8 gr. active dry yeast
20 gr. icing sugar
160 ml. warm water
280 gr. low-protein flour
100 gr. wheat starch
70 gr. icing sugar
30 gr. lard
10 gr. baking powder
10 ml. water
50 gr. garlic
250 gr. shallot
400 gr. black trumpet mushrooms
150 gr. butter
30 ml. cream
500 ml. full-fat milk
Black and red radish:
1 black radish
1 red radish
Creamed spicy radish:
500 gr. red radishes
50 gr. old-fashioned mustard
8 gr. agar-agar
1 turtle dove
Dough I: Mix the ingredients and leave to stand for about 10 min.
Dough II: Mix the dry ingredients and add the previous mixture with the lard and knead until smooth. Leave to rise to double the size (about 30 min.).
Dough III: Dissolve the baking powder in the water and add to the above mixture. Knead.
Filling: Gently fry the garlic and shallot and add the trumpets. When softened, finish with the cream. Reduce and blend coarsely.
Bun: Fill the dough with the creamed black trumpets and cook in the steam oven for 15 min.
Milk skin: Heat the milk and wait for the skin to form on the surface. Remove carefully and place on kitchen film brushed with cream.
Black and red radish: With an electric slicer, cut into very thin slices.
Creamed spicy radish: Liquidise the radishes to form 500 ml. of liquid. Add the agar-agar, heat and spread on a dish to cool. Process the resulting jelly with the mustard, then strain.
Turtle dove: Clean the turtle dove. Warm then sear in a hot pan, first the neck then the breasts, just long enough to brown it. Leave to stand. Place in the oven at 180ºC for 1 min. Leave to stand again and bone.
Place a touch of creamed spicy radish at the centre of the slices of black radish and arrange 2 on each plate. Top each with a mint leaf, a slice of red radish and chives. At the centre place the turtle dove breast, the bun topped with the milk skin (seasoned with grey salt) and finish with a bundle of enoki mushrooms lightly seared on the griddle.