{"id":5698,"date":"2008-01-11T21:43:19","date_gmt":"2008-01-11T20:43:19","guid":{"rendered":"http:\/\/tigernuts.proyectosbeta.com\/blog\/receta_abstraccion_de_mar-2\/"},"modified":"2021-07-26T18:51:42","modified_gmt":"2021-07-26T16:51:42","slug":"rezepte_meeresabstraktion","status":"publish","type":"post","link":"https:\/\/www.tigernuts.com\/de\/blog\/rezepte_meeresabstraktion\/","title":{"rendered":"Meeresabstraktion"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>MEERESABSTRAKTION &#8211; ABSTRACTION OF SEA<\/strong><\/p>\n<p style=\"text-align: justify;\">Quique Dacosta is one of Spain three restaurants and one of the five best in the World, according to the guide &#8222;Lo Mejor de la Gastronom\u00eda&#8220;.<\/p>\n<p style=\"text-align: justify;\">He presents us the following receipt:<\/p>\n<p style=\"text-align: justify;\"><strong>INGREDIENTS FOR 4 PERSONS<\/strong><\/p>\n<p style=\"text-align: justify;\">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.<\/p>\n<p style=\"text-align: justify;\">Tremella-mushrooms: 16 Tremella mushrooms (4 per person).<\/p>\n<p style=\"text-align: justify;\">Seaweed marinade: 200 ml. Mineral water; 50 ml. Rice vinegar; 6 tbsp. Soy sauce; Icing sugar and salt crystals.<\/p>\n<p style=\"text-align: justify;\">Seaweeds: kombu; Sea lettuce; Wakame and wakame shoots; Irish gums; Sea spaghetti ;Dulse; arame; hijiki.<br \/>\nTiger 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.<\/p>\n<p style=\"text-align: justify;\">Thick rice vinegar syrup: 20 gr. Sugar ;2 ml. Rice vinegar; 3 l. Rice vinegar; 50 gr. Neutral apple pectin gelatine.<\/p>\n<p style=\"text-align: justify;\">Others: 4 slices smoked white tuna (1 per person); 6 drops tiger nut oil (use a dropper); salt flakes.<\/p>\n<p style=\"text-align: justify;\"><strong>INSTRUCCIONES:<\/strong><\/p>\n<p style=\"text-align: justify;\">Iodine-flavoured seaweed stock:<\/p>\n<p style=\"text-align: justify;\">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 90\u00baC for 2 hours. Carefully remove the stalks.<\/p>\n<p style=\"text-align: justify;\">Seaweed marinade:<\/p>\n<p style=\"text-align: justify;\">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.<\/p>\n<p style=\"text-align: justify;\">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 61\u00baC for 8 hours. Leave to stand for a further 8 hours.<\/p>\n<p style=\"text-align: justify;\">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.<\/p>\n<p style=\"text-align: justify;\"><strong><img decoding=\"async\" class=\"size-full wp-image-5557 alignleft\" src=\"https:\/\/www.tigernuts.com\/wp-content\/uploads\/quique_dacosta1.jpg\" alt=\"quique_dacosta\" width=\"208\" height=\"209\" srcset=\"https:\/\/www.tigernuts.com\/wp-content\/uploads\/quique_dacosta1.jpg 208w, https:\/\/www.tigernuts.com\/wp-content\/uploads\/quique_dacosta1-150x150.jpg 150w\" sizes=\"(max-width: 208px) 100vw, 208px\" \/>TO SERVE<br \/>\n<\/strong>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&#8217;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&#8230;<strong><br \/>\n<\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>Quique Dacosta<\/strong><br \/>\n<strong>Restaurante: El Poblet <\/strong><br \/>\n<strong>Direcci\u00f3n: Las Marinas, km.2 (Urb. Las Marinas). 03700 Denia \/ Alicante &#8211; Espa\u00f1a<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>MEERESABSTRAKTION &#8211; ABSTRACTION OF SEA Quique Dacosta is one of Spain three restaurants and one of the five best in the World, according to the guide &#8222;Lo Mejor de la Gastronom\u00eda&#8220;. He presents us the following receipt: INGREDIENTS FOR 4 PERSONS Iodine-flavoured seaweed stock: 60 gr. Onions; 40 gr. Carrots; 2 heads garlic; 30 gr. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":5354,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":null,"stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":null,"astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[399],"tags":[195,206],"class_list":["post-5698","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-erdmandeln","tag-rezept"],"jetpack_featured_media_url":"https:\/\/www.tigernuts.com\/wp-content\/uploads\/abstraction-de-mer.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tigernuts.com\/de\/wp-json\/wp\/v2\/posts\/5698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tigernuts.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tigernuts.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tigernuts.com\/de\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tigernuts.com\/de\/wp-json\/wp\/v2\/comments?post=5698"}],"version-history":[{"count":1,"href":"https:\/\/www.tigernuts.com\/de\/wp-json\/wp\/v2\/posts\/5698\/revisions"}],"predecessor-version":[{"id":14460,"href":"https:\/\/www.tigernuts.com\/de\/wp-json\/wp\/v2\/posts\/5698\/revisions\/14460"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tigernuts.com\/de\/wp-json\/wp\/v2\/media\/5354"}],"wp:attachment":[{"href":"https:\/\/www.tigernuts.com\/de\/wp-json\/wp\/v2\/media?parent=5698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tigernuts.com\/de\/wp-json\/wp\/v2\/categories?post=5698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tigernuts.com\/de\/wp-json\/wp\/v2\/tags?post=5698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}