Mushroom, Turnip, Codium Blue and Bicolor Mustard Cress

Ingredients

• Codium Blue
• Bicolor Mustard Cress
• Different kinds of mushroom (beech mushroom, shiitake, enoki mushroom)
• Turnip
• Beurre noisette
• Planifolia Black - Vanilla

Ingredients beurre blanc

• 2 tablespoons coarse mustard
• 1 shallot
• 100 ml dry white wine
• 125 gr butter
• 1 tablespoon lemon juice

Method

• Turn the turnips.
• Fry the turnip and various types of mushrooms briefly in beurre noisette with vanilla until light golden brown.
• Prepare a beurre blanc by reducing shallot, lemon juice and dry white wine.
• Then add butter and mustard and stir until smooth.
• Make a cream of celeriac and place in a piping bag.
• Scoop a spoonful of celeriac cream onto the plate.
• Divide the sautéed turnip and mushrooms over the cream.
• Garnish the dish with Codium Blue and Bicolor Mustard Cress.
• Pour the beurre blanc around the dish as a finishing touch.

Recipe: Eric Miete