Imperial red shrimp tartare

Imperial red shrimp tartare

Tartare

Ingredients

  • 150 g imperial red shrimp
  • Lime juice, to taste
  • Lemon essential oil, to taste
  • Salt, to taste

Method

  1. Chill the red shrimp in a blast chiller, then cut them into small, uniform pieces.
  2. Dress the shrimp with lime juice, lemon essential oil, and salt. Set aside.
Green Apple Vinaigrette

Ingredients

  • 1/2 sour green apple skin
  • 6 spinach leaves
  • Lime juice, to taste
  • Olive oil
  • Sunflower oil
  • Apple vinegar
  • Salt, to taste

Method

  1. Blanch the apple peels and spinach leaves in boiling water. Drain and refresh in ice water to stop cooking.
  2. Blend the blanched peels and leaves with some cooled cooking water. Emulsify with olive and sunflower oils.
  3. Adjust the acidity with apple vinegar and lime juice. Season with salt to taste.
Basil Caviar and Mango Sphere

Ingredients

  • 1 bunch fresh basil leaves
  • 1/2 mango (pureed)
  • 1 L water
  • 5 g/L sodium alginate
  • 6.5 g calcium chloride

Method

  1. Prepare a solution with 1 L of water and 6.5 g of calcium chloride. Let it rest.

    2. Basil Caviar

  2. Blanch basil leaves in boiling water, then refresh in ice water to stop cooking.
  3. Blend the leaves with just enough water and strain through an oil filter cone or fine sieve.
  4. Add 5 g of sodium alginate per L of basil mixture and blend well with a hand blender.
  5. Transfer the mixture to a squeeze bottle and drip into the calcium chloride solution to form small spheres. Drain and rinse with fresh water.

    6. Mango Sphere

  6. Blend mango puree with sodium alginate.
  7. Using a round soup spoon, pour one spoonful of puree into the calcium chloride solution to form a sphere. Rinse with fresh water.
Cuttlefish-Black Tuile

Ingredients

  • 30 g plain flour
  • 150 ml water
  • 4 g concentrated cuttlefish ink

Method

  1. Mix water and flour together until smooth, then add the cuttlefish ink and mix well.
  2. Heat sunflower oil or similar in a non-stick pan. Pour in the mixture and cook until the water evaporates completely and the tuile solidifies.
Garnish

Ingredients

  • Lime zest
  • Quinoa seeds
  • Mint leaves
  • Pimpinella leaves
  • Lavender flowers
  • Lemon essential oil (spray)
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