King bolete in a shell with langoustine tartare, shiso-wasabi and kombu, Dutch Wasabi

Ingredients

King bolete “coquille”

• King bolete (sliced, shaped like a scallop)
• Wasabi and shiso oil

Langoustine tartare

• Raw langoustine (finely chopped)
• Shiso Purple Vinegar
• Yuzu
• Clear soy sauce
• Sakura stems (finely sliced)

Radish flower

• Radish (cut into a flower shape)
• Shiso Purple Vinegar
• Kaffir lime leaves (finely sliced)

White kombu crisp

• White shiroita battera kombu

• Apple blossom

Langoustine extract

• Langoustine extract
• Wasabi oil (for this, fresh wasabi is grated into a paste and mixed with oil)
• Shiso Leaves Green

Method

King bolete

1. Cut the king bolete into the shape of a scallop.
2. Lightly score the surface.
3. Fry the bolete in the wasabi and shiso oil until cooked through and lightly coloured.

Langoustine tartare

1. Finely chop the langoustine into a tartare.
2. Mix with Shiso Purple Vinegar, yuzu and light soy sauce. Yuzu juice is used for this, optionally supplemented with a little zest for extra aroma. If fresh yuzu is not available, 100% yuzu juice can also be used.
3. Finely chop the sakura stems and mix them into the tartare.

Radish flower

1. Cut the radish into a flower shape.
2. Season with Shiso Purple Vinegar.
3. Add finely chopped Kaffir lime leaves.

Crispy white kombu

1. First cut the kombu into thin strips and then deep-fry until crispy.
2. Finish with Apple Blossom.

Langoustine extract

1. Heat the langoustine extract.
2. Mix with a little wasabi oil.
3. Add green shiso leaves.

Plating

1. Place the fried king bolete (“coquille”) on the plate.
2. Place the langoustine tartare on top.
3. Garnish with the radish flower.
4. Add the crispy white kombu with Apple Blossom.
5. Spoon or serve the warm langoustine extract with wasabi oil and shiso on the side.

Recipe: Eric Miete & Dutch Wasabi