“AL SALTO” RICE
600g fish stock
150g seafood (squid, clams, prawns, cooked octopus)
100g fish stock
Salted seaweed, as desired
Sunflower oil for frying
TO COMPLETE THE DISH
Smoked herring caviar, to taste
Alice’s caviar, to taste
1 pan-seared scallop
1 steamed mantis shrimp without shell
1 pan-seared shrimp
1 — “AL SALTO” RICE
Toast the rice with a little EVO oil. Add the stock and cook like a classic Risotto. When there are about 5 minutes left, add the seafood. Finish cooking the rice, keeping it al dente, then stir in the butter off the heat. Place baking paper on a baking tray and a 15 cm steel ramekin. Pour in the amount of Risotto so as to obtain 4 equal and well levelled discs. Freeze the discs overnight. Preheat the oven to 220°C (428°F) in fan mode. Pour about 1 cm of sunflower oil into a frying pan and heat.
When the oil is hot, place the rice discs directly from the freezer in the oil. Brown and make a crust first on one side and then on the other. Then place on the baking tray and bake for about 3 minutes.
2 — BOTTARGA CREAM
Bring the fish stock to 60°C (140°F). Meanwhile, grate the bottarga. Pour the hot stock over the bottarga and use a hand blender to make the cream smooth and homogeneous.
3 — FRIED SEAWEED
Desalt the seaweed in a container with water. Carefully open the leaves and flour them. Fry them until crispy.
Remove the rice from the oven and arrange it in the centre of the plate. Decorate the rice first with the cream of roe, then the fish, fried seaweed and finally the caviar.