“Anatoly has studied physics, he was a fashion designer and he is passionate about classical music and ballet. It is this highly intellectual mix which makes him as a chef tend towards the spiritual world of molecular cuisine.” – Roland Trettl about Anatoly Komm
Serves 4
Ingredients
Marinated cockles
250g fresh cockles
½ tbsp. olive oil
3g garlic
15g leek, white parts
½g freshly ground cardamom seeds
1g freshly chopped thyme leaves
½g freshly ground black pepper
1½g fleur de sel
15g soy sauce (by Kikkoman)
80g sunflower oil
Frozen sesame sauce
135g freshly squeezed orange juice
65g freshly squeezed lemon juice
2g ginger powder
2g saccharin
1g sea salt
1½g freshly ground pepper
30g sesame oil
2g xanthan
Ebaro sauce
50g freshly squeezed orange juice
25g freshly squeezed lemon juice
25g freshly squeezed lime juice
60g freshly squeezed grapefruit juice
75g soy sauce (by Kikkoman)
75g runny honey
25g fresh ginger
25g garlic
10g fresh coriander leaves
10g ponzu sauce
10g oyster sauce
10g rice vinegar (by Mizkan)
1½g xanthan
5g sesame oil
Algae-mussel-sauce
120g fresh strawberries
160g water melon
40g salad cucumber
60g marinated cockle meat (see recipe “Marinated cockles”)
10g dried algae leaves
20g fresh sorrel
8g reduced Aceto balsamico
Sesame sauce (see recipe “Frozen sesame sauce”)
To serve
Some red Shiso cress, some garden cress, some rock-chives-cress
Method
Marinated cockles
Wash the mussels thoroughly in cold water 6-7 times, discarding those that are already open. Heat the olive oil in a pan, add the mussels, deglaze with the white wine and put the lid on. Cook the mussels until they open up. Discard those that are still closed. Take the mussel meat out of the shells, then weigh 65g of it and place in a bowl. Peel the garlic, finely dice it and mix it into the mussel meat. Clean, finely dice and add the leek. Add cardamom, thyme, pepper, fleur de sel and soy sauce and mix thoroughly. Then add the sunflower oil, mix and let marinade for 24 hours. Take the mussel meat out of the marinade just before serving and let the marinade drain off.
Frozen sesame sauce
Mix the orange juice, lemon juice, ginger powder, saccharin, sea salt and the freshly ground pepper in a bowl. Thoroughly mix in the sesame oil. Lastly, sprinkle on the xanthan and mix with the hand mixer. Thinly pour the sesame sauce onto a sheet, 2-3mm. Put the sheet into the freezer for at least 2 hours. Cut four circles (5cm diameter) out of the frozen layer an immediately re-freeze. Let the rest de-freeze and keep it cool until you serve it.
Eboro sauce
Mix the freshly squeezed juices, the soy sauce and the honey in a pot. Add the peeled and finely diced ginger and garlic. Bring to the boil and reduce it for 1-2 minutes. Finely cut the coriander leaves and add them. Add the Ponzu sauce, the oyster sauce and the rice vinegar. Add the xanthan and mix. Pour the sauce into a mixing pot and use a hand mixer to mix it. Add the sesame oil and mix well. Let the sauce cool down and keep it cool until serving.
Algae mussel salad
Wash the strawberries, cut them into small pieces and place in a bowl. Peel water melon and cucumber, remove the seeds and cut them into small pieces. Mix the watermelon cubes, the cucumber cubes with the cockle meat. Cut the dried algae sheets into small cubes and fold in. Finely cut and add the sorrel. Marinate the algae mussel salad with balsamic vinegar and some sesame sauce.
To serve
Place a serving ring (5cm diameter) in the middle of 4 deep plates. Pour in some algae mussel salad and top with a frozen sesame sauce circle. Pour the remaining Ebaro sauce around the serving ring, then pull off the ring. Decorate the sesame sauce circles with some Shiso cress, some garden cress and some rock-chives-cress and serve immediately.
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