Goose Barnacle in Bay Pipette

By corlear

Ingredients

• For the goose barnacles:
• 30 large goose barnacles
• 1/3 cup seawater
• 1 cup water
• For the bay infusion:
• 11/4 cup water
• 1 or 2 bay leaves
• For the bay sponge:
• 1 cup bay infusion (see previous step)
• 1/2 cup butter
• To finish:
• 10 pipettes

Details

Servings 10

Preparation

Step 1

For the goose barnacles:
1. Mix the waters together and bring to the boil. Remove from the heat and add the goose barnacles. Cover and leave to infuse for 3 min.
2. Drain the goose barnacles and peel. Keep the goose barnacles and all the juices released when you peeled them on one side.
3. Mix the shells with 3 tbsp of the cooking stock and leave to infuse.

For the bay infusion:
1. Bring the water to the boil in a pan.
2. When it begins to boil, add the crushed bay leaves and stir. Remove from the heat and cover.
3. After 5 minutes, strain and keep all the liquid.

For the bay sponge:
1. Mix the infusion and the butter in a round bowl, which should be 8" in diameter and 10" high. Heat to 60-160ºF and keep warm.

Final Steps & Preparation:
1. Gently heat the goose barnacles together with the water used to marinade the shells, making sure that the liquid does not boil. You will need ¼ cup.
2. Emulsify the bay and the butter in a Thermomix and whisk the surface to introduce as much air as possible and make a foam that we call sponge.
3. Drain the goose barnacles and fill the pipettes with the water. Then thread three goose barnacles on the kebab stick.
4. Finish by covering the goose barnacles with a spoonful of the bay sponge.