Ingredients
- 500 g fish carcass (central spine and head)
- 200 g white onion
- 150 g celery stalk
- 10 g dried bay leaf
- 10 g white peppercorns
- 200 g carrots
- 240 ml dry white wine
- 150 g leek leaves
- 5 l of filtered water
- 1.2 l of pitanga pulp
- 5 g dried hibiscus
- sea salt
- ground white pepper
- 800 g fresh native scallops
- 40 g trout roe
- Edible flowers
- Sprouts (peas, coriander or amaranth)
- fleur de sel
- 120 g of pear or Bahia orange
- 120 g of Galician lemon
- 45 ml olive oil
Preparation method
In a large pan, add all the ingredients for the fumet: fish carcass, roughly chopped white onion, roughly chopped celery stalk, bay leaves, white peppercorns, roughly chopped carrot, dry white wine, roughly chopped leek leaves and filtered water. Cook over medium/low heat for approximately 50 minutes, until all the flavor is extracted from the ingredients. Strain all the fumet with the help of a cheesecloth so that no residue remains. Return the fumet to the pan to reduce by half. When it has reduced to the desired level, add the dried hibiscus and leave for 8 minutes, then remove the hibiscus. Set aside. In a blender, blend the pitanga pulp until it becomes a paste. If necessary, add a little water to help it blend. After blending, strain with a fine chinois or use a cheesecloth so that only the flavored water from the pitanga comes out. Add the flavored water to the fumet and season with salt and ground white pepper. Cut the orange into slices and set aside. Clean the scallops and season them with sea salt, white pepper and lemon zest. The scallops must be very fresh as they will be served raw. Once all the ingredients are prepared, just assemble the dishes and serve.
