ingredients
- Romanesco cabbage
- Cauliflower
- Purple cauliflower
- Brussels sprouts
- Broccoletti
- Marentia Seawater
preparation
Cook the vegetables until al dente in a 50/50 ratio of fresh water and seawater. Submerge the vegetables in an ice bath to set the colours and textures.
ingredients
- Scotland Porcupine Scampi
preparation
For rapid cooking, poach the Porcupine Scampi in a boiling court-bouillon at 68° C for 2 minutes.
ingredients
- Marentia Seawater
- Cream of Nero di Voghiera fermented garlic
- Sosa Xanthan gum
- Cold Sosa Gelcrem
preparation
Homogenise the Nero di Voghiera garlic in a blender by adding vegetable broth, salted butter and extra-virgin olive oil. Adjust the salt with Marentia seawater. Add structure with Lecite, Xantana and Sosa Gelcrem Freddo.
details
The mixture can be frozen. Shelf-life at -18° C is 12 months. Once thawed, the product should be kept at +2 to +4° C and consumed within 7 days.
Assembly and finishing
Warm the scampi and vegetables, season with extra-virgin olive oil and Halen Môn fleur de sel. Use a brush to spread the black garlic cream then arrange the scampi and vegetables as desired.