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SEA ABSTRACTION WITH CHUFA

Ingredients

Recipe for 4 person 

Iodized seaweed soup:

  • 60 gr. of onions.
  • 40 gr. of carrots.
  • 2 heads of garlic.
  • 30 gr. of leek.
  • 50 gr. of Kombu seaweed.
  • 2 balls of pepper
  • 0.5 kg. of cockles.
  • 0.5 kg. of mussels.
  • 200 gr. Roasted Chicken Thighs, 12 oysters (3 a. / Person), 4.5 l. Water.

     

Tremella: Jerez.

  • 16 Tremella (4 pieces/person)
     

Marinated seaweed:

  • 200 ml of mineral water.
  • 50 ml. of rice vinegar.
  • 6 tablespoons of soya sauce.
  • Sugar.
  • Glazed salt.
  • Seaweed: kombu, sea lettuce, wakame and stem of wakame, Mugs Irish spaghetti, Dulse, Arame, Hijiki.

Groundnuts:

  • 25 gr. of dry tigernuts.
  • 20 ml. of olive oil (mild taste).
  • Skin of 1 ripe lemon.
  • 1 blade of lemon thyme.
  • 1 clove of garlic.
  • 3 balls of black pepper.

Syrup dense rice vinegar:

  • 20 gr. of sugar.
  • 2 ml. of rice vinegar.
  • 3 l. of rice vinegar.
  • 50 gr. of gelatin apple neutral pectin.

Others:

  • 4 sheets of smoked albacore (1unit/person).
  • 6 drops of tigernut oil.
  • 12 flakes of salt (3 per person).

Preparation

Iodized seaweed soup:

Mix all ingredients except oysters, and cook for 12 hours. Reserve, strain and clarify the 25% for the juice of the dish, reserving the remaining 75% to bake. Tremella.

Tremella:

Scald in boiling water for 10 min. Then cook in the broth of iodied seaweed at 90 ° C for 2 h. (lid the frying pan). Remove the basis of Tremella.

Marinated seaweed:

Prepare the base of the marinade by mixing all ingredients and set aside. Cook the seaweed in water for 3 h. Marinate the seaweed with the base.

Tigernuts

Vacuum dried tigernuts with salt, olive oil and a garlic. Place in the "Roner" to 61 C degrees and cook for 8 h. Let stand 8 h. more.

Dense syrup of rice vinegar:

Make a caramel with sugar and 20 ml. of rice vinegar to prevent crystallization. Once blond, add the 3 l. of the remaining vinegar and cook until obtaining 80 ml. reduced broth. Once out of the fire, mix gelatin with apple pectin neutral.
Quique Dacosta - Restaurante El Poblet - Denia

To prepare the plate

Salser the bottom of a flat plate with 25% of iodine in seaweed broth reserved. In the center, place the marinated seaweed and other tigernuts. Place the tremella in the sense of clockwise (at one, at four and eight) and on top of each tremella, place 3 flakes of salt. Nearby of marinated seaweed, tigernuts and oysters, place a sheet of white tuna cut in two halves. Finish by sprinkling the set with the tigernut oil drops.

Quique Dacosta
Restaurant: El Poblet 

www.elpoblet.com