This dish entertains 3.
3 Button Mushrooms
5 Oyster Mushrooms
5 grams dried Porcini Mushroom
2 cloves of Garlic, chopped
2 Onions, chopped
250g Buckwheat Spirals
Grated Parmesan Cheese (enough to smother 3 servings of pasta)
Fleur de Sel de Guerandé, 3/4 teaspoon. Set aside half for sauté and half for grated cheese (finishing)
Soak Porcini Mushroom in water (room temperature).
After 30 minutes, remove mushroom, keep water.
Score tomatoes, submerge in a pot of water, bring to boil and turn off heat.
Peel off skin and dice tomatoes.
Slice Button and Oyster Mushrooms, sauté with Poricini Mushroom, chopped garlic, onion, and Fleur de Sel de Guerandé set aside for sauté. Pour in mushroom water for flavour.
Introduce spirals to a pot of water and bring to boil.
Poach 3 eggs.
Sprinkle the remaining Fleur de Sel with grated parmesan cheese and mix well.
16 Hours Ago
500g sashimi grade Salmon Trout belly
Bali Bhairawa Kusamba Coarse Salt 375g
Raw sugar 250g
Zest of 4 limes
Juice of 2 limes
Zest of 4 Kaffir limes
10 kaffir leaves
4 stalks of lemongrass
1 bunch of coriander
Mix and blend curing mix.
Cover a deep dish with curing mix, lay Salmon (skin down) and cover with rest of curing mix. Leave no spot uncovered.
Wrap with cling wrap and weigh salmon down with a coconut, or weight equivalent.
16 hours yields a good cure without losing too much texture. Adjust accordingly.
A dash of olive oil.
Chopped preserved olives.
Zest of 1 lemon. (We froze our lemon zest in the freezer. If sprinkled at the very last moment, it will add an extra crunch.)
A sprinkle of lemon juice.
A dusting of white pepper.
Combine Spirals with mushrooms.
Sit poached egg in the middle.
Cover with Fleur de Sel and grated cheese mix.
What goes on.
The earthiness of the mushrooms is balanced by brightness of the salmon.
Somewhere in the denseness of the Button and Oyster Mushrooms, there is the crunchiness of the Porcini Mushroom.
The resiliency of the pasta is interrupted by the crunch of the Fleur de Sel and grated cheese mix.
And of course, when the yolk is broken, it brings everything together.
Recipe by Autumn Wee.