Gabi's salad of fried chanterelles with wasabi cream

Ingredients for 2 servings:

• 500 g chanterelles, cleaned
• 1 shallot(s), finely chopped
• 1 small garlic clove(s), finely chopped
• 10 ml white wine vinegar
• 10 ml dry white wine
• 20 ml oil, neutral, e.g. B. rapeseed oil
• 50 ml veal stock, alternatively meat broth
• 2 tbsp sauce (teriyaki)
• 4 dashes Worcestershire sauce
• 200 g crème fraîche with herbs
• 2 tsp wasabi paste
• 30 g pumpkin seeds or pine nuts
• 1 tsp pumpkin seed oil
• Parsley, finely chopped
• Chives, finely chopped
• n. B. lemon juice and zest
• salt and pepper
• Clarified butter, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Depending on their size, leave the chanterelles whole, halve them, or slice them. Brown them in batches in a pan with clarified butter, season with salt and pepper, and set aside. Sauté the shallot and garlic cubes in the frying fat, deglaze with vinegar, and add the remaining vinaigrette ingredients. Season with lemon juice, salt, and pepper, and toss with the chanterelles. Toast the pine or pumpkin seeds without oil in a pan and set aside to cool. Season the herb crème fraîche with lemon zest and wasabi paste. Place the chanterelles on a platter and drizzle with crème fraîche. Garnish with pine or pumpkin seeds, pumpkin seed oil, parsley, and chives. This dish is also suitable for vegetarians if you use vegetable broth instead of veal stock.