Raw and cooked Sicilian red prawns, crisped amaranth, taggiasca olive oil and beetroot sorbet
Ingredients
Shellfish jelly
- 12 x 80 g prawns
- 120 ml extra virgin olive oil
- 60 g spring onion chopped
- 12 g fennel fronds chopped
- 4 g marjoram leaves chopped
- 1 garlic clove
- 400 g ripe tomatoes chopped
- 2 litres water
- 40 g prawn tomalley corallo di gamberi
- 4 g iota
Extra virgin olive oil foam
- 40 ml water
- 0.5 g sugar
- 1 sheet of isinglass
- 1.2 g maldon salt
- 60 ml extra virgin olive oil
- 0.8 g glice
Beetroot sorbet
- 200 ml beetroot juice
- 100 ml orange juice
- 200 ml blood orange juice
- 24 g egg white
- 50 ml syrup 26 water, 12 sugar, 18 glucose
Crisped amaranth
- 200 g amaranth
- 800 ml vegetable stock
- Extra virgin olive oil
Prawns
- 12 large Sicilian prawns
To finish
- Herb sprouts
Instructions
Shellfish jelly
- Peel and devein the prawns. Remove the tomalley from the heads and put aside.
- Brown the prawn heads and shells in olive oil and then add the onion, fennel fronds,marjoram, garlic and tomatoes.
- Cook for 2-3 minutes. Add the water and and simmer for 15 minutes. Strain through a fine sieve.
- Blend the tomalley with 200 ml of the fish stock, add back into the pot and cook over high heat to push all the impurities to the surface and to start the clarification process.
- When the mixture starts to boil, lower the heat and simmer for about 1 hour.
- Filter through a fine sieve and add 5 g of iota for each litre of liquid. Cool.
Extra virgin olive oil foam
- Blend together the sugar and isinglass. In another bowl mix the oil, glice and salt and tip into the isinglass mixture. Use a minipimer to blend into a foamy mayonnaise type texture.
Beetroot sorbet
- Mix all the ingredients and put in the pacojet container and freeze.
Crisped amaranth
- Cook the amaranth in the vegetable stock for 30 minutes and then rest for 5 minutes to puff.
- Spread it out onto baking paper and cut into 8 cm diameter rounds.
- Dry in the oven for 3 hours at 80 °C. Before serving, fry the discs in olive oil at about 180 °C until they puff and crisp.
- During frying they will form the shape of a semi closed circle.
Prawns
- Clean the prawns and quickly cook them on one side only.
To finish
- Put 3 large drops of jelly on each plate and top with a red prawn and drizzle around a little olive oil. Set a quenelle of beetroot sorbet in a crushed amaranth crisp “nest”. Place fried amaranth shells filled with olive oil foam afainst the prawns and garnish with herb sprouts.