Ingredients
2kg red mullet
5kg lobster heads
1kg shallots
3 carrots
300gwhite wine
100gcognac
Ice
2kg ripe tomato
Salt
20g sugar
Olive oil
Chilies
30g red wine vinegar
50g olive oil
Candiedlemon peel
2 bio lemons
50gsugar
200glemon juice
Candiedred onion
3 red onions
200gred wine vinegar
100gwater
100gwater orange blossom
100gsugar
20gbeetroot powder
Potato
4 potatoes
30gbutter
50gcream
10 leaves gelatin
Method
Red mullet
Clean red mullet. Carcasses for stock. Save fillets.Lobster carcass bisque: Caramelise shallots and carrots, add open heads, deglaze with white wine and cognac, add ice and the red mullet stock. Cook a few hours.Candy tomatoes with sugar and salt. Blend it with lobster bisque, sugar, wine vinegar, 1 teaspoon chilies. Emulsify with olive oil.
Candy red onion
Cook water, vinegar, sugar, orange blossom. Water, powder, cool down and vacuum seal red onion leaves in the liquid.
Candiedlemon peel
Cook lemon juice with sugar.Peel lemons, blanch them 3 times, cut julienne, candy in lemon syrup.
Potato
Cook potato with abundant water, blend it with cooking water, butter and cream, add soaked gelatin, fill the silicone round formats, freeze. Coat with bread crumbs and fry 4 minutes at 175 degrees.
Serve with purslane and tomato chips.
Ana will be appearing at Northcote’s Obession 17 event during 20th January-5th February.Find out more about Anaand Obsession 17 atNorthcote here |www.northcote.com