Morels, salsify purée, beetroot sponge, squid crackers

4
1 hour 45 minutes

Ingredients

Morels

  • 32 dried morels
  • olive oil
  • salt

Beetroot sponge

  • 3 eggs
  • 250g of almond flour
  • 25g of 00 flour
  • 50g of beetroot juice

Pressed potatoes

  • 2 large potatoes, waxy
  • 50g of butter, melted
  • 2 sprigs of thyme

Black salsify purée

  • 150g of black salsify
  • 500g of milk
  • salt
  • pepper

Wild garlic purée

  • 200g of wild garlic
  • vegetable stock, as needed (a few splashes should do)

Squid crackers

  • 50g of flour
  • 50ml of water
  • 1 tsp cuttlefish ink
  • 10ml of oil

To serve

  • alfalfa sprouts
  • edible flowers
  • chervil

Method

1
To begin, make the sponge mix. Add the eggs, almond flour, 00 flour and beetroot juice to a bowl and blend with a hand blender
  • 50g of beetroot juice
  • 3 eggs
  • 250g of almond flour
  • 25g of 00 flour
2
Pour the mixture into a siphon with 2 N2O charges and allow to rest for 14 minutes
3
Use the mixture to fill 4 microwavable plastic or paper cups and cook in the microwave for 1 minute. Set aside until ready to serve
4
Preheat the oven to 140°C/gas mark 2
5
Peel each potato and finely slice on a mandoline. Place in a bowl and mix with the thyme and butter so that everything is well-coated
  • 2 sprigs of thyme
  • 2 large potatoes, waxy
  • 50g of butter, melted
6
Layer the potatoes in a small buttered baking dish and cook in the oven for 1 hour, until the potatoes are tender. Allow to cool, then place in the fridge to set for at least 3 hours
7
Wash and peel the black salsify, then simmer in the milk for 30 minutes
  • 500g of milk
  • 150g of black salsify
8
Blend the salsify until smooth, season with salt and pepper and transfer to a piping bag or squeezy bottle
  • pepper
  • salt
9
Rehydrate the morels in hot water for a few minutes, then drain and quickly sauté in a pan in a dash of oil. Season with salt and pipe some salsify purée into each morel
  • salt
  • 32 dried morels
  • olive oil
10
Blanch the wild garlic in salted boiling water for a few minutes, then drain and blend with a little vegetable stock to make a thin purée
  • vegetable stock, as needed (a few splashes should do)
  • 200g of wild garlic
11
To make the squid crackers, mix together the flour, water, ink and a little salt in a bowl until smooth. Heat a frying pan over a medium heat with the oil and ladle in a thin layer of the mixture, just enough to cover the bottom of the pan. Cook until crisp then drain on kitchen paper
  • 10ml of oil
  • 50g of flour
  • 50ml of water
  • 1 tsp cuttlefish ink
12
Carefully cut the set potatoes into 2cm cubes. Add a dash of oil to a hot frying pan and cook the potatoes on the top and bottom sides until golden
13
Tear each beetroot sponge into 5 even pieces
14
To plate, brush a square of the wild garlic purée on the centre of each plate and pipe dots of the salsify purée. Place 8 morels on each plate, then add pieces of the beetroot sponge. Add 3 pieces of the potato, shards of squid cracker, and garnish with chervil, edible flowers and alfalfa sprouts
  • chervil
  • alfalfa sprouts
  • edible flowers