Eastern Anatolia Southeastern Anatolia

Stone Pool

How to Make a Stone Pool in a Total of 1 Hour and 5 Minutes with 25 Min Preparing and 40 Min Cooking Time, See our recipe.

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.

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