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; 100 g Sushi vinegar; 100 g Tarragon wine vinegar; 1 g Agar agar; 3 g Sherry vinegar; Salt; 2 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

100gSushi vinegar

100gTarragon wine vinegar

100gOrange purée

1gAgar agar

3gSherry vinegar

Salt

2Smoke 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.