PLANKTON RICE AIOLI TARTAR
Spain celebrated chef-cook, Ángel León, from the two-Michelin-starred restaurant Aponiente, has put his passion for Marine PhytoPlankton on the menu. Fernandez, Leon’s right-hand man, represented him at the Melbourne Food and Wine Festival.
MELBOURNE FOOD AND WINE FESTIVAL
A gastronomic playground: an abundance of fresh seasonal produce, bustling food markets, innovative chefs and their award-winning restaurants, expert winemakers, the warmest hospitality and passionate artisan producers will be presented during the Festival.
PLANKTON RICE RECIPE
800 gr onion, cut into brunoise
400 gr cuttlefish, diced into 5mm x 5mm cubes
500 gr Arborio rice
100 gr dry white wine
1 egg yolk
1 lemon, juiced
1 garlic clove
Extra virgin olive oil
3 medium sized squid, cleaned of innards and membranes, body only used, frozen for easier cutting
Shallots, finely chopped
40 gr PlanktonHolland Marine Phytoplankton powder
600 ml mineral water
Poach the onion without allowing it to brown.
Add the cuttlefish and lightly fry.
Boil off the water released by the cuttlefish.
Place on a high flame and add the rice.
While still boiling, gradually add the fumet, stir continually, as if it were a risotto.
When the rice is almost choked, add some blobs of butter and stir well to thicken the mixture.
Add the liquid Plankton and cook for a few seconds.
Remove from the flame and add a couple of tablespoons of semi-whiled cream to make it smoother and creamier.
Pour the egg yolk, egg, lemon juice, garlic and a pinch of salt into a blender.
Beat together, adding first a thin stream of sunflower oil and then a thin stream of olive oil. Set aside.
Mix the squid tartar, the aioli, the chopped shallots and chives together in a bowl, add salt and transfer to a piping bag.
Add the Plankton and mineral water in a food mixer.
Allow to hydrate for 8 minutes and then beat with a blender.
Add a little xanthan to obtain a thicker texture.
Place the rice on a suitably sized dish and pipe a ribbon of squid tartar with aioli around it.