AUTUMN 07

2008

INGREDIENTS

Truffle distillate and concentrate:               
400gr   truffle
200ml water
0.5gr xanthan
0.5gr salt
Cep mushroom distillate:                             
450gr cep mushrooms
1l. water
0.5gr xanthan
0.5gr salt
Beetroot distillate:                                      
70gr beetroot
250ml water
0.5gr xanthan
0.5gr salt
Hare distillate:                                             
500ml hare stock
0.5gr xanthan
0.5gr salt
Forest soil distillate:                                     
1000gr soil
600ml water
0.5gr xanthan
0.5gr salt
Sweet potato purée:                                     
500gr sweet potatoes
Others:                                                                      
200gr whole cep mushrooms
Sunflower oil
1 truffle
1 beetroot
1 loin of hare
Mini beetroot leaves
Rocket shoots
Purple shisho
Mini mustard leaves

PREPARATION

Truffle distillate and concentrate:
Blend the water with the truffle and leave to infuse for 12 hours. Strain and distill in the Rotoval at a bath temperature (Bt) of 55ºC and a distillate temperature (Dt) of 45ºC for 5 hours at 30 revolutions per minute (rpm). Extract the concentrate and set aside. Texturize with the xanthan and salt.
Cep mushroom distillate:
Sauté the ceps and make a stock with the water. Blend and leave to infuse for 12 hours. Strain and distill in the Rotovapor at 50ºC Bt and 40ºC Dt for 4 hours at 30 rpm.
Set aside the concentrate and texturize 100 gr of the distillate with the xanthan and the salt.
Beetroot distillate:
Blend the beetroot with the water and leave to infuse for 12 hours. Strain and distill in the Rotaval at 55ºC Bt and 45ºC Dt for 2 hours at 30 rpm. Set aside the concentrate and texturize 100 gr of the distillate with the xanthan and the salt.
Hare concentrate:
Distill the hare stock in the Rotaval at 52ºC Bt and 42ºC Dt for 5 hours. Set aside the concentrate and texturize 100 gr of the distillate with the xanthan and salt.
Forest soil distillate:
Blend the ingredients and leave to infuse for 12 hours. Distill in the Rotaval at 55ºC Bt and 45ºC Dt for 6 hours at 30 rpm.
Texturize 100 gr of the distillate with 0.5 gr xanthan and 0.5 gr salt.
Sweet potato purée:
Roast the sweet potato and make a purée. Season with salt and pepper.

TO SERVE

Confit the cep mushrooms in the sunflower oil for 30 minutes at 100ºC. Leave to cool. Slice the mushrooms, beetroot and truffle into thin wafers. Sear the loin of hare.
Plate the hare, sweet potato purée, truffle, beetroot, distillates and concentrate. Finish with the leaf shoots.