{"id":44578,"date":"2020-10-26T15:43:08","date_gmt":"2020-10-26T14:43:08","guid":{"rendered":"https:\/\/carmencita2.dev3dids.com\/recetas\/rebozuelos-con-emulsion-de-esparragos-verdes-aove-de-arbequina-wakame-y-lentejas-crujientes\/"},"modified":"2023-10-24T22:56:17","modified_gmt":"2023-10-24T20:56:17","slug":"chanterelle-with-asparagus-emulsion","status":"publish","type":"page","link":"https:\/\/carmencita.com\/en\/recipes\/chanterelle-with-asparagus-emulsion\/","title":{"rendered":"Chanterelle with asparagus emulsion"},"content":{"rendered":"\t\t
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A hundred years of cooking with spices<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mar\u00eda Jos\u00e9 San Rom\u00e1n<\/span><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Monastrell ( Alicante )<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chanterelle
\nwith asparagus
\nemulsion<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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With salt<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingredients for 4 people<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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75 g of green asparagus emulsion (see recipe)
32 g of Chanterelle mushrooms (Cantharellus cibarius<\/em>)
10 g of fried lentils (see recipe)
3 g of raifort<\/em> (horseradish)
3 g of crisp wakame (see recipe)
1 g of coffee grounds<\/p>\n

For the crisp wakame:<\/strong>
1 kg of dehydrated wakame
250 g of extra virgin olive oil<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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For the asparagus emulsion:<\/strong>
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<\/p>\n

For the fried lentils:<\/strong>
1 kg of pardina lentils
250 g of extra virgin olive oil
5 g of Carmencita fine salt<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Preparation<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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  • Clean the chanterelles, cook them in the oil at 160 \u00b0C and drain them.<\/li>\n
  • Spread the emulsion out on the bottom of the plate and,
    then, share out the chanterelles, lentils,
    wakame and the raifort<\/em>.<\/li>\n
  • Sprinkle with coffee grounds.<\/li>\n<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    <\/strong><\/p>\n

    For the asparagus emulsion:<\/strong><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    • Cook the asparagus in salt water and then cool them in water with ice. Later, drain them.<\/li>\n
    • 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.<\/li>\n<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      <\/strong><\/p>\n

      For the fried lentils:<\/strong><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      • Soak the lentils in water at room temperature for 6 hours. Drain them.<\/li>\n
      • Fry them at 170 \u00b0C for 1 minute. Leave them on absorbent paper for 15 minutes and later salt them.<\/li>\n
      • Reserve the lentils in an airtight container at room temperature.<\/li>\n<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        <\/strong><\/p>\n

        For the crisp wakame:<\/strong><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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        • Fry the wakame with oil at 180 \u00b0C for a few seconds and then, drain and leave them on absorbent paper for a few minutes.<\/li>\n
        • Reserve at room temperature.<\/li>\n<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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          <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          A hundred years of cooking with spices Mar\u00eda Jos\u00e9 San Rom\u00e1n 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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":44555,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-44578","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nChanterelle with asparagus emulsion<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/carmencita.com\/en\/recipes\/chanterelle-with-asparagus-emulsion\/\" 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