Kandinsky's Lunar Eclipse - Variation of shellfish with fruits and vegetables | Luigi Tramontano

Ingredients for 4 people

• 500 g red shrimp

Procedure

Clean the shrimps by placing them between two layers of baking paper and beating them with a meat pounder to make a thin layer of shrimps. Knock them down and cup them with a 12-cm-diameter round baking cup.

For the green apple jelly disk

• 600 g green apple centrifuge
• 5.5 g agar-agar
• 50 ml lime juice
• 100 g sugar

Procedure

With the apples, make a juice, strain the mixture add the agar-agar, sugar and bring to a boil and finally add the lime juice, remove the foam that forms and pour into the silicone mold and let cool. At the time of serving, unmold the gelatin discs.

For the carrot gel

• 300 g of carrot centrifuge
• 2 g agar agar
• salt to taste

Procedure

With the carrot juice obtained from juicing the carrots, add the agar-agar and bring to a boil, pour the mixture into a small plate and let it stand and cool. When the mixture is firm, blend it with an hand blender so that you get a nice smooth gel.

For the orange gel

• 300 g orange juice
• 2 g agar-agar

Procedure

Same as carrot gel.
 

For the mango gel

• 300 g mango centrifuge
• 2 g agar-agar

Procedure

Same as carrot gel.

For the oyster mayonnaise

• 400 ml peanut seed oil
• 2 egg yolks
• 1 whole egg
• 250 g oysters
• 60 g boiled potatoes
• Lemon juice to taste
• Salt and pepper to taste
• 4 oysters

Procedre

Place the yolks in a high-sided bowl, add a few drops of lemon juice, and begin whisking lightly with an electric beater at medium speed to get the yolks to take on body.
At this point, pour in the oil in several batches, unhurriedly, so as not to risk to ruin it. Add a little bit, wait until it is incorporated, then add more, always dripping; at this stage it is important not to pour the oil in at once, otherwise the mayonnaise may be ruined.
Once you have added about 40-50% of the dose of seed oil, the consistency of your mixture will already be quite thick, so dilute it with the remaining lemon juice, always adding a little at a time. Always adding it slowly and several times, finish pouring in the oil.
Now that the mayonnaise is ready and whipped, add the salt, a pinch of pepper a teaspoon and a half of vinegar and mix again with the whisk for a few seconds always at a medium speed. Finally add the 4 oysters whipped to a sauce-like consistency and incorporate everything.

For the red turnip mayonnaise

• 200 ml seed oil
• 1 egg yolks
• 1 whole egg
• 100 g yogurt
• 50 g of red turnip juice
• salt to taste
• 15 ml lemon juice

Procedure

Same as oysters mayo.
 

For the lobster salad

• 200 g boiled lobster
• 80 g mango brunoise
• 5 g tarragon
• Grate of half a lemon
• Extra virgin olive oil to taste
• Salt to taste

Procedure

Cut the boiled lobster into cubes add the mango brunoise, chopped tarragon, the zest of the half lemon, oil and adjust the whole with salt.

For the liquid mango raviolo

• 200 g of mango puree
• 50 ml of 30% syrup
• 3 g glucose

Procedure

Mix all ingredients with an immersion blender and let stand for 6 hours.

For the algin base

• 0.5 lt water
• 2 g of Algin

Procedure

Mix all ingredients with an immersion blender and let stand for 6 hours.
Take the mango mixture (previous preparation) with a curved spoon and pour into the alginate bath. Stir the spheres for 3 minutes, take them out with a slotted spoon and rinse them in clean water.

For the langoustine capsules

• 250 g fresh langoustine tartare
• 20 ml fish stock
• 10 g of anchovy colatura

Procedure

Cut the langoustines into tartare mix with the remaining ingredients and form capsules in the molds and allow to cool and unmold.

For the metingel base

• 100 ml water
• 3 g metingel

Procedure

Mix all ingredients with an immersion blender and let stand for 6 hours.

For the quinoa

• 100 ml water
• 20 g well rinsed quinoa

Procedure

Cook in boiling water for about 15 minutes after boiling and let cool.

For the quinoa-fried shrimp

• 4 fresh red shrimps
• 100 g of quinoa
• 12 g metingel base
• 250 ml extra virgin olive oil

Procedure

Mix the two ingredients and coat the shelled red shrimps and fry them in hot extra virgin olive oil.

For the anchovy caviar

• 75 g fish stock
• 25 g of anchovy colatura
• 1.5 g agar-agar

Procedure

Mix the ingredients cold so as not to form lumps, bring to a boil, then with a syringe form drops to cool in cold seed oil. Drain and lay on paper towels.

Dish composition

Arrange a shrimp carpaccio on the plate, season it with fior di sale, lay the disc of green apple jelly on top, add the shrimp capsules as pictured the various gels and mayonnaises, lastly add the quinoa fried shrimp and decorate with herbs, edible flowers and dehydrated fruit.

Cover photo by Stefano Mileto