INGREDIENTS FOR 4 PERSONS
Iodine-flavoured seaweed stock: 60 gr. Onions;
40 gr. Carrots;
2 heads garlic;
30 gr. Leeks;
50 gr. Kombu seaweed;
2 peppercorns
;0.5 Kg. Cockles;
0.5 Kg. Muscles;
200 gr. Chicken legs; browned
12 oysters (3 per person);
4.5 L. Water sherry.
Tremella-mushrooms: 16 Tremella mushrooms (4 per person).
Seaweed marinade: 200 ml. Mineral water;
50 ml. Rice vinegar;
6 tbsp. Soy sauce;
Icing sugar and salt crystals.
Seaweeds: kombu;
Sea lettuce;
Wakame and wakame shoots;
Irish gums;
Sea spaghetti
;Dulse;
arame; hijiki.
Tiger nuts: 25 gr. Dried tiger nuts;
20 ml. Mild-flavoured olive oil;
Rind of 1 ripe lemon;
1 Stalk lemon grass (1 g.);
1 Clove garlic;
3 Black peppercorns.
Thick rice vinegar syrup: 20 gr. Sugar
;2 ml. Rice vinegar;
3 l. Rice vinegar;
50 gr. Neutral apple pectin gelatine.
Others: 4 slices smoked white tuna (1 per person);
6 drops tiger nut oil (use a dropper);
salt flakes.
INSTRUCCIONES:
Iodine-flavoured seaweed stock:
Mix all the ingredients, excluding the oysters,and cook for 12 hours. Leave to stand, strain and clarify. Use 25% for the serving dish and the remaining 75% for cooking the mushrooms. Tremella mushrooms: Blanch in boiling water for 10 minutes. Remove and cook in the iodine-flavoured seaweed stock, in a covered pan, at 90ºC for 2 hours. Carefully remove the stalks.
Seaweed marinade:
Prepare the base of the marinade by mixing all the ingredients and setting aside. Cook the necessary seaweeds in water for 3 hours, then drain. Mix the seaweeds with the marinade and leave to stand.
Tiger nuts: Insert the dried tiger nuts in a vacuum pack with water, salt, olive oil and a garlic clove. Cook in the Roner at 61ºC for 8 hours. Leave to stand for a further 8 hours.
Thick rice vinegar syrup: Make a caramel with the sugar and 20 ml. rice vinegar to prevent it from crystallising. When a light caramel colour appears, add the remaining 3 lt. vinegar and reduce to 80 ml. Remove from the heat and mix in the neutral apple pectin gelatine.
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TO SERVE
Place the seaweed marinade at the centre of the plate with the oysters and tiger nuts. Arrange 3 tremella mushrooms around in a clockwise direction (at 1, 4 and 8 o'clock). Top each tremella with 3 salt flakes. Next to the seaweed marinade, tiger nuts and oysters place a slice of white tuna cut in half. Finish by sprinking the dish with a few drops of tiger nut oil...
Quique Dacosta
Restaurante: El Poblet
Adress: Las Marinas, km.2 (Urb. Las Marinas). 03700 Denia / Alicante - Spain www.elpoblet.com |
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