Maitake frit with herb sauce
Celery leaves contain moisture, so when placed in oil, they make a loud snap. Please be careful when frying.
Put all the ingredients for the herb sauce in a blender to make the sauce. If the finish is hard, adjust it with olive oil.
Shake the maitake mushrooms into a size that is easy to eat by hand and sprinkle them all over with flour. The tempura flour is in a water-soluble solution as indicated and spread it in the floured maitake mushroom.
Heat the oil to 170°C, fry the celery leaves for about 30 seconds, then remove them in a batter.
Add the soybean to the same oil and fry. Fry for about 2.5 minutes until everything is golden brown, then remove into a batter and sprinkle all the salt.
Take the herb sauce on a brush and spread it on a plate like a drawing.
Arrange the maitake mushrooms on top, topped with celery leaves, and pour lemon juice into it to finish.
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- Maitake
- 1 pack
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[Hermic sauce]
- garlic
- 1 piece
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- Italian parsley chopped
- 1 tablespoon
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- Minced rosemary
- 1/4 tsp
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- capers
- 2 tbsp
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- Anchovy filet
- 3
-
- basil
- 1 pack
-
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Olive Oil
Ardoino Extra Virgin - 1 cup
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Olive Oil
-
- cake flour
- Appropriate amount
-
- Tempura flour
- Appropriate amount
-
- Fried oil
- Appropriate amount
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- Celery leaves
- 6 sheets
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- salt
- Appropriate amount
