Black Sea Rapan, porcini mushroom and three cauliflower textures

Ingredients

• 320 g of rapans
• 500 g beets
• 160 g white mushrooms
• 600 g cauliflower
• 80 g butter
• 200 g vegetable oil
• 2 lemons
• 800 ml milk
• 200 ml cream
• 120 g dill
• 20 g thyme
• salt, pepper to taste

Cooking

Step 1

Peel the leg of porcini mushrooms, boil them in salted water for 15 minutes, drain the water, cool, cut into thin slices.

Step 2

Prepare fresh beetroot from peeled beets.

Step 3

Cauliflower inflorescences (200 g) cut into thin slices. Remove stems from another batch of cauliflower (200g) and boil in a little milk, thyme and salt until tender (approximately 30 minutes). Then beat the cabbage with milk in a blender, add a little butter and cream there. The consistency should be creamy, smooth, not thick. Take another part of cauliflower (200 g), divide into small inflorescences (1x1 cm) and put them in boiling beetroot juice (salted, with a little sugar added).

Step 4

Strip the rapana from the skirt (hard rim) and rinse. Boil for the first time in salted water for 10 minutes. Then change the water, add chopped dill, half a lemon, salt and cook for 30-40 minutes. Be sure to stir the rapana while it is cooking so that it does not burn to the bottom of the pan. Add butter at the end of cooking.

Step 5

Pour vegetable oil into a heated frying pan and fry slices of porcini mushrooms until golden brown. Do the same with cauliflower florets in beetroot juice.

Step 6

Put cauliflower puree on a plate, beautifully put ready-made rapan, mushrooms, inflorescences and cauliflower slices on it.