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