Stone Pool

Materials for Stone Pool

For the smoked mussels:

• Olive oil
• charcoal charcoal
• black mussel

For the ink rice chips:

• Ink
• Sunflower oil
• rice paper

For the pomegranate caviar:

• Olive oil
• agar agar
• Pomegranate

For scanning:

• Garlic
• carp eggs
• sea ​​salt
• Shallots
• grape seed oil
• Ice

For the ceviche:

• Lemon
• Orange
• Crayfish
• frank onion
• chili pepper
• Salt

For the scallops:

• Rosemary
• clam
• cocoa butter
• Lemon

For the miso eggplant:

• Lemon
• Salt
• miso
• Aubergine
• Garlic

For coral:

• Cauliflower
• Salt
• Vinegar
• Beet

How is a Stone Pool Made?

• First of all, blanch the sea beans and clean the bones.
• Ink the rice chips and fry them.
• For smoked mussels; Pour olive oil into a container. Put a smaller bowl in it and add the blanched smoked mussels.
• Add a piece of roasted charcoal to the oil. Stretch so that the two cups are inside each other. Leave it like this for 20 minutes.
• For chips; Apply the squid ink to the rice leaf with the help of a brush. Then fry it.
• For the pomegranate caviar; Bring the freshly squeezed pomegranate juice to 100 degrees. Give consistency by adding agar agar. Pour into cold olive oil quickly, without freezing, with the help of a syringe.
• For scanning; Put all the ingredients in the mixer and mix. When the product has a consistency, reach the desired consistency by dripping lemon juice and ice water.
• For scallops; In a pan, melt the cocoa butter first. Then add the other ingredients and fry the scallops.
• For the miso eggplant; Roast the eggplant and garlic. After it is roasted, add miso into it and pass it through the blender.
• For coral; Cut the cauliflower into rounds. Add beets, vinegar and salt and boil. Then strain the water and put it in ice water.
• For the ceviche; Finely chop all the ingredients. Soak in lemon and orange juice.
• Fill the bottom of the plate with mussel shells. Put the scallop shells on it.
• Add miso eggplant, scallops, and pomegranate caviar inside the shells. Put the puffed corn on the plate and add the smoked mussels on it.
• Stuff the ceviche on the back of the crayfish. Place it in the middle of the plate. Scan in certain spots and garnish with herbs.