2kg red mullet
5kg lobster heads
2kg ripe tomato
30g red wine vinegar
50g olive oil
2 bio lemons
3 red onions
200gred wine vinegar
100gwater orange blossom
10 leaves gelatin
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.
Cook lemon juice with sugar.Peel lemons, blanch them 3 times, cut julienne, candy in lemon syrup.
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