Spring Salad with a Twist

For the Mushroom Crème Brûlée

1. • Bring the Flora 31% to a boil over a low heat. • Add the dried mushrooms, liquorice, and salt. • Turn down the heat and cover with plastic for a minimim of 30 minutes. • Whip up the egg yolks with the sugar. Add the cream and mix. Then pour through a sieve. • Pour the crème brûlée mix in to a tray and cook in the oven (au bain marie). • Bake at 80°c for 40-60 minutes, then allow to cool down for 2 hours.

For the Poached Quail Eggs

1. • Bring water and the vinegar to a boil on a medium heat. • Split the eggs and pour through a sieve. • Stir up the water and place the egg yolks gently in the water. • Poach softly for 45 seconds. • Allow to cool down in ice water.

For the Shimeji Mushrooms

1. • Place in a vacuum bag together with Phase and salt/pepper by taste. • Steam for 5 minutes and cool down in ice water.

To garnish the Green Asparagus

1. • Take 20 pieces of asparagus and cut 4cm off the end of them. • Place in a vacuum bag, add Phase and season with salt/pepper. • Steam for 8 minutes and directly cool down in ice water. • Place in a vacuum bag, add Phase and season with salt/pepper. • Peel the other asparagus into long slices with a thin peeler. • Place into a vacuum bag, add sushi vinegar and season with salt/pepper. • Allow to marinate for 2 hours.

For the Cucumber Gel

1. • Cut the cucumbers in quarters by length and remove the seeds. • Put through a juicer. • Pour half of the liquid into a pan, and add mint, estragon and agar powder. Boil for 1 minute on a medium heat while stirring. • Add the remainder of the liquid, then remove from the heat. • Pour the liquid through a sieve into a tray, and allow to cool down in the fridge for 30 minutes. • Once cool, pour into a thermomixer and blend until smooth. • Pour into a sauce bottle and keep ready for plating.

For the Green Herbs Cream

1. • Put the Violife Creamy and Violife Greek White into a food processor. • Chop the chives very thin, and add to the processor. • Whisk for thirty seconds, stir, and repeat. • Season to taste and put into a pipping bag.

To Garnish

1. • Pick the little gem and frisée lettuce into a fine salad, and add the tatsoi and rocket. • Pour over the olive oil, then season to taste.

To Finish

1. • Mix up the salad and season with the oil and salt/pepper. Place the salad into the center of the plate. • Finish the crème brûlée with a burner. • Garnish the dish with the fennel tops, mushrooms and quail eggs. • Make 5 dots with green herbs cream. • Divide the tops of the green asparagus and the lints. • Finish with a drizzle of cucumber gel.