Sweet potato, mushroom dashi, sunflower condiment, lemon, onion marmalade

Preparation time: 60 min

Preheat your Oven at 380 °F

• Setting up

  Peel the shallot and chop it finely.

  Peel the onions and chop them.

  Thin out the flat parsley, then chop it, finely chop the chives

  Zest the lemon and take its juice.

  Put the sunflower seeds in the oven for 4 to 5 minutes to roast them.

  Peel the sweet potatoes and slice them into 2 cm thick rounds.

  Ciselez l'oignon en sifflet (biseau)

• Dashi of mushroom

  Immerse the kombu leaves at least 3 hours before in cold water (1 liter).

  Add the dried mushrooms (shiitake and morel), put the broth on the fire, bring the broth to a simmer for 15 minutes. Then let the broth infuse for a good hour.

  Strain it when serving and adjust the seasoning with salt and pepper.

• Oinon marmelade

  In a frying pan, brown the onions with a good knob of butter and olive oil, season with salt. Once a first coloring is obtained, moisten with water, let the reduction is done in totality.

  Continue cooking to obtain a nice caramelization. Then place the onions in a small blender, add the cider vinegar, salt, pepper and puree.

• Sunflower condiment

  In a bowl, mix the roasted sunflower seeds, parsley, chives, lemon juice (1 tsp.) and zest.

  Adjust the seasoning with salt and pepper and set aside in the refrigerator.

• Sweet potato and mushroom

  Sweet potato

  Season the surfaces of the sweet potato slices with salt.

  In a hot pan with vegetable oil, place the sweet potato slices, giving them a nice color on each side.

  Arrange the slices neatly on a baking sheet with baking paper.

  Put them in the oven for 8 to 12 minutes to finish cooking, make sure they are soft when they come out.

  Mushrooms

  In the same pan, brown the shallots, then add the morels (whole or halved depending on size) and a few finely sliced heads of Shiitake.

• Dressing of the plate

  In a slightly hollow plate, ideally, place two nice slices of sweet potatoes (for an appetizer), four (for a dish), slightly overlapping.

  Place dots of onion marmalade here and there, place the sunflower herb condiment nicely.

  Place the mushrooms, zest a little lemon over the whole plate.

  Fill small pitchers with Dashi broth, which will be poured onto the plates at the table ideally.