search
Loading
|  home | feedback | help          
StarChefs
 
 
The Legacy Mixer, the 3000 Slicer, and the Hobart Combi Oven
Hobart Recipes
Hobart Videos
Home
The Hobart Legacy Mixer
The Hobart 3000 Slicer
The Hobart Combi-Oven
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
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 as needed
Red algae as needed

To Assemble and Serve:
1 small bulb fennel, thinly shaved
1 small artichoke, choke removed and thinly shaved
1 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 oven to 75°C/167°F. Separately grind shrimp, scallops, and octopus, reserving each ground seafood in a separate bowl, and cleaning grinder between each grinding. Divide cuttlefish in half; grind one half and reserve; grind remaining half with black ink and reserve. Brown 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 sheets on sheet trays and bake for about 1 hour, until crispy. Cool sheets in refrigerator.

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

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

 

 

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy