Ingredients for 4 people
Saffron sauce Sugosi®
Black olive powder
Beetroot
Red prawn tartare
Extra virgin olive oil
Procedure
Roughly chop the olives in a mixer. Place them in the oven or dehydrator. Chop them again in the mixer until powdered, return them to the oven or dehydrator, and dehydrate once more. Slice the beetroot using thickness setting number 3 on the slicer. Arrange the beetroot discs in the dehydrator or a fan oven at 60°C until dried. Remove the shells from the prawns, devein, and wash them. Chop the prawns to create a homogeneous tartare. In a separate container, burn a sprig of rosemary to create smoke, place the tartare on a sheet of aluminum foil and place it over the burning rosemary, covering for a couple of minutes. After smoking, season the tartare with extra virgin olive oil, salt, and pepper. Thaw the Saffron sauce Sugosi® and mix in the cream. Put the resulting cream into a siphon and let it rest in the refrigerator. Serve the foam on three appetizer spoons, placing it in the center of each spoon and topping each with a different decorative element (beetroot chips, olive powder, and red prawn tartare). For this recipe, the use of saffron sauce is intended as foam; therefore, it is recommended to serve it as an appetizer.
