Endive Ceps

Serves 4–6

Ceps seaweed sauce

• 80g (3/4 cup plus 2 tbs) lacto koji 60g (1/4 cup) yeast broth
• 25g (1 oz). dried ceps
• 1g (0.04 oz) dried seaweed
• 6g (2 tsp) black pepper
• 2g (1 tsp) mustard seed
• 50g (1/4 cup) butter
• 20g (11/2 tbs) brown butter

Lacto koji

• 750g (1.6 lbs) koji 1500g (61/3 cups) water 45g (21/2 tbs) salt

Chicory

• 500g (1.1 lbs) chicory/endive
• 80g (1/3 cup) butter at room temperature 80g (1/3 cup) white wine
• 12g (2 tsp) salt
• 5g (2 heaped tsp) ground black pepper 0.55g (1/2 tsp) rosemary
• 0.7g (3/4 tsp) thyme

Shallot crème

• 300g (10.60 oz) shallot
• 25 g (2 2/3 tbs) white wine 50g (1/4 cup) cream
• 1 tablespoon of sour cream Sunflower oil

Finish and garnish

• Savoy kale leaves Red kale leaves Kale leaves
• Cavolo Nero leaves Brown butter Miso paste
• Apple cider vinegar
• Raw sunflower seeds
• Pinecone syrup or substitute with maple syrup