SPAGHETTI WITH BISQUE AND COLD SCAMPI THICK CREAM, GREEN PEAS WATER AND ALMOND AIR
11.5 oz Spaghetti no. 5
14 fl oz Bisque (seafood soup)
3.5 oz almond milk
14 oz fresh peas
1/2 oz langoustine, cleaned
2 tsp mint
2 tsp tarragon
2.7 tbsp parsley
1 organic orange
1 organic lemon
1 cup dry white wine
1.5 tbsp butter
10 tsp extra virgin olive oil
0.7 oz breadcrumbs
2 tsp soy lecithin
2 tsp Xanthan gum
Bring the seafood bisque to boil in a pot. Let it reduce.
Blanch the peas, cook with mint and salt for about 10/15 minutes. Blend and filter with a fine strainer.
Clean the tarragon, parsley and mint and blanch in boiling salted water for 5 minutes; then stop the cooking with water and ice.
Drain and blend. Pass through a sieve to remove the fibrous parts and add the Xanthan gum to obtain chlorophyll.
LANGOUSTINE COLD CREAM
Blend the seafood pulp until it becomes puréed. Dress with salt and pepper, about 2 oz of the almond milk and the citrus grated zest. Pour in a mould and bring to a temperature between -2 and -4C / 28 to 24 degrees F in the freezer.
Toast the breadcrumbs in a pan with olive oil and salt and simmer with dry white wine until reduced; the bread should look amber color.
Whip the remaining almond milk with the soy lecithin in a planetary mixer or with an electric whip until reaching a nice thick but airy foam.
Meanwhile, cook the spaghetti in salted boiling water for the time shown on the pack. Drain and blend with the butter together with the reduced bisque.
Quickly crumble the langoustine cold cream in small spheres.
Plate with the green peas and chlorophyll first, then the spaghetti, the langoustine cold cream spheres, the bread and lastly the almond air.