Ingredients for the aspic:
|0.44 lb (200 g)||small chanterelles|
|1 tbs||vegetable oil|
|1 tsp||fine cut chervil|
|7.78 fl.oz (230 ml)||vegetable stock|
|0.68 fl.oz (20 ml)||white wine vinegar|
Ingredients for the herbage-dip:
|0.11 lb (50 g)||crème fraiche|
|1 tsp||fine cut parsley|
|1 tsp||fine cut chives|
|0.18 lb (80 g)||romaine lettuce (cos lettuce)|
|2||yellow cherry tomatoes|
Wipe the chanterelles and clean them with paper towel, half the bigger ones. Heat up the vegetable oil in a pan and roast the chanterelles for about 3 to 4 minutes. Season to taste with salt and pepper, intermix the chervil and let it cool down in a bowl.
Soak the gelatine in cold water, meanwhile warm the vegetable stock. If it’s lukewarm, squeeze out the gelatine and stir in the vegetable stock. Add some salt and pepper, give in the chanterelles, mix it up and season to taste again.
Now fill in the glasses, cover them up and put it in the fridge for about 3 hours until it gets solid.
For the dip, put the crème fraiche in a bowl and stir in salt, pepper and the herbs.
Wipe the romaine lettuce (cos lettuce), split it into single sheets, wash them – well drain them – and cut them into strips. Then wash the tomatoes, remove the stalk and quarter them.
Arrange the salad-strips, tomatoes and dip at the top of the aspic and spice the tomatoes with salt and pepper. Ready to serve. Freshly baked rye bread rolls are the ideal companion.