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