King Mushroom with Codium Blue

Ingredients 

• King mushroom
• Corn asparagus
• 1 shallot
• 100 ml dry white wine
• 125 gr butter
• 1 tbsp lemon juice
• Lupin Cress
• Codium Blue
• Codium Blue oil (recipe)
• Seaweed sheets

Method

• Cut 1 king mushroom lengthwise and the 2nd the king mushroom widthwise into slices (like a scallop) and make horizontal and vertical stripes on the top and bottom.
• Fry the king mushroom in Codium Blue oil until golden brown.
• Briefly stew the corn asparagus and store in ice water.
• Make a beurre blanc with shallot, dry white wine, butter and lemon juice.
• Finely chop Codium Blue and add to the beurre blanc.
• Mix the beure blanc with Codium Blue with the hand blender to make an even sauce.
• Pick the Codium Blue and cut gossamer-thin julienne from seaweed sheets.
• Top the plate with the fried king mushroom, cooked corn asparagus and Lupine Cress.
• Add a few drops of Codium Blue oil to the beurre blanc so that it has the same texture as the plate.
• Pour the beurre blanc with the drops of Codium Blue oil to the dish.
• Garnish with the pieces of Codium Blue and seaweed and serve.

Recipe: Eric Miete