Gabi`s Salad Of Fried Chanterelles with Wasabi Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g chanterelles, cleaned
- 1 shallot (s), finely chopped
- 1 small clove garlic, finely chopped
- 10 ml white wine vinegar
- 10 ml white wine, dry
- 20 ml oil, neutral, e.g., rapeseed oil
- 50 ml veal stock, alternatively meat stock
- 2 tablespoon sauce (teriyaki)
- 4 dashes Worcestershire sauce
- 200 g crème fraîche, with herbs
- 2 teaspoon wasabi paste
- 30 g pumpkin seeds or pine nuts
- 1 teaspoon pumpkin seed oil
- Parsley, finely chopped
- Chives, finely chopped
- Lemon juice and zest
- salt and pepper
- Clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Depending on the size, leave the chanterelles whole, cut in half or into slices and fry them in a pan in several batches with clarified butter, season with salt, pepper and set aside. Sweat the shallot and garlic cubes in the frying fat, deglaze with vinegar and add the other ingredients for the vinaigrette. Season with lemon juice, salt and pepper and mix with the chanterelles.
- Roast the pine or pumpkin seeds in a pan without oil and set aside to cool.
- Season the herb crème fraîche with lemon zest and wasabi paste.
- Place the chanterelles on a platter and pour the crème fraîche over them. Garnish with pine or pumpkin seeds, pumpkin seed oil, parsley and chives.
- If you use vegetable stock instead of veal stock, this dish is also suitable for vegetarians.
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