For 4 people
For the soup 200 g of clams 3 g of chopped garlic 3 g of chopped parsley 50 g of white wine 50 g of extra virgin olive oil salt
150 g of purple potatoes
4 langoustines 120 g of cuttlefish 4 red prawns 1 squid sunflower seed oil
For the lemon and parsley mayonnaise 30 g of egg white 15 g of lemon juice 10 g of parsley 3.6 g of Xanthan gum 75 g of sunflower seed oil 4 g of salt
For the garnish parsley sea lettuce
For the soup Pour the oil into a frying pan with the garlic and clams (setting 4 aside for the garnish); gently fry and add the white wine. When the wine has evaporated, cover and turn the heat down to half. Take off the heat as soon as the clams open. Add 3 g of chopped parsley and leave to cool. Shell the clams and filter the stock obtained, adding salt to taste.
Boil the peeled purple potatoes until firm. Mash them using a potato ricer and cool. Leave them in the fridge for 2 days to enhance the colour.
Shell 4 langoustines and heat them to 40 °C in the sunflower seed oil heated to 60 °C. Cook the cuttlefish in a vacuum pack for 3 hours at 50 °C and cut into 12 slices. Place 4 razor clams in a vacuum pack and keep them at 50 °C for 10 minutes. Scald the squid head and cut the body into a pine cone shape. Shell 4 red prawns.
For the mayonnaise Scald and cool the parsley, blend it with the sunflower seed oil. Mix the egg white, salt, lemon juice and xanthan gum in the blender and blend, then drizzle in the green oil.
In the middle of a clear glass plate, arrange 15 g of purple potato, cover with the chopped raw and cooked clams and 2 spoonfuls of soup, then the rest of the seafood. Decorate with the mayonnaise, a sprinkling of chopped parsley and the sea lettuce.
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