Gastronomixs

Prawns in frozen sea snow

Prawns in frozen sea snow Enlarge

This month's guest chef is Albert Adrià. This Spanish chef is the owner and creative brain of El Barri, a collection of five unique and fascinating restaurants in Barcelona. At the age of just 15, Albert began working at El Bulli*** where his older brother Ferran was already working. He flourished in patisserie, and this is where his passion for desserts originated. He worked in several famous patisseries in Barcelona and Paris to fully learn the trade. Albert has published several books, including 'Los postres de el Bulli' and 'Natura'. In 2015, Albert Adrià was named the world's best pastry chef. He also featured in ‘Chef's Table’ on Netflix.

El Barri consists of five restaurants that jointly hold a total of four Michelin stars. Albert shares three recipes from the restaurant Tickets* with us. This creative tapas restaurant lives up to its name; everything about Tickets radiates showmanship and circus. From the dishes, the staff clothing, and the menus to the fantastic tapas, the concept is perfect at every level!

Created by Albert Adrià, Tickets*, Barcelona, Spain.

Ingredients

500

g

coarse salt

5

g

lapsang souchong, smoked black tea

100

g

sugar

4

 

red prawns, weighing around 20 g each

1

l

seawater

2

g

gelatin

1

 

bergamot orange

Preparation method: marinated prawns
  • In a bowl, mix the salt with the tea and sugar.
  • Clean the prawns by removing the intestinal tract.
  • Using scissors, cut the feelers and legs off the prawns.
  • Rub the marinade into the prawns.
  • Marinate them for 2 hours and 45 minutes.
  • Rinse the prawns in water and dry with kitchen paper.
  • Store in the refrigerator until further use.
Preparation method: sea snow
  • Soak the gelatin in cold water.
  • Pour the seawater into a saucepan and bring to the boil.
  • Once boiling, add the bloomed gelatin and dissolve off the heat.
  • Pour into a few Pacojet cups and freeze.
Finishing and presentation
  • Crush the frozen seawater in the Pacojet to form a fine powder, the ‘sea snow’.
  • Cover the bottom of the dish with this snow.
  • Peel the prawns, leaving the heads and tails on.
  • Then arrange each one on the dish and grate a little bergamot orange zest on top.

Previous page