Spot Prawn Escabeche, mojama dust, saffron tomato water & chive oil

Manzanillaとペア

The obvious pairing for prawn escabeche is Manzanilla for its brightness and salinity, however Chef's unique interpretation of this dish employs many savory elements including saffron, tomato, chive and cured "mojama" tuna, which all scream "young Amontillado!" In order to truly open up those flavors, an older, slightly oxidized Manzanilla Pasada maintains the freshness and salinity while bringing more savory oxidative flavors into the picture.

材料

指示

Spot Prawn Escabeche, mojama dust, saffron tomato water & chive oil

Clean the spot prawn of it’s shell, leaving the head on.
Make a traditional escabeche liquid (celery, onion, carrot, corriander, olive oil, saffron, fleur de sel, red chili flakes, cilantro leaves)
Lightly poach the prawn in the escabeche liquid. Dust with espellette.
Salt cure the tuna loin for 3 to 4 days until dried.
Make a tomato water by pureeing the tomatoes and let hang through a cheesecloth for two days.
Lightly heat the tomato water infusing the liquid with saffron and the shrimp shells.
Make a chive blossom oil by blending olive oil and chive blossoms and straining out the solids.

To plate: place the shrimp in a small bowl. Pour over the tomato water. Shave the mojama over the prawn for the "umami” flavor, garnish with the chive oil, fleur de sel, and micro green.