SPRING (FIGURATIVE EXPRESSIONISM 2008)

INGREDIENTS:

American sauce with prawns:

25 ml. extra virgin Frantoio olive oil

50 gr. wild garlic, peeled

½ fresh cayenne pepper

300 gr. onions

150 gr. carrots

200 gr. leeks, white part only

300 gr. prawn heads and shells

1 gr. sweet-sour Jarandilla de la Vera pimentón

120 gr. very ripe plum tomatoes

150 gr. fried tomatoes

15 gr. brandy

2 l shellfish stock

1 l water

Royale of prawns:

1 sheet gelatine, soaked

250 ml. American sauce with prawns

3 large egg yolks

Prawn essence:

20 prawn heads and shells

5gr. mild olive oil

Salt

Mineral water

Confit of prawns:

500 gr. fresh Denia prawn flesh

Olive oil 0.4º

Rind of 2 ripe lemons

6 gr. garlic cloves

2 black peppercorns

Bean and parsley crisp:

1 Kg. green beans

100 gr. Parsley

Others:

Grapefruit threads (obtained using nitrogen)

Arbequina olive oil

Himalaya salt

Kumquat rind, in julienne strips in syrup

Raw beetroot, in 5 x 5 mm dice

Powdered yuzu

Hibiscus buds, in syrup

Mint leaves

Green shiso leaves

PREPARATION:

American sauce with prawns: Sauté all the vegetables except the tomato. When brown, add the prawn heads and shells, and brown. Add the pimentón, fresh tomato, fried tomato and evaporate. Add the brandy and flambé, then add the boiling stock and water. Simmer for 40 min. then leave to stand for 1 hour off the heat. Crush, strain through a fine strainer and a cloth filter.

Royale of prawns: Soften the gelatine in the hot American sauce, add the egg yolks and blend. Leave to stand for a few minutes, then pour into a small metal container 2 cm high. Cover with film and bake in a steam oven at 115ºC (239ºF) for 35 min.. Remove, lift off the film and chill.

Prawn essence: Brush the heads with oil, season with salt and sear in a frying-pan. Add a splash of water and remove. Crush and make an emulsion with oil.

Confit of prawns: Heat the oil with the lemon rind, garlic and pepper to reach 80ºC (176ºF) and leave to stand. Clean the prawns and season with salt. Strain the oil at 55ºC (151ºF) and pour onto the prawns. Keep cold. Serve the prawns at 20ºC (68ºF).

Bean and parsley crisp: Cut the beans into pieces and cook in plenty of water until soft. Add the parsley and cook for a further 2 min. Strain and refresh in iced water. Drain and leave to stand on absorbent paper. Crush in the robot at maximum speed to obtain a dry puré, strain and leave to cool. For every 300 gr. puré, add 90 gr. powdered sugar, 50 gr. isomalt, 10 gr. glucose and 5 gr. salt. Crush in the thermal robot at 80ºC for 5 min.

Beetroot crisp: Proceed as above but without adding parsley.

Carrot crisp: Proceed as above but without adding parsley.

TO SERVE:

After making the purées, take a broad spatula and spread onto silpats using leaf moulds. Dry at 60ºC (140ºF) for 36 h., then shape using a confectionery lamp. Leave in the drying machine until served. First plate a spoonful of grapefruit threads with oil and a little salt, then add three portions of royale of prawns, 8 beetroot dice, the kumquat julienne, three prawns, a petal of hibiscus bud in syrup and finish with flowers, first large, fleshy ones then smaller ones. Top with mint and shiso and a few flakes of salt. At the last minute, add the leaf-shaped crisps.