THE FUTURE OF FOOD Molecular Gastronomy for the Masses

Marina Alta Freshly Grown Vegetables With Wild Mushrooms

Sergio Torres. El Rodat, Javea.

Preparation

Turn and shape each vegetable separately. Blanch the sea fennel in plenty of salted water and cool with ice. Wash the borage and keep in water with a pinch of ascorbic acid (vitamin C), along with the artichokes and turned potatoes.

Peel the asparagus, wash the wild mushrooms with a brush under the tap with just a little water so they do not get too damp. Put all the vegetables in the Gastrovac with the ready-prepared consum made from the peel of the vegetables and the wild mushroom stalks.

Strain through a cheesecloth. Reduce 3/4 of its volume, add salt and pepper and boil at 65 degrees for 20 minutes. Season to taste.

Ingredients

1 flowering courgette

2 baby carrots, 1 small leek

5g sea fennel

10g wild silverbeet

2 green onions

4 wild asparagus

1 green asparagus

6g potatoes

6 mangetout peas

1 green bean

6g broccoli

6g cauliflower

1 artichoke
1 calot

5g beans (washed)

5g peas (washed)

1 turnip

5g chard

10g morels

10g borage

2 stems of wild garlic flower

50g vegetable consomm

Olive oil

Sel gris

Pepper