Paul Ainsworth Instagram – Morels have a short seasonal window, so when they arrive, what isn’t preserved for use at a later date, is snapped up by the team and turned into some incredible dishes. This year, they’ve appeared on the @no6padstow menu as Morel Farci.
Firstly, we dehydrate the morels, capturing the flavour in its prime, before rehydrating in an aromatic stock and stuffing with our farce, a classic chicken mousse, with cured winter truffle, confit shallots and duck liver.
Before plating, we poach the morels, then roast them in a beurre noisette. Once carved, we top with Golden Oscietra caviar and a touch pickled walnut condiment.
Lastly, we serve, saucing our sherry cream table side finished with raw, dry, savoury Manzanilla and smoked olive oil.
🙌🏾🔥💪🏾 | Posted on 26/Mar/2024 17:52:46
