Quoting Dave Drum to Jim Weller <=-

Have you ever tried barnacles?

Nope. I haven't been near a coast since I learned they they were
good to eat. Apparently they're a popular tapa in Spanish bars.

Here's an elaborate,almost outlandish, dish which incorporates
barnacles along with other seafoods, from a super-cheffy alumni of
Ferran Adria's El Bulli restaurant/food lab. (I'm never going to
make this!)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Warm Lobster Soup With Coastal Fish And Mollusks
Categories: Spanish, Lobster, Clams, Shrimp, Mussels
Yield: 1 Serving

SEAFOOD PLATTER:
60 g Lobster meat
20 g Clams
10 g Cockles
50 g Fresh king prawns
10 g Goose barnacles
25 g Mussels
30 g Sea bass
50 g Scorpion fish
SOUP:
1 Lobster head
100 g Frozen king prawns
1 Red onion
3 Cloves garlic
1 tb Paprika
200 ml Pernod
SAFFRON AGAR:
50 ml Water
1 Thin slice of garlic
3 Saffron threads
1/3 Agar-agar per litre
KING PRAWN AGAR:
1 King prawn head
50 ml Water
1/3 Agar-agar per litre
PICADA SAUCE:
10 g Hazelnuts, fried
10 g Almonds, fried
10 Pieces bread, fried
20 Parsley leaves, fried
100 ml Olive oil
CRISPS:
2 Cloves garlic
1 Piece sliced white bread
1 Ripe tomato
8 Parsley leaves

For Seafood Platter: Blanch the mollusks, rinse and reserve in a
cool place. Clean the fish and cut into portions. Cut the lobster
into medallions. Just before serving, sear them on the griddle and
finish off in the oven or in a salamander.

For Soup: Chop the onions and soften them slowly. Add the paprika
and Pernod and reduce. Add the lobster head and reduce to half the
volume, and then strain.

For Saffron Agar: Saute the garlic and place it with the lightly
toasted saffron in the water, bring to a boil and crush. Allow to
cool and strain. Pour into a sauce bottle and keep cool. Add the
agar-agar, bring to a boil and allow to set. Mash in a Thermomix
and strain.

For King Prawn Agar:Eggplant Casserole a la Justin Saute the prawn heads, add the water and cook
for 20 minutes. Crush and strain. Add the agar-agar, bring to a
boil and allow to set. Mash in the Thermomix, strain and transfer
to a sauce bottle.

For Picada: Mash all the ingredients in a Thermomix along with the
olive oil.

For Crisps: Fry the sliced garlic in a little olive oil, adding it
while the oil is still cold. Fry the parsley leaves. Cut the bread
into small squares and fry. Slice the tomato finely, taking care
to keep whole pieces and dry in a food dehydrator.

To Assemble and Serve: Sear all the mollusks on one side of the
griddle and seal the skin of the pieces of fish. Place them around
the plate, and alternate drops of the saffron emulsion and the
king prawn emulsion. Finish off by adding the picada and parsley
crisps, garlic crisps, and mini pieces of toast.

Sergi Arola, La Broche, Hotel Miguel Angel, Madrid

From: Starchefs

MMMMM



Cheers

Jim


... Tomato molasses is just fancypants chef ketchup.

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JIM WELLER wrote to DAVE DRUM <=-

Have you ever tried barnacles?

Nope. I haven't been near a coast since I learned they they were
good to eat. Apparently they're a popular tapa in Spanish bars.

Also *uber* expensive. I've not had them since I was on the west coast
where I could harvest my own. Bv)=

Here's an elaborate,almost outlandish, dish which incorporates
barnacles along with other seafoods, from a super-cheffy alumni of
Ferran Adria's El Bulli restaurant/food lab. (I'm never going to
make this!)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Warm Lobster Soup With Coastal Fish And Mollusks
Categories: Spanish, Lobster, Clams, Shrimp, Mussels
Yield: 1 Serving

That does look good, if quite "fiddly". I'd eat it if someone else went
to the trouble of making it. Here's one with Barnacle in the title which
is something that I *would* make .... for company.

Title: Barnacle Bill's Roasted Pork Loin wi/Onion Gravy
Categories: Pork, Vegetables, Dairy, Herbs
Yield: 8 servings

5 lb Pork loin
1/2 c Brown sugar
1/2 tb Coarse sea Salt
1/2 tb Cinnamon
1/2 tb Garlic powder
1 lg Sweet onion; in 1/4" rings
1 c Water
4 tb Butter; in 1 tb pats
4 tb Flour
1 ts Worcestershire sauce
2 c Heavy cream

Pat the Loin dry and set aside.

Combine the brown sugar, sea salt, cinnamon, and garlic
powder together in a small mixing bowl. Starting with
the fat side down, rub the mixture over the loin. Make
sure that the surface is completely covered and that
there is no excess rub on the surface. Do the same on
each end. Flip the loin over, and do the same on the
fatty side. Set aside.

Set your oven @ 350ºF/175ºC.

Place the onion rings on the bottom of a Dutch oven or
roasting pan. Make sure that the bottom of the pan or
Dutch oven is completely covered. The more onions the
better! Cover the onions with the water. Take the 1
tablespoon pats of butter and evenly distribute them
on top of the onions. Place the loin on top of the
onions.

Roast uncovered for 1 1/2 hours.

Remove the loin from the pan and wrap in foil.

Set aside.

Place the Dutch oven or pan on the stove and bring the
drippings to a boil. Slowly stir in the flour in order
to making sure that there are no lumps. Add the
Worcestershire sauce and stir. reduce the heat to
simmer, and slowly stir in the heavy cream. Bring the
mixture back up to a boil, stirring continuously. Stir
until thickened, then reduce the heat to simmer.

Remove the loin from the foil and slice at your desired
thickness. Drizzle the gravy over the loin and serve.

RECIPE FROM: https://www.bigoven.com

Uncle Dirty Dave's Archives

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