Giardino iodato | Lele Usai | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 500 ml water
• star anise to taste
• fennel seeds to taste
• black pepper to taste
• 20 g mint
• 20 g basil
• 20 g fennel
• 200 g glasswort
• 3 g agar agar
• 1 1/2 of isinglass sheets
• 300 g of tracina or mullet or sea bream or corkfish
• 100 g coarse salt
• 50 g sugar
• 300 ml white vinegar
• 300 ml water
• 50 g of duckweed
• Water to taste.
• 100 ml extra-virgin olive oil
• 20 g spring onion
• 10 g basil
• 10 g wild fennel
• 10 g mint
• 4 red shrimp to serve raw
• 4 pink shrimp to be served raw
• 2 oysters
• 4 sea cucumbers to be served raw
• 30 g julienne cuttlefish
• 16 lupine clams to be served raw
• 50 g celery brunoise already bleached
• 50 g cooked black quinoa
• 30 g mixed dried seaweed rehydrated and seasoned with champagne vinegar
• dill
• oregano
• mint
• basil
• 4 flowers of crete oregano
• 4 flowers dashi buttons
• 4 clover sorrel leaves
• 4 tops of sea fennel grass
• 4 tops of purslane
• 4 glasswort tops
• 4 tops of wild fennel
• 4 leaves of glacial mint
• 4 tops of santonina
• 4 tops of pimpinella