CARTRIDGE OF SHRIMPS WITH MANZANILLA FOAM

INGREDIENTS

For the cartridge:
250 gr. chickpea flour  
750 gr. wheat flour  
40 gr. parsley
50 gr. scallion
1 l. clarified sea lettuce stock
0.20 gr. salt 
For the filling:
1 kg. shrimps    
150 gr. toasted chickpeas
60 gr. scallion
For the foam: 
1 l. Manzanilla           
1 l. shrimp stock        
0.1  kg. soy lecithin    

PREPARATION

Cartridge: 
Make the dough, form into tortilla shapes and fry gently. When cooked, wrap round a metal cartridge. Freeze and tie with a thread.
Filling: 
Cut the scallion into dice, chop the parsley very finely and grind the chickpeas.
Foam: 
Reduce the Manzanilla by half and add the shrimp stock. When cold, add the soy lecithin and beat in the robot to form a manzanilla foam.

TO SERVE

Fry the cartridges just before serving. Remove the threads.
Blanch the shrimps in water for 10 sec. Mix with the chopped scallion and parsley.
Decorate the plate with a strip of ground chickpeas, and add the cartridge stuffed with the shrimp filling. Finish with Manzanilla foam.