Minitosta de pan crujiente con mousse de boletus y cigalita a la plancha con caviar de trucha asalmonada

Go to Image Minitosta of crusty bread with boletus mousse and grilled langoustine with salmon trout caviar
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Serves 4:

  • 1 baguette type slice (thinly sliced)
  • 50 gr. brunoise mushrooms
  • 100 gr. of cream
  • 1 sheet of gelatine
  • 1 langoustine
  • Salmon trout caviar eggs
  • Maldon salt

Infuse the boletus with the cream over a low heat for a few minutes. Then add the gelatine leaf and mix well. Finally, blend with the thermomix, strain and salt. Leave to cool for a few hours until the mixture sets.

On the other hand, peel the langoustine and iron the tail, leaving it just right. Then cut the bread into pieces in a slicer and place it on a silpat, giving it the shape of a teaspoon.

Bake at 160ºC until golden brown and crispy.

Assembly: Place the mini loaf of bread on the plate. Place the boletus mousse on the base with a piping bag. Place the grilled langoustine tail on top and decorate with some salmon trout caviar roe.