2020-08-13 / test@t

Cauliflower Clouds and Tree Mushroom

Delicate cauliflower in this salad is complemented by a wonderful combination of aromas of woody mushroom and citronet sauce.

Ingredients

500 g cauliflower
100 g dry white wood mushroom (ram mushroom)
25 ml olive oil with white truffle
coarse sea salt
50 ml vegetable oil
10 ml lemon juice
5 g caster sugar
1 g of salt

STEP-BY-STEP COOKING RECIPE

Step 1

For the sauce, whisk the butter, lemon juice, icing sugar and salt until smooth.

Step 2

Boil the mushroom in 2 liters of drinking boiling salted water, 4 minutes. Place in a strainer and quickly transfer to ice water. Cool and dry completely. Divide into pieces, remove the core.

Step 3

Disassemble the cauliflower into inflorescences. Use a sharp knife or vegetable to cut into slices of 2 mm. Transfer immediately to a container of cold water and ice. Refrigerate for 4 hours. Slices should curl up.

Step 4

In a deep bowl, combine the tree mushroom and dried cauliflower slices with salt, pepper, truffle oil and citronet sauce. Stir with your hands. Divide into bowls and garnish with sea salt.

Preparation time

Cooking time

30m

Servings

Catalog