Tolosa Beans, Daikon Radish Sprouts, Coral and Lobster Consommé

Tolosa beans, Daikon radish sprouts, coral and lobster consommé
Casona del Judio Gastronómico
Cuoco: Sergio Bastard
Nazionalita: Spain
Localita: 39012 Santander (Cantabria)
Indirizzo: Repuente, 20
(+34) 942342726

Winner of the VII International Championship for Recipes using Extra Virgin Olive Oil “Jaén, Paraíso Interior” with a dish based on cod, Sergio Bastard is proposing now some black beans from Tolosa together with seafood. These peculiar black beans intend to preserve all the virtues of the legume, but depriving it of its usual faults, such as the floury and skinny character.
Here, every single bean is a cream that is minimally texturized and technically very well executed in the shape of a bean.
The dish is a refined and fragrant stew with black beans on a side, lobster on another –whose broth has been used to cook the beans and whose coral has been placed into the plate¬–, together with some slightly spicy sprouts and flowers which play the part of the traditional chili.

La Ricetta

For the bean and lobster consommé:

1 kg Tolosa beans
Lobster broth

Cook the beans for 45 minutes and from then on, “frighten” them every 30 minutes.
Once cooked, strain the bean and lobster consommé through a cloth and set aside.

For the bean paste:

256 g bean paste
4 g Gluco
3 g Methyl
Olive oil

Put the cooked beans into a PacoJet container and mix.
Drain and remove the skins.
Pour the mixture with olive oil in a PacoJet container and mix again 4 times until obtaining a creamy texture.
Mix the paste with Gluco and methyl and introduce into a piping bag. Leave to stand for 12 hours.

For the lobster coral:

Lobster coral

Daikon radish sprouts and tagete flower

Introduce the bean paste into an Algin bath, give the desired shape and heat in a lobster broth. With a brush, paint the dish with the lobster coral just where the daikon radish is going to be placed to give spicy notes. Add some flowers and finally, in front of the guest, pour the bean and lobster consommé onto the coral in order to transform it and spread it homogeneously through the plate.