Carpaccio of morel mushroom with tomato and fennel flavour, served with a mustard sorbet
This is the more than delicious recipe that Hotel Jardines de Nivaria offer us today, as part of a very special menu, mushrooms menu for a price of 40€ per person
Ingredients (for 6 people):
• Morel Mushroom 240g
• Fennel 33g
• Mustard seeds 35g
• Tomatoes 50g
• Sugar 15g
• Cream 30g
• Glucose 19ml
• Inverted sugar 12ml
• Sage flower 6g
• Basil leaves •
Ice plant 40g
• Lemon 4g
• Olive oil 10ml
• Tender garlic
• Violet
Elaboration:
1. Clean the morel mushrooms with a brush to remove all the impurities.
2. Make the ice cream in the Paco Jet with the mustard, glucose and inverted sugar
3. Now, we cook the morel mushroom in oil with the tender garlic for 30 minutes at 68º.
4. Poach the tomatoes and cut them in perfect squares, add the cutted fennel and mix everything with olive oil.
Preparation:
Put the morel mushrooms one after the other on the plate creating a circle and then we add all the rest of ingredients: the mustard sorbet with the herbs (ice plant, sage flower and violas), the tomatoes, a bit of salt and ready.
But if you prefer trying this fascinating dish Just get to La Cúpula:
Hotel Jardines de Nivaria
Restaurant La Cúpula
C/París s/n 38660 Costa Adeje
Opening: 19.00 – 23.00h ( closes on Sundays)
Reservations: 922 713333
Follow them in facebook or twitter @adrianhoteles
Enjoy your meal!
