Friday squilla mantis

Mauro Uliassi

INGREDIENTS

For 4 people

8 live squilla mantis
30 g of parsley sauce
30 g of lemon pith marmalade
Freshly chopped parsley
80 g of squilla mantis soup
2 cloves of garlic, cut in half
Lemon juice
Garlic chives
16 cubes of peeled citron pith (7 mm x 7 mm)
Frozen lemon gems

 

METHOD

For the parsley sauce
Boil the parsley stems in salted water for 2 minutes. Cool them in water and ice and process in the Bimby, then sieve finely.

For the frozen lemon pearls
Peel a lemon, plunge it into nitrogen until it becomes very hard and break it up with a meat hammer to create gems.

For the squilla mantis
Cook the live squilla mantis in a pan with a little salted water. Cook quickly and shell.

For the squilla mantis juice
Pass the squilla mantis (minus the back and legs) in a mincer and then in a Green Star to extract the juice.

For the garnish
Cut the hot squilla mantis into the shape of a flute head, dress with oil, lemon, lemon zest, garlic and parsley. Dress with the squilla mantis condiment and part of the squilla mantis juice.

Presentation
Place a little squilla mantis juice on the bottom of a plate and draw the parsley sauce over it. Make 4 dashes with the lemon marmalade and place the citron cubes and squilla mantis on top. Garnish with the garlic chives and sprinkle over a few frozen lemon gems. Serve.

 

 

 

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crediti: Brambilla - Serrani

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