Shrimps cooked with mother-of-pearl / Vegetables and red fruits as condiment
0.25 h
4 raciones
Difficulty:
Muy fácil
Ingredients
HOW TO COOK THE SHRIMPS
lime
butter
Pink shrimps
AROMATIC HERB BOUILLON
spring onions
carrots
white part of leeks
5 g pepper
25 g cognac
200g ripe tomatoes
2 g garlic
1/4 Cayenne pepper
5 l water
15 g salt
50 g sweet olive oil
100 g rice
1 lemon
lemon balm
lemon-infused verbena
5 ground fennel seeds
4 heads wild lobster
500 g heads pink shrimp
POPPY SIPHON
100 g poppy
1/2 l shrimp jus
2 dl cream
1 head xanthan
ESSENCE
onions
garlic
leeks
carrot
cognac
RASPBERRY CONDIMENT
2 cl raspberry coulis
1 spoonful raspberry vinegar
1 candied pepper
1 beetroot cooked in vinegar
1/2 cc paprika
1 spoonful smoked oil
1 basil leaf
RADISH & BEET RAVIOLI
radishes
beetroot
beet juice
red grapefruit
FENNEL PURÉE
1/4 candied lemon
4 fennel bulbs
2 spoonfuls anise
1 soup spoonful olive oil
1 sprig dill
APPLE/BLACKCURRANT
blackcurrant juice
AROMATIC HERBS / FLOWER / DECORATION
Poppy flower
amaranth leaf
Candied lemon
beets
cosmo
purple carrot flakes
roasted mini-red onion
COOKING INSTRUCTIONS
COOKING THE PINK SHRIMP
Separate the body from the head; empty the body except for the last ring and the tail. Remove the intestines and set the head aside for jus. Sauté the tail for 3 minutes at 55º in clarified butter aromatized with lime. Take off the heat and put on kitchen roll. Then, fry the tails in butter aromatized with lime for 6 minutes.
HERB BOUILLON WITH LEMON
Cut the vegetables in regular shapes (2 cm cubes) to control how they fry. Brown a little garlic in olive oil in a pot on a low heat; then, remove the clove and add the vegetables. Brown well. Having added and evaporated the cognac, add the crustaceans. Stir well for 5 minutes, then cover with water. Pour the rice in. Cook for two hours at 90º so all the ingredients release their properties and the rice extracts the dissolved solids which make the bouillon creamy. In the final 3 minutes, infuse the verbena, lemon balm and lemon grass leaves, and the ground fennel seeds. After two hours, strain everything, rinse (traditional method) and season to taste. (Over the 2 hours cooking, part of the water will evaporate. From the 5 litres liquid at the start, there should be 3 litres of bouillon.)
POPPY SYPHON
Boil the cream and jus. Add lemon juice and poppy. Grind everything and strain, then add xanthan. Pour into a syphon. Set aside.
ESSENCE
Scrape the carrots, wash well and cut. Peel and finely cut the onion and garlic. Sauté everything in 100 g of butter. Add the thyme, laurel, parsley, chervil and tarragon. Cook for 15 minutes. Sauté the shrimp trimmings in the vegetable hash with spices until red. Pour in the cognac and flambé. Then, add white wine, water, salt, pepper and a dash of cayenne pepper. Cook for 12 minutes. Strain and set aside.
RASPBERRY/PEPPER CONDIMENT
Glaze the pepper for 45 minutes in the oven at a medium heat. Aromatize with a few coriander seeds and oil. Stir. Add the same condiments again.
RADISH & BEET RAVIOLI
Cut the radishes and beet into sheets. Bleach. Then, marinade the radish in beet juice. Then, make little ravioli and fill with fennel purée. Decorate the ravioli with a mini-cube of pink grapefruit.
FENNEL PURÉE WITH LEMON
Steam the fennel for 20 minutes. Then, drain well. Sprinkle with 2 spoonfuls of anise and 2 of olive oil. Bake in the oven at 150º to dry well. Then, grind everything, adding 1/4 candied lemon to the salt and dill fillings.
APPLE AND BLACKCURRANT
Using a mandoline, create apple strips. Then, dip them in a blackcurrant coulis, roll up and set aside in the fridge.
