area - Home Couture

Gourmet Corner
58
| Home couture magazine
Ingredients – SEaFooD:
Scallops (veiras)
Oysters (ostras)
Goose neck barnacles (percebes)
Cockles (berberechos)
Prawns (gambitas – small)
Stony sea urchins (erizos)
preparation:
Place cockles and goose neck barnacles in a vacuum
pack with a spoonful of salted water (150 grams
water/10 grams salt) and cook for six minutes at
72ºC. Then cool in cold water.
Ingredients – crISpY rED cabbagE:
100 gr red cabbage juice
100 gr potato flour
preparation:
Mix the ingredients in a blender and smooth out
over a very thin silpat. Steam in the oven at 100ºC
for one minute. Allow to dry in the oven at 100ºC for
30 minutes. Place in a sealed plastic container with
silica gel.
Ingredients – caULIFLoWEr pUréE:
900 gr boiled and strained cauliflower
25 gr virgen olive oil
60 gr strained water from cauliflowers
35 gr red grapefruit juice
preparation:
Boil the cauliflower in salted water with olive oil. Pass
through a straining cloth, pressing hard until the mix
is dry. Place in a thermomix and salt to taste. Add
the other ingredients. Cool and place in a strainer.
Ingredients – grapEFrUIt VInaIgrEttE:
75 gr red grapefruit juice
1 gr grated grapefruit
100 gr virgen olive oil
0.5 gr salt
preparation:
Mix all the ingredients together as a vinaigrette and
add to a bottle for dressing.
Ingredients - crUcIFEroUS VEgEtabLES:
Cauliflower
Romanesco broccoli (aka roman cauliflower)
Broccoli
Brussels sprouts
preparation:
Shape into florins and blanch in boiling salted water
for 15 seconds. Cool in iced and salted water.
In the case of the Brussels sprouts, cut out the
hearts first, blanch for one second only, then cool
the same way.
Gourmet
Corner
finishinG tOuch
Pour and smooth out the cauliflower puree on a
13x7 centimetre flat dish. Dress the cruciferous
vegetables with the grapefruit vinaigrette and the
seafood (prawns, scallops, goose neck barnacles
and oysters) with chopped spring onions. Place on
top of the puree.
Fry the red cabbage at 210ºC in olive oil, drain and
add salt to taste. Place on the plate and add a few
sea urchin tips.