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.
INSTRUCTIONS
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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