Lele Usai's recipe: Giardino iodato
Ingredients for 4 people:
For the iodized jelly
Ingredients
- 500 ml water
- star anise to taste
- fennel seeds to taste
- black pepper to taste
- 20 g mint
- 20 g basil
- 20 g fennel
- 200 g glasswort
- 3 g agar agar
- 1.5 of isinglass sheets
Procedure
For the iodized jelly, heat the water to 90°C with the spices and let steep for 30 minutes. Strain, add the agar agar and bring to a boil.
Therefore, add the already soaked isinglass. Allow to dissolve and whisk in the already blanched herbs. Season with salt and cool immediately. Melt slightly with a whisk before using.
For the plug fish
Ingredients
- 300 g of tracina or mullet or sea bream or corkfish
- 100 g coarse salt
- 50 g sugar
- 300 ml white vinegar
- 300 ml water
Procedure
Fillet and flatten the fish. Marinate the filets in salt and sugar for at least 20 minutes. Rinse from salt and marinate in water and vinegar for another 20 minutes. Dry.
For the duckweed sauce
Ingredients
- 50 g of duckweed
- Water to taste.
Procedure
Blend the seaweed finely with water and sieve.
For the Mediterranean oil
Ingredients
- 100 ml extra-virgin olive oil
- 20 g spring onion
- 10 g basil
- 10 g wild fennel
- 10 g mint
Procedure
Bring the oil with the herbs and spring onion to 100 g. Blend, sieve and cool immediately.
Other ingredients:
- 4 red shrimp to serve raw
- 4 pink shrimp to be served raw
- 2 oysters
- 4 sea cucumbers to be served raw
- 30 g julienne cuttlefish
- 16 lupine clams to be served raw
- 50 g celery brunoise already bleached
- 50 g cooked black quinoa
- 30 g mixed dried seaweed rehydrated and seasoned with champagne vinegar
- dill
- oregano
- mint
- basil
- 4 flowers of crete oregano
- 4 flowers dashi buttons
- 4 clover sorrel leaves
- 4 tops of sea fennel grass
- 4 tops of purslane
- 4 glasswort tops
- 4 tops of wild fennel
- 4 leaves of glacial mint
- 4 tops of santonina
- 4 tops of pimpinella
Dish composition
Proceed by precisely impacting all ingredients in a bowl as shown in the photo.
