Confit King Oyster 'Scallops'...Confit King Oyster 'Scallops' with Saffron-Fennel Silk

A masterclass in texture: buttery, slow-cooked mushroom medallions served over a vibrant saffron-infused fennel emulsion, finished with a tart blackberry gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the top and bottom of the mushroom medallions in a fine crosshatch pattern, being careful not to cut deeper than 2mm.

2. 02

   In a small, heavy-bottomed saucepan, bring the grapeseed oil to 90°C (195°F). Submerge the mushrooms and cook gently for 30 minutes until tender but holding their shape. Maintain this temperature carefully.

3. 03

   While mushrooms confit, simmer the sliced fennel in salted water until very soft. Drain and transfer to a high-speed blender with the coconut cream and saffron threads. Blend on high until perfectly smooth and pass through a fine-mesh chinois.

4. 04

   In a separate small pan, combine blackberries, balsamic vinegar, and agave. Simmer over medium heat until reduced by half. Macerate the berries with a spoon, then strain through a fine sieve to create a glossy gastrique.

5. 05

   Carefully remove the mushrooms from the oil and drain on paper towels. Heat a dry cast-iron skillet over high heat and sear the mushrooms for 60 seconds per side until deep golden brown and crispy on the scored surfaces.

6. 06

   To plate: Spoon a generous pool of the saffron-fennel silk onto the center of a warm plate. Arrange three mushroom medallions on top. Drizzle the blackberry gastrique around the purée and garnish with toasted buckwheat and a touch of flaky sea salt.