Recipe by Massimiliano Alajmo: Appearance
Ingredients for 4 servings
For the “cold cooked” Snapper
- 100 gr. of natural mineral water
- 1.8 gr. of salt
- 100 gr. of raw snapper flesh
For the “cold cooked” Snapper and Squid
- 100 gr. of natural mineral water
- 1.8 gr. of salt
- 30 gr. raw squid in 0.4-cm-thick rounds
- 70 gr. raw snapper in 1.5-cm cubes
For the snapper and squid cream
- 20 gr. of “cold cooked" snapper and squid
- 20 gr. “cold cooked" snapper brine
- 4 gr. of lemon juice
- 1 gr. of desalinated and chopped Dulse seaweed
- 5 gr. of mild extra virgin olive oil
For the Brine Foam
- 40 g brine from cold "cooked" snapper and squid
For the Spaghettini
- 60 gr. of spaghettini
- 5 gr. of brine from “cold cooked" snapper
- 5 gr. mild extra-virgin olive oil
- 1 pinch of salt
- 1 gr. finely chopped chives
- 1 gr. chopped fresh red onion
- 5 gr. cold "cooked" squid chopped
- 2 gr. dulse seaweed desalted and chopped
- 1 gr. soy sauce
- 2 gr. caviar
- 2 finely chopped oyster leaves
Other ingredients to finish
- 8 well-washed concave half-shells of oysters
- 50 gr. of snapper and squid cream
- 100 gr. of “cold cooked" snapper
- 16 gr. of brine foam
- 12 gr. of caviar
- 1 gr. finely chopped chives
Method
For the “cold cooked” Snapper
Prepare the brine by dissolving the salt in the water. Cut the snapper into 0.5-cm-thick slices and place in a vacuum bag with the brine.
Seal and "cold cook" in the refrigerator at 4°C for 24 hours. Drain and store the brine.
For the “cold cooked” Snapper and Squid
Prepare the brine by dissolving the salt in the water. Place the squid and snapper in a vacuum bag with the brine.
Seal and "cook" cold in the refrigerator at 4°C for 24 hours. Drain and store the brine.
For the snapper and squid cream
Blend the snapper and squid with the brine, lemon juice and seaweed.
Emulsify by adding the oil in a trickle.
For the Brine Foam
Blend the brine with an immersion blender at 4°C (39°F), incorporating as much air as possible. Recover the foam that forms on the surface.
For the Spaghettini
Boil the noodles al dente, cool them under cold water and dry them with a sheet of paper towels.
Salt them and season them in a glass bowl with the remaining ingredients.
Dish Composition
For each of the 4 servings, divide the spaghetti into 2 half oyster shells, top with the cream of snapper and squid and the cold "cooked" snapper.
Finish with foam, caviar, sprinkle with chives and a teaspoon of snapper brine.
Serve over crushed ice to taste straight from the shell, like real oysters.
The photo of the plate is by Sergio Coimbra
The photo of Massimiliano Alajmo is by Sophie Delauw
