Luigi Scordamaglia
Puff of iced seawaterby Corrado Assenza
Dal Mondo L'Enigma è risolto: il nuovo Albert Adrià a Barcellona
For 2 people 1 saddle of wild hare – boned out 15 Japanese breadcrumbs – toasted 1 lemon 1 lime 1 orange Schezuan pepper sea salt 10 g bitter 99% choc 250 g wild and young watercress shoots birch sap syrup 10 g butter 50 ml hare stock 10 g olive oil
Roast the saddles of wild hare- rare- seasoned with Sea Salt and Schezuan Pepper.
Blanch 150g of watercress in salted water – refresh in salted ice water and puree.
Heat up hare stock, add 10g butter and 5g bitter choc with a couple of drops of birch sap.
For citrus breadcrumbs – toast Japanese breadcrumbs in 5g butter, grate lemon, lime, orange and drain. Assembly On a plate, carve the hare into nuggets. Season watercress with citrus breadcrumbs, birch sap and olive oil. Couple of drops of watercress puree and grate some frozen bitter choc over whole dish. Pour a couple of drops of birch sap around and over hare. To finish, drizzle some sauce around and over hare.
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