Ingredients for 6 people
54 Mammoli of purple potatoes Vitelotte
Seaweed sauce with lemon:
200 g chickpea cream
100 g butter
20 g lemon juice
10 g sea lettuce
10 g dulse seaweed
10 g sea beans
Busera gel:
250 g busera sauce
3 g agar_agar
Blanched prawns
Parsley cream:
1 ripe avocado
5 g salt
15 g parsley
20 g lemon juice
Procedure
FOR THE SEAWEED SAUCE: Heat the chickpea cream, add the butter and chopped seaweed, bring to a boil and whisk vigorously. Remove from heat and add the lemon juice.
FOR THE PARSLEY CREAM: Blanch and cool the parsley in ice water, squeeze out the water thoroughly. Scoop out only the avocado pulp, add the salt, lemon, and parsley, and blend everything well, then pour into a piping bag.
Heat the busera sauce, add the agar, bring to a boil, then remove and let it gel. Blend finely with an immersion blender, refining with a few drops of oil if necessary.
Recipe by Chef Emanuele Scarello
