Langoustines, sea urchins, yuzu, horseradish, licorice rice chips | Chef Matteo Metullio

Recipe for 8 people

For the yuzu gel

• 100 ml of pure yuzu juice
• 1 g of agar agar
• 1 g of gelatin

Procedure

Reduce the yuzu with 1 gram of agar agar, add the gelatin and allow to cool. Once thickened, whisk.
 

For the sea urchin mayonnaise

• 25 g sea urchins
• 50 g extra virgin olive oil

Procedure

Whisk the sea urchins, pouring in the oil in a thin stream. Until desired consistency
 

For the horseradish cream

• 200 g cream
• 50 g horseradish
• Salt to taste

Procedure

Boil cream with infused horseradish. Blend, strain. Adjust for salt.
 

For the rice chips

• 150 g water
• 30 g rice
• Licorice to taste
• Seed oil

Procedure

Strain rice in water and whisk with food mixer. Spread on silicone sheet and dry for about 8 hours. Fry chips, 220° oil. Add licorice powder.
 

For the raw langoustine tartare

• 24 pcs raw langoustines
• One lime
• Extra virgin olive oil
• Salt to taste
• Pepper to taste

Procedure

Dice the previously cleaned langoustines. Season with salt, pepper, oil and lime.
 

Dish composition

Arrange the langoustines, dot the gels and creams finally the rice chips.