Ingredients for 2 people
- 1 black mullet from the Loire.
- 1 bunch of green grapes.
- Handmade sunflower oil.
- Flower of salt.
- 300 g of oyster mushrooms.
- 100 g of fennel stems and sprigs.
- Fresh herbs.
- Fresh mushrooms (from Paris or enokis).
The preparation
Fillet the mullet, cut into thin slices. Press over the “verjuice” of a few immature grapes using a garlic press. Season with a dash of homemade sunflower oil and a pinch of fleur de sel.
For the oyster mushroom crisps: Separate the oyster mushrooms from each other, lightly salt them. Arrange the mushrooms flat on a grid, put them to dry in the dehydrator or in the oven at the minimum temperature, for several hours.
For the fennel powder: proceed with the fennel stems and sprigs as for the oyster mushrooms. Once the fennel pieces are well dried and cooled, reduce to powder in a food processor.
Dressage
Serve the ceviche with a few oyster mushroom chips, sprinkle with fennel powder and a few small fresh herbs (oxalis, mint, thyme, lemon, etc.) and possibly small fresh mushrooms. Enjoy chilled with a glass of Muscadet Zeste de Pierre-Henri Gadais.