Serves 4
Ingredients
Mushrooms
50g of fresh St. George’s mushrooms
Crostini
4 slices of sardo bread (thin crispy bread sheets)
St. George’s butter
10g of St.George’s mushroom(elaboración anterior)
10g butter
c/s fine salt
Tomato consumé
1600g Raf tomato
0.8g xantham gum
3g lemon juice
2g soya sauce
c/s fine salt
To serve
10g elderflower
4 soft almonds
4g lemon beebrush
Method
Mushrooms
Clean the mushroom with a damp cloth and peel the skin and impurities with help of a sharp knife.Save the offcuts for the butter later on.Cut the mushroom with a manolin into 0.2 cm wide slices.Keep in an airtight container with paper.
Crostini
Place the bread sheets between two oven grills and set the oven on steam in order to soften them up and so be able to cut them.Cut into 3 cm wide and 10 cm long pieces while they are soft.Keep in an airtight container with silica gel.
St. George’s butter
Lightly fry the offcuts with 5g of butter, place in a measuring glass and add the remaining butter.Mix with a food processor until completely smooth.Keep in an airtight container.
Tomato consumé
With the help of a kitchen robot, process the raf tomato, season with salt let rest on absorbent paper in order to obtain a clarified consome. It will yieldapproximately 800 ml.Thicken with xantham gum and add lemon juice and soya sauce.Keep in fridge.
To serve
Butter the toasted bread sheets lightly with the butter.Cover the whole surface of the sheets with the slices of St George’s, place 4 elderflowers and an almond cut in half on top.Serve together with a cup consume and a peppering of lemon beebrush.
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