- Yield: 4 Servings
- 20 grams | 3 tablespoons marine phytoplankton
- 100 grams | ½ cup water
- 4 | matsutake mushrooms, peeled and left whole
- 400 grams | 2 ¾ cups Marcona almonds
- 800 grams | 3 ⅓ cups water
- 30 grams | 2 tablespoons crème fraîche
- Maldon sea salt
- 16 | ice lettuce leaves
How to Make It
- FOR THE MATSUTAKE MUSHROOMS: Combine the plankton and water in a small metal bowl and mix together until smooth. Brush the mushrooms with the plankton slurry, let dry slightly, and then brush to cover well with a second coat. Let the mushrooms dry at room temperature for 4 hours, until the slurry is completely dry. Using a mandoline, thinly slice about 5 perfect slices from each mushroom. Hold between sheets of parchment paper in the refrigerator. Reserve the remaining slurry for garnishing the plate.
- FOR THE MARCONA ALMONDS: Preheat the oven to 325°F (165°C). Spread the almonds on a sheet pan and toast in the oven for 10 minutes, until golden brown and fragrant. Set aside 12 almonds. Put the remaining almonds in a pressure cooker, add the water, and cook on high pressure for 30 minutes.
- When the almonds are ready, prepare an ice bath. Drain the almonds, reserving the liquid. Transfer the almonds to a blender, add the crème fraîche, and mix on high speed for about 1 minute, until smooth. If the puree is not turning freely in the blender, add a little of the reserved liquid. Strain the puree through a chinois into a bowl, then nest the bowl in the ice bath to cool the puree. Season with Maldon salt and transfer to a squeeze bottle.