TARTAR OF SHRIMP, VICHYSOISSE OF MARINE PLANKTON

INGREDIENTS (serves 4):

Tartar of white shrimp:

200 gr. peeled shrimp (keep the heads)

2 shallots

20 gr. chives

5 gr. fresh ginger, microplaned

3 cl. soya

Salt and pepper

Vichysoisse of plankton :    

40 gr. plankton

20 gr. leek, finely chopped

70 gr. potato, finely chopped

60 gr. butter

40 ml. poultry stock

1 l. water

60 ml. cream

20 gr. Butter

Shrimp crisp:           

Heads of white shrimp

Others :

4 razor clams

Extra virgin olive oil

Plankton

PREPARATION:

Tartar of white shrimp: Finely chop the shrimp forming a paste. Add the other ingredients and chill.

Vichyssoise of plankton: Soften the leek in a pan with the plankton and butter, add the chopped potato, stock and water. Bring to the boil, then simmer for about 40 min. Blend, then pour through a chinois. Add the cream and butter. Season with salt.

Shrimp crisp: Dry the shrimp heads in the oven at 100ºC for 30 min. When dry, fry.

TO SERVE:

Wash the clams and grill lightly.

Form a croquette with the tartar paste. Top with the shrimp crisp. Add a few drops of plankton as well as the clam. Sprinkle with top-quality olive oil and serve with the vichysoisse.