Subj : barnacles
To   : DAVE DRUM
From : JIM WELLER
Date : Wed Aug 03 2022 21:02:00

-=> Quoting Dave Drum to Jim Weller <=-

 DD> Have you ever tried barnacles?

Nope. I haven't been near a coast since I learned they they were
good to eat. Apparently they're a popular tapa in Spanish bars.

Here's an elaborate,almost outlandish, dish which incorporates
barnacles along with other seafoods, from a super-cheffy alumni of
Ferran Adria's El Bulli restaurant/food lab. (I'm never going to
make this!)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Warm Lobster Soup With Coastal Fish And Mollusks
 Categories: Spanish, Lobster, Clams, Shrimp, Mussels
      Yield: 1 Serving
 
           SEAFOOD PLATTER:
     60 g  Lobster meat
     20 g  Clams
     10 g  Cockles
     50 g  Fresh king prawns
     10 g  Goose barnacles
     25 g  Mussels
     30 g  Sea bass
     50 g  Scorpion fish
           SOUP:
      1    Lobster head
    100 g  Frozen king prawns
      1    Red onion
      3    Cloves garlic
      1 tb Paprika
    200 ml Pernod
           SAFFRON AGAR:
     50 ml Water
      1    Thin slice of garlic
      3    Saffron threads
    1/3    Agar-agar per litre
           KING PRAWN AGAR:
      1    King prawn head
     50 ml Water
    1/3    Agar-agar per litre
           PICADA SAUCE:
     10 g  Hazelnuts, fried
     10 g  Almonds, fried
     10    Pieces bread, fried
     20    Parsley leaves, fried
    100 ml Olive oil
           CRISPS:
      2    Cloves garlic
      1    Piece sliced white bread
      1    Ripe tomato
      8    Parsley leaves
 
  For Seafood Platter: Blanch the mollusks, rinse and reserve in a
  cool place. Clean the fish and cut into portions. Cut the lobster
  into medallions. Just before serving, sear them on the griddle and
  finish off in the oven or in a salamander.
  
  For Soup: Chop the onions and soften them slowly. Add the paprika
  and Pernod and reduce. Add the lobster head and reduce to half the
  volume, and then strain.
  
  For Saffron Agar: Saute the garlic and place it with the lightly
  toasted saffron in the water, bring to a boil and crush. Allow to
  cool and strain. Pour into a sauce bottle and keep cool. Add the
  agar-agar, bring to a boil and allow to set. Mash in a Thermomix
  and strain.
  
  For King Prawn Agar:Eggplant Casserole a la Justin Saute the prawn heads, add the water and cook
  for 20 minutes. Crush and strain. Add the agar-agar, bring to a
  boil and allow to set. Mash in the Thermomix, strain and transfer
  to a sauce bottle.
  
  For Picada: Mash all the ingredients in a Thermomix along with the
  olive oil.
  
  For Crisps: Fry the sliced garlic in a little olive oil, adding it
  while the oil is still cold. Fry the parsley leaves. Cut the bread
  into small squares and fry. Slice the tomato finely, taking care
  to keep whole pieces and dry in a food dehydrator.
  
  To Assemble and Serve: Sear all the mollusks on one side of the
  griddle and seal the skin of the pieces of fish. Place them around
  the plate, and alternate drops of the saffron emulsion and the
  king prawn emulsion. Finish off by adding the picada and parsley
  crisps, garlic crisps, and mini pieces of toast.
  
  Sergi Arola, La Broche, Hotel Miguel Angel, Madrid
  
  From: Starchefs
 
MMMMM
 


Cheers

Jim


.... Tomato molasses is just fancypants chef ketchup.

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