Tropic of ears with clams
Preparation:
1.- Blanch ears introducing and removing 2 times to and form the boiling water, leave 2 minutes, and then introduce with parsley, green part of leeks, 2 bay leaves and 20 grains of allspice, boil in a pressure cooker for 38 minuits.
2.- Sauté leeks with very little oil.
3.- Grind pistachios with lime zest and mix with the cream and water, heating gently (do not boil) for 5 minutes.
4.- Peel and papaya, preserved seeds, cut into thin rectangles and caramelize over low heat with a few drops of oil. Cook.
5.- Strain and dry the ears, cut into thin strips in the form of spaghetti.
6.- Sauté onion lightly adding some broth to boil ears, open clams and sprinkle with finely chopped cilantro.
7.- Sauté tender ears adding minced garlic and toasted papaya seeds and crush into the mortar, with a little oil.
8.- Create a rectangle of leeks, place a clam on each rectangle of papaya, slightly cover with pistachio sauce and sprinkle with a pinch of cayenne.
1.- Blanch ears introducing and removing 2 times to and form the boiling water, leave 2 minutes, and then introduce with parsley, green part of leeks, 2 bay leaves and 20 grains of allspice, boil in a pressure cooker for 38 minuits.
2.- Sauté leeks with very little oil.
3.- Grind pistachios with lime zest and mix with the cream and water, heating gently (do not boil) for 5 minutes.
4.- Peel and papaya, preserved seeds, cut into thin rectangles and caramelize over low heat with a few drops of oil. Cook.
5.- Strain and dry the ears, cut into thin strips in the form of spaghetti.
6.- Sauté onion lightly adding some broth to boil ears, open clams and sprinkle with finely chopped cilantro.
7.- Sauté tender ears adding minced garlic and toasted papaya seeds and crush into the mortar, with a little oil.
8.- Create a rectangle of leeks, place a clam on each rectangle of papaya, slightly cover with pistachio sauce and sprinkle with a pinch of cayenne.
Lobster sauce juice with guacamole
Elaboration:
Lobster: Tie the lobster from head to tail. Place in a pot with about 4 litres of water and 300 to 400 grams of salt. Submerged lobster for about 45 seconds and quickly placed in a bowl of water with ice. Take the meat from the tail and claws.
In a pan fry the shallots, onion and pepper until golden brown and add the head, legs and lobster shells into the pan and fry. After evaporating the alcohol, add seafood broth and wait about 10 minutes. At the last moment cut the body into slices and place the lobster meat on the grill and cook very quickly. Season with juice.
Guacamole: cut the tomato, shallot and chives and set aside. Open the avocado and put it in a bowl with the lime juice and crush with fork, then we add the vegetables and oil and salt to taste. Chop cilantro and add it.
Salad: Clean escarole with very cold water and cut the most clear leaves and leave dripping on absorbent paper. Peel the artichoke stems and cut into small squares and bake about 5 minutes in the coconut milk.
We made a vinaigrette with olive oil, coconut milk, lime zest and salt. We introduce salad leaves and diced alcochofa in a bowl with the vinaigrette.
Mounting.
Put the sauce lobster and diced up some sheets of artichoke salad.
Lobster: Tie the lobster from head to tail. Place in a pot with about 4 litres of water and 300 to 400 grams of salt. Submerged lobster for about 45 seconds and quickly placed in a bowl of water with ice. Take the meat from the tail and claws.
In a pan fry the shallots, onion and pepper until golden brown and add the head, legs and lobster shells into the pan and fry. After evaporating the alcohol, add seafood broth and wait about 10 minutes. At the last moment cut the body into slices and place the lobster meat on the grill and cook very quickly. Season with juice.
Guacamole: cut the tomato, shallot and chives and set aside. Open the avocado and put it in a bowl with the lime juice and crush with fork, then we add the vegetables and oil and salt to taste. Chop cilantro and add it.
Salad: Clean escarole with very cold water and cut the most clear leaves and leave dripping on absorbent paper. Peel the artichoke stems and cut into small squares and bake about 5 minutes in the coconut milk.
We made a vinaigrette with olive oil, coconut milk, lime zest and salt. We introduce salad leaves and diced alcochofa in a bowl with the vinaigrette.
Mounting.
Put the sauce lobster and diced up some sheets of artichoke salad.
Lobster Tartar in juice
Preparation:
Peel the potato and cut into medallions and baked them over low heat, once the potato are done is take it off heat, remove the oil with paper towels and season with salt and pepper
Peel an avocado and crush it in a bowl mashing the lumps , using a little over half an onion, salt, pepper and lemon.
Chop into small square pieces the red and green pepper and remaining shallot, then add to the avocado mixture with a little oil , salt, pepper and lemon.
To prepare the lobster place a rather large pot with water and when it starts to boil place in the water, the time is according to the weight of the lobster, which is approximately 1 minute per 100 grams of lobster. Once cooked quickly cool it with ice water. when cold open and filleted the meat into very thin medallions. Place the remains of the lobster in the water and reduce to a highly concentrated lobster sauce.
Using a hoop , with the potatoes, avocado mixture and lobster chunks. Decorate with endive leaves .
Peel the potato and cut into medallions and baked them over low heat, once the potato are done is take it off heat, remove the oil with paper towels and season with salt and pepper
Peel an avocado and crush it in a bowl mashing the lumps , using a little over half an onion, salt, pepper and lemon.
Chop into small square pieces the red and green pepper and remaining shallot, then add to the avocado mixture with a little oil , salt, pepper and lemon.
To prepare the lobster place a rather large pot with water and when it starts to boil place in the water, the time is according to the weight of the lobster, which is approximately 1 minute per 100 grams of lobster. Once cooked quickly cool it with ice water. when cold open and filleted the meat into very thin medallions. Place the remains of the lobster in the water and reduce to a highly concentrated lobster sauce.
Using a hoop , with the potatoes, avocado mixture and lobster chunks. Decorate with endive leaves .
Squid sandwich
PREPARATION:
Clean the squid and frozen noodles and slice.
With the remains of the squid make a fish stock. Leave to cool.
Fry in hot oil.
Make a thick mayonnaise.
Boil water with lemon juice, sugar and agar. Strain. Place in a bottle.
Pour drops of lemon juice over the frozen oil. Strain. Rinse.
Chop the chives.
Fry the squid in warm oil.
Blend everything together. Allow to cool. sauté with a little oil.
Clean the squid and frozen noodles and slice.
With the remains of the squid make a fish stock. Leave to cool.
Fry in hot oil.
Make a thick mayonnaise.
Boil water with lemon juice, sugar and agar. Strain. Place in a bottle.
Pour drops of lemon juice over the frozen oil. Strain. Rinse.
Chop the chives.
Fry the squid in warm oil.
Blend everything together. Allow to cool. sauté with a little oil.
Sea bream with fennel salad and marine sauce
Preparation:
Bream: flake and fillet and then fry.
Salad:
Cut vegetables into strips, fry in butter the onion and fennel, blanch the potatoes until they are soft.
With the onion and fennel, add to a hot pan with the carrot and potatoes, season, add the lime zest and half its juice.
Sauce:
Ingredients: Garlic, onions, carrots, fennel, sea lettuce, tomato.
Put all the vegetables except the tomato and sea lettuce, pass through a robot and preserve. Add tomato and sea lettuce,
The pass: a little sauce, salad and top with fish.
Bream: flake and fillet and then fry.
Salad:
Cut vegetables into strips, fry in butter the onion and fennel, blanch the potatoes until they are soft.
With the onion and fennel, add to a hot pan with the carrot and potatoes, season, add the lime zest and half its juice.
Sauce:
Ingredients: Garlic, onions, carrots, fennel, sea lettuce, tomato.
Put all the vegetables except the tomato and sea lettuce, pass through a robot and preserve. Add tomato and sea lettuce,
The pass: a little sauce, salad and top with fish.