Gamba Sobre Arena de Playa y Algas: Charcoal King Prawn with Nori Meringues, Shrimp "Sand," and Squid Ink “Rocks”

Adapted by StarChefs.com
January 2011
Yield: 4 to 10 Servings

INGREDIENTS:

Seafood Velouté
135 grams reduced seafood stock
160 grams cream
6 egg yolks
Nori Meringues
200 grams egg whites
100 grams PreGel Magic Sugar (Isomalt)
4 powdered nori sheets
Squid Ink "Rocks"
30 grams squid ink
420 grams egg whites
100 grams egg yolks
50 grams PreGel Magic Sugar (Isomalt)
sugar
360 grams sifted flour
6 grams salt
Shrimp "Sand"
80 grams maltodextrin
3 grams salt
150 grams shrimp oil
Shrimp Concentrate
2 liters shrimp stock
To Assemble and Serve
Samphire
Red and green algae
Wood fire-grilled shrimp

METHOD:

For the Seafood Velouté:

Preheat the oven to 160ºC. Heat the seafood stock reduction with the cream. Beat the egg yolks, and then temper them into the hot liquid mixture, stirring constantly. Strain through a chinois into a mold. Cover the mold with aluminum foil and set it in a bain-marie. Bake the mold in the bain-marie in the oven for 25 minutes. It is important that the aluminum foil not touch the surface of the velouté, so that it doesn’t burn. Remove the velouté from the oven and remove the aluminum foil quickly.

For the Nori Meringues:

Combine the egg whites and the isomalt over a bain-marie, and heat the mixture to 63ºC. Remove from the heat while continuing to stir so that the mixture doesn’t set. Pour the mixture into a standing mixer and process on high speed. As the meringue cools, add the nori a little at a time. Once the meringue base is cool, put the mixture into a pastry bag, and pipe the meringue base into algae-like shapes on a silicone baking mat. Dehydrate the meringues overnight.

For the Squid Ink “Rocks”:

Preheat the oven to 160ºC. Combine the squid ink and 20 grams of the egg whites and set them aside. Put the egg yolks and the isomalt into the bowl of a standing mixer with a whisk attachment. Whip the mixture until fluffy. Add the squid ink mixture and incorporate well.

Whisk the remaining egg whites and sugar until you have a shiny, firm meringue. Add the meringue to the squid ink mixture with the paddle of the mixer, working delicately to avoid losing air from the mixture. Finish by adding the flour and salt. When everything is incorporated, put the mixture in a mold and bake for 25 minutes. Remove the cake from the oven, allow it to cool, and then crumble it by hand. Dry the crumbles in the oven to so they form “rocks.”

For the Shrimp “Sand”:

Combine the maltodextrin and salt. Add the oil a little at a time to the mixture, stirring until the ingredients are well mixed. Reserve the “sand” in a sealed plastic container.

For the Shrimp Concentrate:

Reduce the shrimp stock to 500 grams and put into a rotoval until it reaches a dense texture.

To Assemble and Serve:

On a rectangular plate, sprinkle a line of shrimp sand. Plate the samphire, algaes, Squid Ink “Rocks” and Nori Meringues. Drizzle a fine line of Shrimp Concentrate to the right, and then drizzle a drop of hot Seafood Velouté to the left. Top with a shrimp.