Tomato Gazpacho Granita with Shellfish Tartar and HerbsTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 20 minutes the day before, + 30 minutes on the day of serving
Freezing time: 24 hours
Cooking time: 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:96.1 kcal
Proteins:5.7 g
Fats:5.4 g
Carbohydrate:4.9 g
Fibers:0.4 g
Sugar:1.1 g
Cholesterol:18.9 mg
Sodium:102.2 mg
Calcium:18 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
6
nice ripe tomatoes
250
ml
tomato juice (for hors d'oeuvre portions)
130
ml
olive oil
2
shallots
200
ml
dry white wine
12
nice bouzigues oysters
24
mussels
16
sea urchins
1
small bunch of chives
1
small bunch of chervil
juice of 1 lemon
salt, fleur de sel, freshly ground white pepper, celery salt
METHOD
Preparation - the day before
- Remove the stems from the tomatoes, then immerse them in boiling water for 15 seconds; immediately refresh in cold water and peel.
- Chop two of the tomatoes into small dice. Set aside in the refrigerator.
- Seed the other tomatoes and purée them in a blender with 40 ml (3 tbsp.) water to make a coulis.
- Pour the coulis into a bowl; add the tomato juice, 50 ml (3 tbsp.) olive oil, fleur de sel, white pepper, celery salt and Tabasco to taste: the mixture should be highly seasoned.
- Put through a fine strainer and place in the freezer for 24 hours, stirring occasionally with a fork in order to form the granita.
Preparation - The day of serving
- Peel and chop the shallots; cook them with 100 ml (6 tbsp.) dry white wine until the liquid has completed evaporated. Set aside in the refrigerator.
- Open the oysters; remove them from their shells and set them aside in their liquor.
- Place the mussels in a sauté pan with 50 ml (3 tbsp.) dry white wine. Cover the pan and set it over high heat to open them.
- Repeat the process with the clams; remove them as soon as they begin to open - they should be cooked very little. Remove from the shells. Set the mussels and clams aside in their cooking liquid.
- Open the sea urchins; remove the coral.
- Wash and dry the chives; chop them; wash and dry the chervil, chop it.
- Coarsely chop the shellfish, being careful not to cut them too small; add the cooked shallots, chopped herbs, diced tomato and the remaining olive oil and lemon juice to the mixture; season well with salt and pepper.
- Divide the shellfish tartar into cocktail glasses, place the sea urchin coral on top and cover with the tomato granita. Garnish with fried chive blades.
SOMMELIER
A white Crozes-Hermitage "Meysonniers", Maison Chapoutier
CHEF'S NOTES
Our recipes pay tribute to the beautiful fish of our shores, as well as to the oysters and mussels of Bouzigues cultivated in the Thau Basin, and the briny flavorful sea urchins of the Mediterranean.
Our cooking leans towards Spain, not only because the cooking of the Languedoc and Roussillon regions is close to it, but also because we like the straight-forward simplicity of Catalan and Spanish dishes and draw inspiration from them.
