Brined Abalone with vegetables verduras and black citrus cream and yuzu
Ingredients: Abalone 8 units • Micro mixed vegetables • yuzu juice • 200 dl Lima • Rice vinegar • 125 gr. warm water • 220 gr. Sugar • 125 gr Salt. • A tablespoon squid ink • 10gr. Lemongrass • 1 unit. Cauliflower • small lettuce heart •Cream 250gr.
Preparation: Put a steamer with water and Lemongrass to boil, add the Abalone at a temperature of 50o for 30 minutes. Fast cold reserve. We carry out the cold pickled warm water, rice vinegar, salt and sugar, the micro vegetables introduce part of this pickle and pack vacuum, also with Abalone. We let a process of 40 minutes. With some of the water from the steamer and mix with squid ink to make a syrupy sauce. We put cream to reduce the 3/4 side and let cool remove the fat and add the juice of yuzu To assemble the dish put a touch of black cream, place the Abalone pickled vegetables and micro giving life to the plate. Grate lime over and finish with grated raw cauliflower.