Maitake frit with herb sauce
Celery leaves contain moisture, so they will make a loud popping sound when added to oil. Please fry them carefully.
Blend all the ingredients for the herb sauce in a blender and make the sauce. If it is too thick, adjust with olive oil
Break the maitake mushrooms into bite-sized pieces with your hands and coat them in flour. Dissolve the tempura flour in water as directed on the package and coat the maitake mushrooms in the flour
Heat oil to 170°C and deep fry the celery leaves for about 30 seconds, then remove to a tray
Add the maitake mushrooms to the same oil and fry for about 2.5 minutes until golden brown all over, then remove to a tray and sprinkle salt all over
Brush the herb sauce onto the plate, spreading it over the plate in a patterned pattern
Arrange maitake mushrooms on top, top with celery leaves, and drizzle with lemon juice to finish
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- Maitake
- 1 pack
-
[Herb sauce]
- garlic
- 1 piece
-
- Italian parsley Chopped
- 1 tablespoon
-
- rosemary Chopped
- 1/4 tsp
-
- capers
- 2 tbsp
-
- Anchovy fillet
- 3
-
- basil
- 1 pack
-
-
Ardoino
Extra Virgin Olive - 1 cup
-
Ardoino
-
- cake flour
- Appropriate amount
-
- Tempura flour
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- celery leaves
- 6 sheets
-
- salt
- Appropriate amount
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