Norwegian lobster with amaranth and red chard
Amaranth seeds are pseudograin crops with impressive nutritional value, which is practically unknown in our gastronomy. When accompanied by crabs, the appearance of the grains is reminiscent of a roe deer. It is bought in herbalists and health food stores.
Chef: Andoni Aduris
An inevitable reference in modern haute cuisine, he sees his work as a way of expressing feelings. In his kitchen, technical and intellectual, everything has a specific justification. Since 1998 he has been managing the Mugaritz restaurant.
- 1 kg of sardines
- 1250 liters of water
- 200 g amaranth
- 30 g of Idiazabal cheese
- Fleshy, 4 stylized leaves of Rumex Sanguineus
- 100 ml extra virgin olive oil
- 24 cancers of 50 g each
- 50 ml extra virgin olive oil Arbequina
For sardine consomme.
- Clean the sardines: remove the scales, fins, inside and eyes. Preheat the oven to 200 ° C.
- Spread the sardines open in the shape of a butterfly, skin side up, on a tray covered with parchment paper.
- Remove the sardines when they are bowed and the meat of the fillet shows a nice toasted hue.
- In a tall, not very wide casserole, place the sardines in a closed fan shape, layer by layer.
- Cover with water and boil very carefully so as not to cloud the consomme. Reduce for 3-4 hours until you get 0.75 liters of this sardine extract. Season with salt and reserve.
- Put the amaranth in a bowl of water.
- Rotate using a rod that generates a whirlpool in the center of the bowl. In this way, it is possible to separate the small stones from the amaranth grains by means of a suspension, since the former, which have a greater weight, remain at the bottom, and the rest between the floats in the water.
- Collect the seeds with a strainer without fully introducing them into the water while stirring the water vigorously.
- Bring the sardines from the sardines to a very soft boil, keeping them a little cold. Add the amaranth and cook without boiling for 15 minutes until the texture becomes a grain of pasta al dente.
- Remove from the heat, strain and wash the cooked amaranth with cold sardine consomme.
- Drain the excess consommé and store in the refrigerator.
For the scampi.
- Peel the scampi.
- Divide each shrimp into three parts. Head, bracket and body. Only the body is used.
- Remove the intestines without tearing the pieces.
- Pierce the scampi with a toothpick so that they do not twist when you mark them in the pan.
- Once marked, remove the toothpick very carefully and turn it carefully.
About the leaves.
- Cut the leaves of sour blood with a 4 cm stem.
- Clean in plenty of water with vegetable disinfectant. Drain and rinse. Reserve the leaves in closed containers between absorbent papers.
- Heat the amaranth in a saucepan along with a few drops of sardine consomme, very little.
- The appearance of the whole should be loose grains.
- Add the grated cheese, stir and coat with olive oil.
- Place the amaranth on the grill to create a small crust.
- Tear and mix this toasted part to give the whole a semi-crunchy texture and baked perfume.
- The brown tails of crabs soaked in olive oil.
- In each flat plate, distribute half of the amaranth in small piles, on top of it the stewed and lightly salted crabs with flair de sel flakes. Cover with the rest of the amaranth. Finish with the leaves.
- Season with extra virgin olive oil and some of the shrimp juice left in the pan.
Thanks for reading.
David from 55000 Recipes