JELLYFISH RECIPE

2015

INGREDIENTS:
Meat stock

1500 gr ox tail, cut in small pieces
½ veal trotter
2 litres water
1 litre chicken stock
50 gr carrot, sliced in rings
50 gr onion, sliced in rings
50 gr tomato, sliced in rings

2 gr sprig of thyme
10 gr red wine vinegar
10 gr Tamari (fermented soy sauce)
4 gr sugar

Jellyfish

1 moon jellyfish (Aurelia aurita)
Thyme flowers

PREPARATION:

Submerge the oxtail and the veal trotter in a pan of boiling water. When the water comes to the boil again, remove the meats, place in a strainer and rinse well with water
.
Heat the water and chicken stock in a pan and cook the oxtail over a medium flame for 3 hours, skimming occasionally. Strain the stock into another pan and reduce to 1 litre, skimming constantly. Add the other ingredients and leave to infuse for 30 minutes. Strain and do not add salt.
Jellyfish: Wash the jellyfish, leaving only the part between the exterior and interior layers mesoglea). Rinse under cold water for 10 minutes.

TO SERVE:

Cut the jellyfish into small dice and distribute among several bowls. Pour over the hot stock and decorate with thyme flowers.