Breaded Sea Cucumber with Coconut Sponge and Smoked Oil

By corlear

Ingredients

• For the sea cucumber filaments:
• 101/2 oz sea cucumbers
• For the bread slices:
• 1 5" baguette
• For the coconut foam:
• 13/4 cup water
• 6 oz desiccated coconut
• For the sea cucumber crunch:
• 21/4 oz sea cucumber trimmings (see previous step)
• 3/4 cup sunflower oil
• For the smoked oil:
• 11/2 cup sunflower oil
• 13/4 lb dry wood
• 7 oz green leaves
• To finish:
• 0.4 º olive oil
• salt

Details

Servings 4

Preparation

Step 1

For the sea cucumber filaments:
1. Clean the sea cucumbers, cut them open with a pair of scissors and use a round knife to separate the filaments from the skin.
2. Spread out the filaments and divide them into ½ oz bundles (2 per person), which should be flat and no longer than 4¼". Keep the trimmings on one side.

For the bread slices:
1. Freeze the baguettes, remove the crust and use the meat slicer to cut them vertically into thin strips (1/10" thick).
2. Place between greaseproof paper and wrap in clingfilm. Keep in the fridge so that it does not dry out.

For the coconut foam:
1. Heat the water in a pan and dissolved the powdered desiccated coconut.
2. Place the mixture in a round metal bowl (8" diameter and 10" high). Heat to 60-160ºF and keep it warm at this temperature.

For the sea cucumber crunch:
1. Fry the sea cucumber trimmings gently in oil at 250ºF so that they dehydrate and are crispy.

For the smoked oil:
1. Burn the wood in a metal dish and when add the green leaves to the embers.
2. Put the oil in a metal dish and plunge it into the embers.
3. Close as tightly as possible. The smoke from the fire will smoke the oil.

Final Steps & Preparation:
1. Emulsify the coconut milk in a Thermomix and whisk the surface to introduce as much air as possible and make a foam that we call sponge.
2. Place a slice of bread on top of each ½ oz of sea cucumber. First of all, seal the bread in the 0.4º olive oil in a frying pan. Season with salt, turn over and then remove. The bread should be toasted and crispy.
3. Place 2 sea cucumber bundles, with the bread facing upwards on the two opposite sides of a square pallet. Place 3 sea cucumber crunches on the bread.
4. Put 2 generous spoonfuls of coconut sponge, between the 2 sea cucumber bundles.
5. Drizzle a ring of smoked oil around the coconut sponge.