Sustainable recipeIngredients
For the cauliflower foam:
- 1st Preparation
- 250 g cauliflower
- 250 g Mona Lisa Potato
- 50 g Cooking water
- 70 g leek
- 50 g Olive oil
- 250 g cream
2nd Preparation
- 60 g of egg white for every 300 g of the 1st Preparation
Finished
- 90 g oyster mushrooms (as complete as possible)
- 5 slices of Kohlrabi
- Brown butter
- Reduced vinegar
- 2 u. Grated hazelnuts (thick grater)
- Cauliflower foam
Vervain recipe (Barcelona) by Carles Pérez de Rozas
Preparation
First preparation
- Cook the cauliflower and potato in water for 25 minutes. Keep them in their own cooking water.
- Confit the leak in olive oil without it browning.
- Mash the cauliflower preparation and the leak with the cream preparation.
- Season with salt and white pepper. Put to one side once ready.
Second preparation
- Beat 60 g of egg white for every 300 g of the cauliflower preparation
- Mix the egg white and the preparation gently with a spatula so that the emulsion does not drop.
- Add the mixture in a syphon and load 2 cannisters of CO2
- Keep in the fridge. Consume within a maximum of 4 days.
Final preparation
- Grill the oyster mushrooms over a barbecue or bake them in the oven at 200ºC for 7 minutes.
- Put the oyster mushrooms on a plate and add the hot foam asymmetrically over and next to them.
- Put the Kohlrabi slices between the mushrooms and the foam.
- Season with melted brown butter and reduced vinegar.
- Round off by grating the hazelnuts over the ingredients.
Ingredients
For the cauliflower foam:
- 1st Preparation
- 250 g cauliflower
- 250 g Mona Lisa Potato
- 50 g Cooking water
- 70 g leek
- 50 g Olive oil
- 250 g cream
2nd Preparation
- 60 g of egg white for every 300 g of the 1st Preparation
Finished
- 90 g oyster mushrooms (as complete as possible)
- 5 slices of Kohlrabi
- Brown butter
- Reduced vinegar
- 2 u. Grated hazelnuts (thick grater)
- Cauliflower foam
