Ingredients for the carabineros
- 2 carabineros
- 100 g salt
- 120 g sugar
- Olive oil
To prepare the carabineros
Remove the carabineros from their shells (set aside the carcasses for the bisque), halve widthways and remove the guts. Combine the salt and sugar and scatter the entire mixture over the carabineros. After 30 minutes, rinse the carabineros under cold water and pat dry. Marinate with olive oil, sear with a blowtorch, and place in the oven for 8 minutes at 50 °C (convection).
Ingredients for the caramelized radicchio
- ½ radicchio
- 1 tsp white balsamic
- Icing sugar
- Salt
- Olive oil
To prepare the caramelized radicchio
Separate the radicchio, remove the white stalks and sauté the red parts of the radicchio in a very hot frying pan, with a little olive oil. Add salt and sprinkle with icing sugar to caramelize. Deglaze with white balsamic, remove from the pan immediately and leave to cool slightly.
Ingredients for the chinese cabbage chips
- 100 g beetroot juice
- 4 Chinese cabbage leaves
- Salt and pepper
- 20 g icing sugar
To prepare the chinese cabbage chips
For the Chinese cabbage chips, add salt, pepper and icing sugar to the beetroot juice and bring to the boil. Roll out the Chinese cabbage leaves with a rolling pin to lightly crush. Briefly marinate in the beetroot juice and dry in the oven for 24 hours at 60 °C (hot air).
Ingredients or the marinated Castelfranco
- 4 leaves of Castelfranco
- White balsamic
- Olive oil
- Salt
To prepare the marinated Castelfranco
Marinate to taste.
Ingredients for the grilled endive salad
- 4 endive leaves
- Salt, olive oil
To prepare the grilled endive salad
Char until dark brown under a grill or in a very hot, dry pan. Leave to cool completely and marinate in olive oil and salt.
Ingredients for the salted hazelnuts
- 8 shelled hazelnuts
- 50 g water
- 5 g salt
To prepare the salted hazelnuts
Bring everything to the boil, leave to cool overnight. Roast for about 25 minutes at 160 °C (convection).
Ingredients for the crustacean bisque
- 1 kg crustacean carcasses (preferably scampi for this stock)
- 10 shallots, roughly diced
- 200 g celeriac, diced
- 100 g celery, diced
- 200 g peeled, tinned tomatoes
- ½ garlic clove
- 1 fennel bulb, diced
- 1 bay leaf
- 2 star anise
- 200 ml Noilly Prat
- 50 ml cognac
- 50 ml Pernod
- 200 g butter
- Salt
- Pepper
- Olive oil
To prepare the crustacean bisque
Marinate the carcasses in olive oil and roast in the oven at 160 °C (convection) for around 40 minutes. Lightly sauté the vegetables in olive oil. Deglaze with Noilly Prat, cognac and Pernod. Almost completely reduce the alcohol. Add the tomatoes and seasoning and cover everything with two finger-breadths of cold water. Slowly bring to the boil. Simmer the stock for around 45 minutes. Strain the stock into a pan through a cloth; squeeze out well. Reduce the strained stock to a third and finish with the butter.