1 dl. goat's milk
Yoghurt starter
30 gr. king oyster mushrooms (pleurotas eryngii), dried and powdered

King oyster mushroom salt:                       
20 gr. roast sesame seeds
10 gr. burnet (sanguisorba minor)
20 gr. king oyster mushrooms (pleurotas eryngii), dried and powdered

Murge spice and earth broth:                    
150 gr. mushroom tips and earth
50 gr. wild Murge spice
½ Tropea onion
1 Mezzano carrot
50 gr. white celery
50 gr. Cervia salt

Ice cream:                                                    
100 gr. seaweed
100 gr. mushrooms
300 ml. seawater

4 slices cod (120 gr. each)
1 l. extra virgin olive oil, flavoured with ginger
200 gr. fresh king oyster mushrooms from Murge
4 balls ice cream
70 gr. yoghurt with king oyster mushrooms
5 gr. king oyster mushroom salt
1 dl. Murge spice and earth broth
2 dl. Garda extra virgin olive oil
1 Avezzano red potato
2 bags squid ink
16 sorrel flowers
5 gr. fresh burnet (sanguisorba minor)


Yoghurt: Make a mushroom yoghurt in the yoghurt-maker. Leave to stand overnight in the refrigerator.
King oyster mushroom salt: Grind all the ingredients in a grinder.
Murge spice and earth broth: Brown the onion, carrot and celery. Add some of the mushroom earth and brown. Add the spices. Cover with plenty of ice, and place over a very low flame. When the mixture comes to the boil, filter, cool quickly and chill overnight. Next morning, decant and filter again. Peel and shape the potatoes, and leave in water for 2 h. so that they release any starch. Place the potatoes in a bowl with the squid ink and stir until they are covered with ink. Place on absorbent paper for about 10 min. Form 4 small balls with them and fry in plenty of extra virgin olive oil in a wok.
Ice cream: Beat all the ingredients and pour into a Pacojet container. Freeze at 20ºC then crush.
Cod: Clean the mushrooms and cut into julienne strips. Dry out in the drying oven overnight. Sauté the mushrooms in a frying-pan with a clove of garlic and a drop of extra virgin olive oil. Add a spoonful of stock and cook for a few minutes (until a fleshy consistency). Add the fresh burnet. Concentrate the remaining mushroom stock, filter and transfer to a syringe. Heat the flavoured oil to 75ºC. Confit the black cod in the oil for 4-5 min., until the temperature in the centre is 40ºC. Season the fish with the mushroom-flavoured salt. Add the mushroom concentrate to the slices of cod.


Arrange a few king oyster mushrooms at the centre of the place and top with a slice of black cod, then the fried potatoes. Decorate the plate with 4 teaspoonfuls of yoghurt and 4 sorrel flowers. Serve a ball of ice cream in a separate bowl. Serve immediately.