Minitosta of crusty bread with boletus mousse and grilled langoustine with salmon trout caviar
- Time Time: 40 minutes
Ingredients
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
Preparation
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.