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Tartare de langoustine au navet, sorbet d'huîtres Royal Oyster grand cru aux algues Kombou et caviar d'Aquitaine
Ingredients
- A lobster size 4 / 8 pounds
- 10g turnip
- 1g salt
- Olive oil
- A good lemon
- For the infusion of algae:
- 60 g of dried bonito (bonito is a fish of Japan. The dried bonito is used to add flavor broths, soups, stews, sauces ... This is one of the most important ingredients of dashi, one of broths basic fundamental
- 23 liters of water
- 50g Seaweed Kombou
- 80g of soy sauce
- 6 g of sake (Japanese liquor-alcohol rice).
- For the gap:
- 5 units of oysters Oyster Royal Grand Cru No. 2
- 50g milk
- A lobster size 4 / 8 pounds
Directions
-
For the prawns:
• Prepare the lobsters, dissecting them and recovering the tail and the meat from the claws.
• Cut the tail in regular pieces, seasoned with good olive oil, juice and zest of lemon.
• Cut a diced turnip, pass the salt ten minutes, drain and mix with the tartare.Please do not season the salt tartar.
For the oyster sorbet:
• Boil water, soy and sake, then pour over the seaweed and dried bonito Kombou.
• Cover and let steep overnight.
• Strain the broth.
• Bring the broth to a boil and pour over the oysters.
• Add cream and milk and bring to a boil. Cool on ice.
• Develop and hit two siphon gas cartridge.
• Pour the siphon into molds shaped like a half-sphere and go to extreme cold. Whenthe hemispheres are hard to assemble them into a ball.
• Keep half of the siphon for dressage.- Dressage:
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