Calamari with chili foam and orange-sherry gel

Name: Calamari with chili foam and orange-sherry gel
Ingredients: 10 g Salt; 700 g Sunflower oil; 375 g Egg yolk; 200 g Chili oil; 100 g Orange purée; 100 ml Cream 35%; 100 g Sushi vinegar; 100 g Tarragon wine vinegar; 1 g Agar agar; 3 g Sherry vinegar; Salt; 2 units.eetlepel Smoke oil; Calamari

Crispy fried calamari with a surprising twist. Airy chili foam and fresh orange sherry gel create tension between spice, smoke, and citrus.

Ingredients

10gSalt

700gSunflower oil

375gEgg yolk

200gChili oil

100mlCream 35%

100gSushi vinegar

100gTarragon wine vinegar

100gOrange purée

1gAgar agar

3gSherry vinegar

Salt

2units.eetlepelSmoke oil

Calamari

Preparation

Put all ingredients except the chili oil and sunflower oil in a thermo blender.
Cook the mixture for about 3 minutes at 80°C until the egg is fully cooked.
Remove the mixture from the blender and let it cool covered for 2 minutes.
Mix the chili oil with the sunflower oil.
Return the mixture to the blender and slowly emulsify with the oil. Do not reheat to 80°C. Then add the cream and blend until smooth.
Pour the chili foam into a siphon and keep warm at 55°C.

Heat the orange juice over low heat.
Add the agar agar and carefully bring to a boil: let it boil for about 1 minute.
Stir in the smoked oil and season with a little salt and vinegar.
Pour into a container and let set in the refrigerator.
Blend the gel smooth with a small dash of oil until it becomes a pipeable mass.