INGREDIENTS (to serve 4)
120 gr egg yolk
250 gr rustic bread (without the crusts)
1 garlic, peeled
100 gr olive oil
100 gr sherry vinegar
100 gr Manzanilla sherry
50 gr water
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.