Wok-fried trumpeter with porcini mushrooms
1 serving
20 minutes
Trumpeter is a tasty relative of the rapana, which can easily be turned into rubber if handled improperly. A wok is a salvation in this sense, as the mollusk cooks almost instantly and does not have time to dry out. Porcini mushrooms are added to the dish for aroma and texture similarity to trumpeter meat. Recipe by chef Evgeny Meshcheryakov, from the menu of the restaurant "More".
1
Prepare the trumpet: wash it, remove the hard round piece on the leg and the pink column resembling a stomach.
- Whelk (sea snail): 80 g
2
Cut the trumpet, mushrooms, and cucumbers into 5 mm cubes.
- Whelk (sea snail): 80 g
- Porcini mushrooms: 60 g
- Cucumbers: 50 g
3
Heat the wok to maximum temperature. Pour in a little vegetable oil.
- Vegetable oil: 30 ml
4
Quickly fry the mushrooms to release moisture, add cucumbers and mix.
- Porcini mushrooms: 60 g
- Cucumbers: 50 g
5
Throw in the trumpet, add fish broth and butter. Reduce to a sauce consistency.
- Whelk (sea snail): 80 g
- Fish stock: 70 ml
- Butter: 15 g
- Ground black pepper: to taste
- Salt: to taste
6
Place the resulting mixture on a palm leaf and sprinkle with chopped cilantro and sesame.
- Cilantro: 4 g
- Black sesame seeds: 1 g
- White sesame seeds: 1 g
7
Serve with a slice of lime.
- Lime: 15 g