INGREDIENTS (to serve 4)

Egg yolk:

120 gr egg yolk


250 gr rustic bread (without the crusts)

1 garlic, peeled

100 gr olive oil

Pickled onion:

4 shallots

100 gr sherry vinegar

100 gr Manzanilla sherry

50 gr water

Powdered anemones:

10 very fresh anemonia sulcata

5 gr salt

For serving: 4 empty oyster shells 


Egg yolk: Beat the egg yolks very well and transfer to a squeezer bottle.

Breadcrumbs: Grind the bread in a kitchen robot to the consistency of sand. Transfer to a pan and dry at 170ºC for 10 minutes.

Heat the olive oil in a frying pan and brown the garlic. Remove and add the bread. Stir constantly until crisp. Add salt and set aside.

Pickled onion: Chop the onion very finely and place with the water, Manzanilla sherry and sherry vinegar in a vacuum pack. Apply a 100% vacuum.

Powdered anemones: Freeze 6 anemones in liquid nitrogen for 30 seconds. Then freeze-dry for 48 hours at 50ºC under a pressure of 0.03Mb. When ready, grind in the kitchen robot and set aside.


Place the remaining 4 anemones in the oyster shells and place these on the red-hot coals. When cooked, transfer to a bowl containing sea salt. Top the anemones with the egg yolk, breadcrumbs, pickled onion and, finally, the powdered anemones.