MADRID FUSIÓN 2004
January 13 - 15, 2004

Warm Salad of Vegetable Marrow with Lobster, Cream of Lettuce and Iodized Sauce
Chef Martín Berasategui of Restaurant Martín Berasategui – Lasarte Orio, Spain
Adapted by StarChefs

Yield: 4 servings

Ingredients:

• 1 lobster, weighing 1,150 grams, cooked, peeled and cut into 12 thick medallions
  
  
Tomato Infusion
• 3 kilograms ripe plum tomatoes
• 30 grams table salt
• 40 grams sugar
  
  
Asparagus
• 6 tips of green asparagus
• salt
• olive oil
  
  
Marrow of Cauliflower and Broccoli
• 1-2 stems of cauliflower, carefully peeled
• 1-2 stems of broccoli, carefully peeled
  
  
Tomato Hearts
• 12 medium sized plum tomatoes
  
  
Sautéed Broad Beans
• 280 grams small broad beans
• 100 grams spring onion
• virgin olive oil
• salt to taste
  
  
Cream of Lettuce
• 200 grams fresh iceberg lettuce
• 200 grams lobster stock
• 150 grams spring onion
• 15 grams butter
  
  
Iodized Sauce
• 2 shallots
• 200 grams dry white wine
• 250 grams double cream
• 100 grams juice of mussel
• 3 cloves garlic
• 1 sprig thyme
• 100 gram cockles
• 60 grams clams
• 6 chopped oysters
• 6 snails
  
  
Garnish
• 12 fresh almonds, peeled
• ½ avocado, peeled
• ½ spring onion, very finely sliced

Method:

For Tomato Infusion:
Wash the tomatoes, remove the stems and cut into 6 pieces. Add the salt and sugar and knead by hand until the mixture turns to liquid (about 5 minutes). Strain through a cloth and a strainer with a weight on top for 12 hours. Take 2 grams agar -agar for each liter of infusion. Heat 10% and add the agar- agar. Boil then mix with the rest. Spread 30 grams over each plate and leave to set.

For Sautéed Asparagus:
Cut the asparagus into 4 pieces and fry lightly, turning them over only once.

For Marrow of Cauliflower and Broccoli:
Square off the stems and then finely slice by machine. Place in an ice bath. Dress with a vinaigrette consisting of olive oil, cider vinegar and salt.

For Tomato Hearts:
Cut off the bases and top of each tomato. Remove the flesh and seeds without touching the hearts. Set aside 12 hearts.

For Sautéed Broad Beans:
Finely chop the spring onion and sauté gently. Add the beans, turning a few times. Drain the oil.

For Cream of Lettuce:
Slice the spring onion into julienne strips and fry in butter. Pour over the stock and boil for 15 minutes. Mix in the lettuce then blend, strain and cool.

For Iodized Sauce:
Sauté the shallot and garlic. Deglaze with the wine and mussel juice and reduce to half. Add the cream and cook for 10 minutes. Add the seafood and shake the pan. Strain and set aside.

To cook the snails:
Wash well in salted water for 30 minutes. Drain.

Garnish:
Cut the avocado into quarters and slice off three curls using a vegetable peeler. Dress with salt and olive oil to serve. Thinly slice the spring onion and place in iced water. Drain and place 2 slices on each plate.

To serve:
Briefly place the plate wit the gelatinized tomato juice in the oven. Then top with the lobster medallions, tomato hearts and a little cream of lettuce. Sprinkle the asparagus and almonds over the cream of lettuce. Place the marrows in the center, surrounded by the beans, iodized sauce, avocado and spring onion.