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Chef Carlo Cracco of Carlo Cracco – Milan, Italy
Chef Carlo Cracco
Carlo Cracco
Via Victor Hugo
4 20123 Milano, Italy
+39 02 876774
www.ristorantecracco.it
+ Click images to enlarge
Seafood Sheets with Vegetables

Seafood Sheets with Vegetables
Chef Carlo Cracco of Carlo Cracco – Milan, Italy
Adapted by StarChefs.com
Yield: 4 Servings

 

INGREDIENTS
Seafood Sheets:
500 grams cooked and peeled red shrimp
500 grams cooked scallops
500 grams cooked octopus
1 kilo cooked cuttlefish
100 grams black cuttlefish ink 
500 grams scallop roe
Olive oil

Crystallized Sea Beans:
12 sea bean sprigs
1 egg white, beaten
Salt
Sugar Red algae

To Assemble and Serve:
1 small bulb fennel, thinly shaved
1 small artichoke, choke removed and thinly shaved
1 branch celery, thinly shaved
40 grams neutral oil and freshly squeezed lemon juice
16 taggiasca olives
4 confit tomatoes
16 glacialis leaves
8 clams (cooked)
8 mussels (cooked)
4 oysters (cooked)
4 razor clams (cooked)
8 sea urchin roe
Salt

METHOD
For the Seafood Sheets:
Preheat the oven to 75°C/167°F. Separately grind the shrimp, scallops, and octopus, reserving each ground seafood in a separate bowl, and cleaning grinder between each grinding. Divide the cuttlefish in half; grind one half and reserve; grind remaining half with black ink and reserve. Brown the roe in olive oil, cooking for 3 minutes. Transfer to a blender and puree until homogeneous, and reserve. Incorporate drops of olive oil into each ground seafood to moisten. With an offset spatula or rolling pin, thinly and evenly spread each mixture between 2 sheets of parchment paper (you will have 6 different seafood sheets in all). Place the sheets on sheet trays and bake for about 1 hour, until crispy. Cool the sheets in refrigerator.

For the Crystallized Sea Beans:
Dip the sea beans in egg and drain on a rack. When dried, but still tacky, sprinkle the beans with a mixture of salt, sugar, and algae; dry at room temperature for about 1 hour.

To Assemble and Serve:
Dress the fennel, artichoke and celery with oil and lemon; toss in the olives, tomatoes and glacialis. Cut the seafood sheets into various forms (a square, rectangle, diamond, circle, etc.). Remove the various bivalves and roe from their shells and arrange on plates with shaved vegetables, seafood sheets and crystallized sea beans; sprinkle with salt. Serve immediately.



 

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