For the sauce
100 cc white soy sauce
100cc Prosecco
50 cc of sugar
Potato starch to taste
100 g of oysters
Method
Simmer white soy sauce and prosecco in a ratio of 4 to 1 (1/4 of Foss Marai prosecco). Add sugar, sake and a pinch of starch to thicken.
Except for extracting the essence from the mussels by boiling them with dashi and straining them.
Combine the clam extract with the white soy preparation and leave a small portion of it for the other two preparations.
For Noryuzan
100 cc shoyu
50 cc sake
50 cc of sugar
50 cc rice vinegar
1 sheet of nori seaweed
Sea urchin pulp
Clam extract (one part)
Method
Reduce the seaweed by mixing rice vinegar, sake, sugar, soy sauce and boiled nori seaweed leaves, and make it homogenous with a blender.
Prepare a kind of “panna cotta” from sea urchin pulp with cream and jelly mixed with pepper extract. Steam cooking.
For cold soup
90 g of peas
180 g of cauliflower
Clam extract (one part)
200 cc of water
Method
Using a Pacojet, put chickpeas (1 part) and fresh cauliflower (4 parts) into a steel bowl, add the remaining clam extract and pre-made white soy sauce. Pacotize to get the cream of the broth.
Extra virgin olive oil for spherification with truffles
2 g of agar-agar
170 ml extra virgin olive oil with truffles
Procedure
Prepare a spherification of extra virgin olive oil with white truffle by adding 2 g of agar-agar to 170 ml of product to be boiled. Spherize with a syringe in semifreddo oil at a warm temperature.
Composition from the plate
In a bowl, pour 60 cc of cold soup, a spoonful of seaweed reduction, put a quenelle of sea urchins and finish with white truffles and pearls coated in extra virgin olive oil. Garnish with thin slices of fresh raw cauliflower and small sheets of dried nori seaweed.
Address
Via Giuseppe Giulietti 21a, Rome
Closed on Monday
Tuesday-Saturday: 12.30-14.30 / 19.30-23.00
Sunday: 19.30-23.00
Tel. +39.065756945
sushisen.it