Confit Saithe And Broiled Chicory, With Sea Flavours And Citrus Scents
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
SAITHE
200 gr of Saithe MSC Certified
1 papaya
100 gr Dulse algae
500 gr extra virgin olive oil
Salt
CHICORY
1 chicory salad plant
1 tangerine skin
NORI PESTO
6 sheets of nori
Olive oil
BOTTARGA AND TURMERIC SAUCE
200 gr double cream
200 gr fresh milk
100 gr bottarga
20 gr butter
20 gr flour
Salt
White wine
15 gr turmeric powder
CORAL POWDER
100 grams of Scallop coral
Salt
MARINATED PEANUTS
30 gr toasted peanuts
100 grams of water
40 gr of korean plum tea
60 gr shoyu
RED ORANGE SAVORY SYRUP
300ml red oranges juice
5g salt.
