Crispy Croquette Recipe with Chanterelles & Mushroom Foam

Ingredients

• 300 g Baking potatoes
• 3 Corn on the cob
• 1 Banana shallot (large)
• 1 Clove of garlic
• 75 g Butter
• 50 g Flour
• 100 g Milk
• 50 g Double cream
• 1 Egg yolk
• 50 g Cheese
• 120 g plain flour
• 4 Egg whites
• 75 g Panko
• 250 g Forest/chestnut mushrooms
• 1 Banana shallot
• 4 sprigs of Thyme
• 30 g olive oil
• 50 g Butter
• 150 g Double cream
• 200 g Mushroom broth
• 2 Garlic cloves
• 2 g Juniper berries
• 10 g Spruce shoots
• 10 g Parmesan cheese
• 2 Egg yolks
• 1 tbsp Dijon mustard
• 1 tsp Champagne vinegar
• 5 g Mushroom powder
• Salt
• 200 ml Mushroom oil (50/50 mushrooms and oil baked at 72°C overnight)
• 6 Red pickling onions
• 100 ml Champagne vinegar
• 100 ml Sugar
• 3 Spruce shoots
• 800 g Chanterelles
• 50 g Arla® butter
• 2 Banana shallots
• 10 g Chives
• 1 box of Danish cress
• 1 bunch of Nasturtium