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.