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Salad with chanterelles and stewed sour cream

4 servings

30 minutes

Recipe for a dish with chanterelles from Lark Café chef Alexander Anoshkin.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

394.2

kcal

12.4g

grams

32.8g

grams

11.7g

grams

Ingredients

4servings

240

g

120

g

240

g

Lightly salted cucumbers

160

g

120

g

4

ml

4

pc

12

g

4

g

4

g

Kala namak (black salt)

4

g

100

g

4

g

Cooking steps

1
Boil the chanterelles until cooked.
Required ingredients:
1. Chanterelles: 240 g

2
Peel and boil the potatoes.
Required ingredients:
1. New potatoes: 240 g

3
Heat the pan.

4
Cut the potatoes into wedges and fry in butter with olive oil, garlic, and chanterelles.
Required ingredients:
1. New potatoes: 240 g
2. Butter: 100 g
3. Garlic: 4 g
4. Chanterelles: 240 g

5
Wash the spinach. Cut the pickled cucumber into slices.
Required ingredients:
1. Spinach: 120 g
2. Lightly salted cucumbers: 160 g

6
Boil a poached egg.
Required ingredients:
1. Chicken egg: 4 pieces

7
Place spinach, cucumber, potatoes with chanterelles, and poached egg on the plate.
Required ingredients:
1. Spinach: 120 g
2. Lightly salted cucumbers: 160 g
3. New potatoes: 240 g
4. Chanterelles: 240 g
5. Chicken egg: 4 pieces

8
Dress the salad with sour cream and truffle oil.
Required ingredients:
1. Sour cream: 120 g
2. Truffle oil: 4 ml

9
Sprinkle with greens and black salt.
Required ingredients:
1. Dill: 4 g
2. Parsley: 4 g
3. Kala namak (black salt): 4 g

10
Serve!

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