Luigi Scordamaglia
Puff of iced seawaterby Corrado Assenza
Dal Mondo L'Enigma è risolto: il nuovo Albert Adrià a Barcellona
For 4 people
Sea snail 400 g de sea snail 3 cloves of garlic 160 g diced onions 1 bay leaf 4 spoons of coarse salt 50 ml of white vinegar
Sauce 100 ml demi glace 200 g of fish bones
Tangerine foam 50 ml concentrated tangerine juice 250 ml of water 10 g of soy lecithin
Finalization 150 g hydrated wakame Flowers for decoration
Sea snail Into a bowl, put the sea snails and cover it with water, vinegar and salt. Keep into the fridge for 12 hours. Take off the snails and put in a big pan covered with water, bay leaf, salt, garlic and onions. Cook for 4 hours or till the snails get soft. Take off the snails of the pot and keep into the fridge.
Sauce Put the fish bones in a tray and roast it for 10 minutes 180° C. Put the demi glace and the fish bones into a pot. Cook for 30 min none boiling. Strain it.
Tangerine foam With a mixer make the foam
Cut the sea snails in three parts and season it with salt and pepper. Seal the snails in a fry pan with olive oil. In the same fry pan sauté the wakame with some chopped garlic
In a soap plate, put some sauce. Put gently the sea snails and on the side the wakame. Finalize with the tangerine foam, flowers and a tangerine twist.
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