Adriatic smoked shrimp tartare with aromatic herbs of Učka, beet chips, emulsion of seaweed and Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Fish, powdered oil and orange caviar
by Deni Srdoč
by Deni Srdoč
Bring the tapioca to a boil in 100 g water and add 400 g beet juice.
Cook 15 minutes until the tapioca is transparent. Drain, spread on a mat and place in the food dehydrator at 50°C for 28 hours.
Remove from the dehydrator and let rest for a night. Fry in abundant oil at 190°C.
Finely chop the cleaned shrimp and arrange on a plate.
Smoke with the aromatic herbs of Učka (kitchen smoker). Season with salt, chili pepper, grated lemon zest and 1 dl Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Fish.
Mix but do not allow it to become a cream.
Blend the egg, seaweed and salt for 1-2 minutes (immersion blender).
Add the Olitalia sunflower seed oil and 0.4 dl Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Fish until properly emulsified.
Gradually add the Maltosec® to 0.5 dl oil and mix until you have a firm mixture.
Beat the alginate with orange juice and sugar (immersion blender). Dissolve the calcium chloride in the water.
Sprinkle drops of orange juice on the solution of water and calcium chloride. Using a strainer, remove the drops from the mixture of water and calcium chloride.
Immerse the drops into a container with cold water for 1-2 minutes.