CLEAR TEA OF CITRUS FRUIT WITH GARNISHED JUMBO SHRIMPS, RED MULLET WITH A SALSA OF BEETROOT AND TRUFFLE, PASTA SALAD ON A BROAD BEAN CREAM

Guy Weyts, Retie, Belgium, www.pas-vite.be

Serves 4

For the tea:
1 grapefruit
1 orange
1 lemon
2 tablespoons of Martini Bianco
1 tablespoon of Campari
1 sheet of gelatine
15 g of sugar
4 small jumbo shrimps
1 tablespoon of soya sauce
1 tablespoon of soya
1 tablespoon of ginger syrup
1 clove of garlic
rasp of 1 lemon

For the mullet:
2 small mullet fillets (rouget barbet)
1 beetroot
1 small summer truffle
1 tablespoon of argan oil
½ tablespoon of red wine vinegar
a few drops of peanut oil
1.5 dl of trotter broth
30 broad beans
30 g of pasta

Peel the citrus fruit “à vif” and remove the skin in between the segments with a sharp knife, collect the liquid. Add the Martini and the Campari to the liquid and pour this liquid through a strainer without pressing. Boil with the sugar and add the soaked sheet of gelatine. Cool off until the liquid gets somewhat viscous, distribute the segments of citrus fruit over the glasses and pour the tea over them.
Peel the jumbo shrimps and spread them with a mixture of soya sauce, soya, ginger syrup, chopped garlic and the lemon rasp.
Attach them to cocktail sticks and bake them on a moderate fire until they obtain a beautiful colour.
Place them on top of the glasses.

Divide the mullet fillets in 4 equal parts. Cook the beetroot with skin in salted water until it is completely done, peel and cut in “brunoise”. Break up the truffle and distribute over the beetroot, finish with the argan oil, red wine vinegar, peanut oil, pepper and salt.

Boil the pasta al dente and let it cool off, sprinkle with olive oil and season with pepper and salt.
Boil the broad beans in salted water, let them cool off in ice water and peel. Boil down half of the trotter broth, let it cool off almost entirely and mix with the broad beans (preferably with the thermo-mix) and season. Distribute the broad bean cream over the glasses, arrange the pasta on top of this and finish with the beetroot salsa. Bake the red mullet fillets crispy and place them on the salsa, finish with a Gran Padano biscuit and Spanish peppers.