Fermented Lettuce Puree

Name: Fermented Lettuce Puree
Yield: 680 g
Ingredients: 60 g Shallot, sliced; 30 g Butter, unsalted; 125 g Mushroom, alba; 225 g Romaine, fermented; 200 g Chicken stock; 20 g Nori; 20 g Lemon juice

By Aubergine