Chayote dome stuffed with porcini
and Kasnodar Caviar
Ingredients
4 people
- 2 chayotes
- 80 g fresh porcini mushrooms
- 1 finely chopped onion
- 1 tablespoon olive oil
- 1 tablespoon oyster sauce
- 12 cl soy milk
- 1 x 50 g tin of Kasnodar Caviar
- Salt
- Pepper
- Soy foam
- Herb sprouts
- Edible flowers
Preparation
- Peel the chayotes. Cut them into slices about 3 cm thick. Use a round cutter to give them a neat round shape. Hollow out the centre with a small spoon. Poach them in boiling salted water for about 10 minutes. Keep them chilled.
- Cut the porcini into small pieces. Sauté them in olive oil with the chopped onion. Season with the oyster sauce, pepper and very little salt.
- Put some porcini in each chayote. Top with a small spoonful of Kasnodar caviar.
- Heat the soy milk with a little salt and pepper. Blend with a hand blender to make a foam.
- In a small bowl, place the chayote stuffed with porcini and caviar. Pour a little soy milk foam around it.
