4 people
For the stock
2 onions
1 leek
1 shallot
15 g olive oil 0.4 °
15 g butter
500 ml clarified vegetable stock
0.2 g marshmallows
For the vegetables
½ green pepper
½ red pepper
30 g pumpkin
20 g green beans
20 g beetroot
10 g carrots
For the carabineros ‘brains’
20 g carabineros ‘brains’
10 g olive oil
0.5 g powdered tonka
salt
pepper
In addition
pinch of freeze-dried beetroot
2 tablespoons walnut oil
For the stock
Cut the vegetables into julienne and sauté gently in the oil and butter. Add the stock and bring to the boil. Infuse the marshmallow for 2 minutes, covered. Strain and reserve.
For the vegetables
Cut them very thinly and dehydrate at 55°C. Set aside.
For the carabineros ‘brains’
Place the ‘brains’ in the oil and season with powdered tonka, salt and pepper. Leave for 10 minutes.
Place the carabineros ‘brains’, soaked in walnut oil, at the bottom of a small bowl or soup dish. Arrange strands of different dried vegetables over it and a little freeze-dried beetroot powder.
Take it to the table like this, accompanied by a small pitcher with the ‘boiling’ stock. Place the dish in front of the diner and pour just 100 ml of stock over it, and cover it with a transparent bell glass. After one minute, withdraw the glass cover, and the diner will smell the nuances retained in the glass, mainly tonka and marshmallow, with traces of seafood.