Cepe carpaccio, quinoa and white caviar, by Mauro Colagreco
Mirazur's Michelin-starred chef Mauro Colagreco is making waves on the Côte d'Azur in France.
CEPE CARPACCIO, QUINOA AND WHITE CAVIAR
INGREDIENTS
(Serves four)
- 200g quinoa
- 100g fresh Parmesan
- 80g butter
- 30g double cream
- 1 bunch parsley
- 20 rocket leaves
- 12 small sprigs of yarrow
- 8 medium cèpes
- 16 rocket flowers
- 12g snail caviar
- Fleur de sel
- Olive oil
METHOD
Heat the cream to 70˚C, pour over the Parmesan and whizz in a blender.
Separate the parsley leaves from the stalks and wash the leaves. Next, bring 200ml water and 50g of the butter to a boil, pour over the parsley in a blender and whizz. Season with salt.
Heat the rest of the butter in a saucepan until it turns golden brown, add the quinoa and stir until the grains are transparent.
Add the Parmesan cream, wet with a small ladleful of water, cover with a round of parchment paper and cook over a low heat.
Add water a little at a time until the quinoa is cooked. Set aside in a warm place.
Cut the cèpes into thin shavings, then place the quinoa in a dome in the centre of a plate. Cover with the cèpe carpaccio, starting in the centre of the plate to give it volume.
Arrange the wild rocket, its flowers and the yarrow on the plate. Add the snail eggs mixed with a little olive oil.
Just before serving, season with fleur de sel and olive oil. Emulsify the parsley sauce and place spoonfuls of foam around the carpaccio.
