Luigi Scordamaglia
Puff of iced seawaterby Corrado Assenza
Dal Mondo L'Enigma è risolto: il nuovo Albert Adrià a Barcellona
For 6 people
For the eel 1 large eel (weighing about 800 g) extra virgin olive oil salt and pepper
For the candied lemon julienne 300 g of sugar 300 g of mineral water 2 g of tartaric acid 1 lemon (the rind cut into julienne strips)
For the soya caramel 150 g of sugar 150 g of mineral water 1 g of tartaric acid about 100 g of soy sauce
For the rice 350 g of Carnaroli rice 900 g of vegetable stock 60 g of grated Grana Padano cheese 50 g of roast meat juices 1 lemon (the grated rind) butter
Clean and skin the eel. Cut it lengthways into two parts and create 6 portions from these fillets. Salt and pepper each piece, seal it in a vacuum pack with plenty of olive oil and steam at 68 °C for 2 hours.
For the candied lemon julienne, heat the water, sugar and tartaric acid to 110 °C, then add the lemon rind and cook at 85 °C for 4 hours.
For the soya caramel, heat the water, sugar and tartaric acid to 160 °C, remove from the heat, add the soy sauce a little at a time and leave to cool.
Toast the rice with the butter for 2 minutes, add the stock a little at a time, adding more as it evaporates, for about 16 minutes, until cooked. Stir in the cheese, butter and meat juices, adding the grated lemon rind at the end.
Heat the soya caramel and caramelise the portions of eel on both sides. Place them on the rice, already served on the plates, and decorate with candied lemon.
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