Courgette with salted yogurt, prawn and crayfish

Name: Courgette with salted yogurt, prawn and crayfish
Ingredients: 50 g Sushi vinegar; 1 units.items Green zucchini; 150 g Salted butter; 0.25 units.items Grapefruit juice; 1 units.items Yellow zucchini; Water; 250 g Mascarpone; Garlic; Fine sea salt; 6 g Lecite; 1 units.items Orange juice; Oregano; crayfish; Salt; gamba; Olive oil; 1 kg Turkish yogurt; 0.25 units.items Orange peel; Ginger syrup

Grilled zucchini with salted yogurt, ginger foam, crayfish and barbecued prawn, and a mascarpone and citrus espuma.

Ingredients

1units.itemsGreen zucchini

1units.itemsYellow zucchini

Fine sea salt

Oregano

Salt

1kgTurkish yogurt

50gSushi vinegar

150gSalted butter

0.25units.itemsGrapefruit juice

250gMascarpone

1units.itemsOrange juice

0.25units.itemsOrange peel

Water

6gLecite

Ginger syrup

Garlic

crayfish

gamba

Olive oil

Preparation

Peel the zucchinis with a peeler.
Cut the zucchinis into quarters lengthwise.
Remove the seed cores.
Place the zucchinis on a rack and generously salt both sides with fine sea salt.
Let stand for about 40 minutes, then rinse and pat dry.
Brush the zucchinis with oil and grill for about 2 minutes.

Put the yogurt in a cloth and place the cloth in a chinois with a bowl underneath.
Place the yogurt in the refrigerator for about 24 hours to make a 'hangop'.
Mix the yogurt with oregano and salt to taste.

Squeeze the juice from the grapefruit and orange and collect in a saucepan.
Add the zest and let it melt with the butter.
Add the mascarpone and whisk until smooth.
Add the sushi vinegar and transfer to a siphon.
Serve the mixture lukewarm by placing the siphon in warm water (with sous-vide stick) or under a heat lamp.