1 whole ( sliced 2mm thick ) abalone
4 medium oyster mushrooms
1 lime ( zest and juice )
200mL cream
125g salted butter
1/2 tsp white miso paste
4 bruised kaffir lime leaves
1 small kohlrabi ( stems and bulb sliced )
1 Brussels sprout (leaves peeled individually )
1 small broccoli ( flowerets and stem sliced )
200g peeled pink-eye potatoes
Lightly fry the miso paste in half a teaspoon of butter.
Place the cream and lime juice, zest and kaffir leaves in the same saucepan as the miso paste and reduce by a third over medium heat.
Cube the butter and add (whisking) bit by bit to the lime/cream reduction until you have an emulsified sauce.
Steam your brassicas (broccoli, kohlrabi and Brussels sprouts) until cooked but still firm.
Boil the pink-eye potatoes and whip them together in a food processor with butter until smooth and season with salt and pepper until tasty.
Grill (or pan-fry) the sliced abalone and oyster mushrooms over vigorous heat until golden brown on each side.
Assemble each element with the sauce as a base followed by the whipped potato and then the abalone and oyster mushroom, followed by the brassicas and don’t be afraid to use the whole plant.
Flower, leaf and stem.
Try and use height, different colours and textures with your elements to improve presentation.
I have used fried mung bean noodles for extra crunch, height and texture.
Recipe provided by Marefold Private Catering and Events
