Chanterelle with asparagus emulsion

A hundred years of cooking with spices

María José San Román

Monastrell ( Alicante )

Chanterelle
with asparagus
emulsion

With salt

Ingredients for 4 people

75 g of green asparagus emulsion (see recipe)
32 g of Chanterelle mushrooms (Cantharellus cibarius)
10 g of fried lentils (see recipe)
3 g of raifort (horseradish)
3 g of crisp wakame (see recipe)
1 g of coffee grounds

For the crisp wakame:
1 kg of dehydrated wakame
250 g of extra virgin olive oil

For the asparagus emulsion:
450 g of wild asparagus
300 g of extra virgin olive oil
30 ml de apple vinegar
3 g of Carmencita fine salt
2 g of spirulina powder
g of xanthan gum

For the fried lentils:
1 kg of pardina lentils
250 g of extra virgin olive oil
5 g of Carmencita fine salt

Preparation

Clean the chanterelles, cook them in the oil at 160 °C and drain them.
Spread the emulsion out on the bottom of the plate and,
then, share out the chanterelles, lentils,
wakame and the raifort.
Sprinkle with coffee grounds.

For the asparagus emulsion:

Cook the asparagus in salt water and then cool them in water with ice. Later, drain them.
Triturate the asparagus in a Thermomix with the spirulina, vinegar, salt and xanthan gum, at the same time as you add oil little by little. Reserve.

For the fried lentils:

Soak the lentils in water at room temperature for 6 hours. Drain them.
Fry them at 170 °C for 1 minute. Leave them on absorbent paper for 15 minutes and later salt them.
Reserve the lentils in an airtight container at room temperature.

For the crisp wakame:

Fry the wakame with oil at 180 °C for a few seconds and then, drain and leave them on absorbent paper for a few minutes.
Reserve at room temperature.

Chanterelle with asparagus emulsion

Discover "The spice book" aromas and spices

Chanterelle
with asparagus
emulsion

Discover
"The spice book"
aromas and spices