For the black sauce
100 gr artichoke juice
100 gr anchovy juice
4 gr mint leaves
2 gr rosemary leaves
2 gr tarragon leaves

Black sauce

8 gr liquidised tomato reduced to one tenth
120 gr soup
30 gr sea urchins
1 gr piquant oil
7.5 gr squid ink
0.4 gr xanthan

For the shallots:
aw mushroom juice

150 gr mushrooms
1 gr salt

For the scallions with herbs:

4 scallions
1 gr mint
0.5 gr tarragon
0.5 gr rosemary
10 gr raw mushroom juice


Wafer-thin slices of Iberico ham fat

: Place all the ingredients in a gastrovac. Bring to 55ºC, then cook for 15 minutes. Strain, add salt as needed and chill.
Black sauce:
Place all the ingredients in a tall beaker and blend with an immersion blender for 1 minute. Strain, add salt as needed and chill.
Raw mushroom juice:
Brush off any earth from the mushrooms. Blend in a kitchen robot at a medium setting. Transfer to a bowl, add salt and mix well. Place kitchen film over the surface. Chill for 12 hours. Push through a cloth filter and retain the juice.
Roast shallots with herbs
: Place the ingredients in a vacuum pack and apply 100% vacuum. Cook sous-vide for 50 minutes. Leave to cool at room temperature, then remove the first layer of the shallots.

Heat the shallots in a steam oven at 100ºC for 5 minutes. Remove, and cover with a thin layer of Iberico ham fat. Brush lightly with black sauce. Smoke the shallots wrapped in fat over hot coals. Serve the black sauce on the base of the plate, and top with the hot shallot.