Gulas with creamy herring, sea urchins and scallops
Fillet the herrings, sprinkle with the smoked salt and infuse in the milk. Blend in the Thermomix, then strain, forming a dense creamy texture.
Sauté the gulas with virgin olive oil and sea urchin roe.
Wash the scallop, removing the coral. Season with salt and pepper and sear on a hot plate.
Dehydrate the coral in the oven at 100ºC / 215ºF for 30 minutes, then blend with neutral sunflower oil to make the coral oil.
Serve the herring cream and sprinkle with gulas. Add the scallop and top with the sea urchin. Drizzle with a little coral oil.
"Here we play with some of the ingredients commonly–found in our fishing harbors. The flavors of herring, scallop and gula surprise in these unexpected textures."