Matsutake Plankton Almond

Created by Christopher Kostow

Matsutake Plankton Almond

Matsutake Plankton Almond Prep. Time:

Matsutake Plankton Almond Chef: Christopher Kostow

Matsutake Plankton Almond Category: Appetizers & Salads


Yield: 4 servings Matsutakes:
  • 20 grams (3 tablespoons) | marine phytoplankton
  • 100 grams (1/2 cup) | water
  • 4  matsutakes, whole, peeled
Marcona Almonds:
  • 400 grams (2 3/4 cups) | marcona almonds
  • 800 grams (3 ½ cups) | water
  • 30 grams (2 tablespoons)| crème fraiche
  • Maldon salt
To Serve:
  • 28 ice lettuce leaves
  • Plankton slurry


Matsutakes: 1) In a small metal bowl, mix the plankton and water together until smooth. 2) Brush the plankton slurry onto the matsutakes, allow the slurry to dry slightly and repeat with a second brushing of plankton. 3) Once the matsutakes are well coated, dry at room temperature for 4 hours, or until the slurry is completely dry. 4) Slice thinly on a mandolin, about five perfect slices per mushroom. Hold between parchment paper in the refrigerator. 5) Reserve the remaining slurry for garnishing the plate. Marcona Almonds: 1) Roast the marcona almonds in an oven set at 325° F (163° C) for 10 minutes, or until golden brown and fragrant. Reserve 10 almonds and put the rest in a pressure cooker. 2) Add to the pressure cooker 800 grams (3 1/3 cups) of water and run a high pressure cycle for 30 minutes. 3) Strain the liquid from the almonds and put into a blender top, reserving the liquid separately. Add the crème fraiche and mix on high for 1 minute, or until smooth. 4) Add some of the cooking liquid from the almonds if the puree is not turning freely in the blender. Season with maldon salt and strain through a chinois into a bowl set over an ice bath. Once cool, place in a squeeze bottle. To Serve: Streak the plankton slurry on a plate in a random order. Place a few dots of the puree and put a couple of toasted almonds on the puree. Lay five slices of the matsutakes on the puree. Garnish with the ice lettuce.
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