100 grams of lightly salted potato chips, crushed
600 grams of chanterelle mushrooms
1 pcs shallot
2 garlic cloves
olive oil, for frying
salt and black pepper
4 tbsp parsley, chopped
4 egg yolks, raw
Fry the chanterelle mushrooms, onions and garlic in olive oil. Season with salt and pepper and add the parsley. Spread the mushrooms on plates and top with raw egg yolks. Serve with pasta.
The former smokehouse, situated around the corner from London’s Smithfield Market.