Poached Shellfish with Seawater Jelly

Poached Shellfish with Seawater JellyThe Poaching liquid:

Amabito no mojio 12g
Mineral water 600ml
Gelatin sheet 12g

The Shellfish:
Fresh shrimp 1piece

Baby scallop 3 piece
Washington Oyster 2 piece
Sea Urchin 3 piece

The Gojiru jelly, Dashi flavored Soy-milk jelly:

Soymilk 100ml
Bonito flake 10g
Seaweed 2g
Mineral water 100ml
Amabito no mojio 1g
Gelatin sheet 6g

The Elder flower Vinaigrette:
Champaign Vinegar 50ml
Extra virgin olive oil 50ml
Shallots 20g
Elder flower cordial 30ml
Nasturtium flower 5g
Amabito no mojio 1g

Garnish:
Edible flowers
Lychee 3~5pieces, pitted and quatered

Procedure:
①Pour 600ml mineral water into a pot and then add 12g Amabito no mojio.

Bring to 65℃. Do not simmer.

Poach each shellfish in the salted water for 30~60 seconds. Then Shock them

in the salted water (use Amabito no mojio. Same % to total amount of water.).

Drain and keep cold.

②Bring the poaching liquid to a boil and skim well. Since the water has been boiling, the ratio of the water and salt might be changed. So add the mineral water to the poaching liquid to make up for the evaporated water.

Bloom the gelatin sheets in cold water. Then add them to the poaching liquid.

Keep the liquid in the ice bath until it gets mildly solid.

③Place the Seaweed in the pot and pour the mineral water. Heat it up to 90℃,

ｔhen　remove the seaweed and remove the pot from the heat. Add the bonito flakes to the　hot water and rest for 30second. Strain through a fine chinois. Add the gelatin to the dashi liquid. Add the Soy milk to the dashi, adjust the seasoning with the Amabito no mojio. Then pour the Gojiru to the serving bowl and then keep it in the refrigerator until set.

④Combine Champaign vinegar, Elder flower cordial, Amabito no mojio and finely chopped shallots and Nasturtium flowers. Mix well until the color of the flower infused to the vinaigrette. Then add the E.V. olive oil. Set aside.

⑤Take out the bowl from the refrigerator and place the shellfish and the lychee. Pour the Elder flower vinaigrette over the shellfish. Then cover the top with the

Sea water jelly and sprinkle the edible flowers. Serve.

Notes:The point of this dish is the character of the Amabito no mojio. This salt can

extract each ingredients flavor. That’s why the poaching liquid contains

such a nice flavor and can enhance the shellfish’s flavor. The elderflower vinaigrette gives a kick to the dish. But it has an intense flavor, so please use it with care. The image of this dish is a view of under the sea like Okinawa.