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Black Gamba

We make this dish with seawater shrimp, this variety provides juicy and flavorful fish meat.

Ingredients

Lemon oil
black garlic paste
sea water shrimp easy peel

feuilles de brick
Gohandesuyo seaweed paste

fideua squid pasta
Garlic
1units.itemsShallot, finely chopped
fish stock

Squid ink
Mashed potatoes
Truffle tapenade

Preparation

  1. Use a hand blender to mix a little black garlic paste into the oil.
  2. Place the peeled prawns in this and let them marinate.

  1. Mix olive oil with seaweed paste until evenly black.
  2. Spread this on the brick pastry and bake at 140°C until crispy.

  1. Sauté fideuà (pasta with squid ink) in oil with a chopped shallot and garlic.
  2. Add fish stock so that all the pasta is submerged.
  3. Let it cook gently for 4 minutes until done.

  1. Mix squid ink and a little truffle tapenade into mashed potatoes.
  2. Transfer to a piping bag and keep warm.

  1. Sear the prawns and glaze with the marinade so they turn dark in color.
  2. Create an attractive composition and finish with garlic cream.