VELVET OF CHICKPEAS, SEA URCHINS, EGG YOLKS AND SEAWEED

INGREDIENTS

Velvet:                                  
300 g chickpeas
15 g Iberico ham
3 l. concentrated cod stock
30 g green celery
2 g fresh mint
10 g shallots    
Crushed cumin
Sechouan pepper
15 cl extra virgin olive oil
Smoked salt
Seaweed:                              
100 g Galician potatoes
30 g single cream
25 g extra virgin olive oil
60 g concentrated cod stock
10 g dry seaweed
Table salt
Egg yolks:                            
3 pullet eggs
Extra virgin olive oil
Maldon salt
Sea urchin and others:         
24 sea urchin roes
Mustard leaves
Fresh chervil
Chickpea shoots
Black sesame
10 g brown butter

PREPARATION

Velvet:
Soak the chickpeas overnight.
Bring the cod stock to the boil with the green celery, mint, shallots and ham (grated). Add the chickpeas and cook until soft. Blend while hot with some of the cooking water to obtain a thin but dense purée. Beat the oil with the cumin and pepper to form an emulsion. Set some aside to decorate the dish. Rectify the seasoning and keep warm in a bain marie.
Seaweed:
Cook the potato. When soft, blend in the robot at 100ºC with all the other ingredients to obtain a very thin cream. Check the seasoning and place in a half-liter siphon with one gas cartridge. Keep warm in a bain-marie.
Egg yolks:
Cook the eggs at 63ºC for approximately one hour. Separate the yolk from the white and keep warm. Heat oil and fry the egg white.
Sea urchins and others:
Carefully separate the sea urchin roes from the shell and add a few drops of olive oil. Dress the herb salad with brown butter.

TO SERVE

Start out with a base of chickpea velvet, add the fried egg white and top with the yolk.
Fill a bowl with seaweed foam, take out a spoonful and carefully cover the egg yolk with the foam. Arrange a small bouquet of salad and surround with 8 sea urchin roes.
Sprinkle with sesame and a few drops of cumin-flavored oil.