FISH SNOUT IN BUTTER WITH MARINE BREADCRUMBS AND CREAM OF SMOKED HERRING ROE

INGREDIENTS
Snout of greater amberjack:
100 gr snout
30 gr Iberico pork lard
1 bay leaf
Salt
Pepper
Cream of smoked herring roe:
Smoked herring roe
Algae with ponzu sauce:
Algae: sea lettuce, red ogonori
30 gr rice vinegar
60 gr mirin
80 gr lime juice
40 gr yuzu juice
120 gr soy sauce
Crisp nori seaweed:
Nori seaweed
Sesame oil
Red prawn stock:
1 litre fish stock
200 gr red prawn heads and shells
60 gr leek
30 gr celery
30 gr fennel bulb
20 gr carrot
60 gr spring onion
50 gr kombu seaweed
10 gr brandy
20 gr oloroso sherry
50 gr tomato concentrate
Marine breadcrumbs:
Crusty loaf, stale
Red prawn stock
Extra virgin olive oil
1 clove garlic, unpeeled
PREPARATION
Snout of greater amberjack: Place the snout with the other ingredients in a vacuum pack and cook sous-vide at 65ºC for 12 minutes.
Cream of smoked herring roe: Blend the roe, strain and set aside.
Algae with ponzu sauce: Mix the liquids and leave to stand for 12 hours. Then use the resulting sauce to dress the algae.
Crisp nori algae: Stick two sheets of nori together by brushing with oil. Bake at 180ºC for 2 minutes on each side and set aside.
Red prawn stock: Fry the very finely-sliced vegetables until lightly browned, then add the prawn trimmings. Fry again, then flambé with the brandy and oloroso sherry until all the alcohol has evaporated. Cover with the fish stock and kombu and cook. When finished, strain the stock, but do not blend.
Marine breadcrumbs: Soak the bread (without the crusts) in the red prawn stock. Fry the garlic in the oil. When lightly browned, add the soaked bread and cook as if making traditional breadcrumbs in the Spanish style (migas). Serve the breadcrumbs freshly cooked.
TO SERVE
See photo.