SNOW PEAS AND PORTOBELLO MUSHROOMS ON A CRISP BREAD BASE WITH PRAWN OLIUM

Fernando del Cerro
2012

INGREDIENTS: (to serve 4)

Snow peas: 
16  snow peas

Portobello:       
Portobello mushrooms                    

Bread base:
5 cereals or Black rye bread

Macadamia nuts:
macadamia nuts  

Prawn olium: 
50 gr oil
Red prawns

PREPARATION:
For the snow peas: Split the peas along one side and chill.
For the Portobello mushrooms: Cut 8 wafer-thin slices of raw mushroom and submerge in hazelnut oil to macerate.
For the bread base: Freeze the bread and slice wafer thin using
an electric slicer. Trim the edges to form rectangles. Until ready for use,
separate the slices with kitchen paper.
For the macadamia nuts: Grate using a microplane.

TO SERVE:
Sauté the peas together with the slices of mushroom in hazelnut oil. Fry the bread rectangles in the prawn oil, allowing them to absorb all the fat while becoming crisp. Arrange the mushrooms on top of the fried bread. Turn the peas inside out and place on top. Grate the macadamia nuts over the top. Stand the bread for a few seconds on blotting paper to remove any excess fat then serve on a plate with a glass cover.