Chanterelle Tartar

For the chanterelle tartar, chop the cleaned chanterelles and marinate with pepper, salt and juice of one lemon.

Preheat the oven to 180 degrees Celsius. Place the ciabatta slices on a greased baking tray. Mix 3 tbsp olive oil and garlic and spread generously on the bread.

Bake for about 10 minutes until the bread is crisp and brown. After half the baking time, turn to the other side. Remove from oven and let cool.

Finely chop tomatoes and mix in a baking bowl with basil and a drizzle of olive oil. Season with freshly ground black pepper.

Clean, rinse and drain the leaf lettuce. Stir 2 tbsp olive oil, pumpkin seed oil and vinegar to make a salad dressing.

Arrange the chanterelles on a plate, place the lettuce leaves all around and drizzle them with the salad dressing.

Cover the ciabatta slices with the tomato-basil mixture and place them on the plates.

In a hot frying pan with oil, fry the quail eggs like fried eggs and serve on the chanterelle tartar.

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