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Today is wednesday 30 july, it is 20ºC and slightly cloudy in Santiago

12/ False Galician mussel tartar with gelée, cucumber pouch and turnip-top stick

Ingredients

1 raw Galician mussel
Stock from opening mussel
10 g spring onion
10 g chives
1 egg
Coriander, mint, ginger, sesame, olive oil, salt, pepper and rose pepper
1 cucumber
1 apple
50 g flour
50 g sugar
2 dl Alabariño wine
4 g agar-agar
50 g turnip tops

Recipe

FOR THE TARTAR

Place raw mussel with its juice, spring onion, chives, coriander, chopped mint, grated ginger and previously reduced Albariño wine in airtight bag.

FOR THE POUCHES

Cut cucumber into thin slices.
Blanch and make pouches, filling them with apple, cucumber, coriander, chives and mint, seasoning with salt, pepper and oil.

FOR THE GELÉE

Use 1.5 dl of water used for opening mussel, 0.5 dl of water, 50 g of sugar, 4 g of agar-agar.
Heating to boiling point, remove and strain onto plate.
Sprinkle with rose pepper and allow to cool.

FOR ALBARIÑO CARAMEL

Reduce wine with sugar.

FOR STICK

Cook turnip tops.
Mix with egg, flour and mussel powder.
Spread with piping bag and cook at 180o for 5 minutes, sprinkling with sesame.

FOR MUSSEL POWDER

Dehydrate in oven at low temperature and crush in Thermomix.

Presentation

Submerge the airtight bag for a few seconds in hot water, open and strain.
Serve on a plate inside a ring.
Use the same ring to cut a gelée circle and place on top of tartar.
Add pouch with a grilled raw mussel coated with Albariño caramel on top.
Decorate with stick and sprinkle with mussel powder and chives.

Categories: Sea food Ratings: 17
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