ANDALUSIAN FRIES APPLIED TO A SEA ANEMONE AND AN OYSTER WITH SHERRY AND SEAWEED CHLOROPHYLL

INGREDIENTS (SERVES 4)

Andalusian fries:
200 gr. Strong flour
50 ml. Sparkling
Water
Salt
1 special oyster
1 sea anemone (anemonia sulcata)
20 gr. Tomato
5 ml. Olive oil
Seaweed chlorophyll:
500 gr. Sea lettuce
100 gr. Sea asparagus
Emulsion of seawater and sherry:
200 ml. Oyster juices
15 ml. "Valdivia" sherry
1.2 gr. Xanthan gum.
Others:
Oil for frying
Sea asparagus shoots

PREPARATION

Andalusian fries: Mix the flour, water and a little salt in a bowl and whisk until smooth. Clean the oyster and the sea anemone and dip in the batter. Blend the tomato with the oil and set aside.

Seaweed chlorophyll: Liquidise the seaweed and 75 gr. sea asparagus in a blender. Heat the mixture over a low flame. When warm, strain and keep what is left in the strainer placed on absorbent paper to drain off any remaining water.

Emulsion of seawater and sherry: Mix the oyster juices and sherry; add the xanthan gum and transfer the mixture to a siphon. Attach 2 gas charges to the siphon and place it in the refrigerator.

TO SERVE

After coating the sea anemone and the oyster with the batter, fry them in plenty of oil at 180ºC for 2 minutes. Remove and drain off any surplus oil on absorbent paper. Serve the seaweed chlorophyll and one spoonful of tomato on the base of the plate. Top with the fried anemone and oyster together with the sea asparagus shoots. Finally, spray with the emulsion of seawater and sherry.