Abstracción de mar (Sea abstraction)


Iodine seaweed stock:

  • 60 g of onions
  • 40 g of carrots
  • 2 bulbs of garlic
  • 30 g of leek
  • 50 g of kombu seaweed
  • 2 peppercorns
  • 0.5 kg of cockles
  • 0.5 kg of mussels
  • 200 g of chicken legs, browned
  • 12 oysters (3 per person)
  • 4.5 l of water

sherry Tremella fungi:

  • 16 tremella fungi (4 per person)
  • Seaweed marinade:
  • 200 ml of mineral water
  • 50 ml of rice vinegar
  • 6 tbsp. of soy sauce
  • Sugar and salt glaze


  • Kombu
  • Sea lettuce
  • Wakame and wakame shoots
  • Mugs Irish spaghetti
  • Dulse
  • Arame
  • Hijiki

Tiger nuts:

  • 25 g of Dried tiger nuts
  • 20 ml of olive oil (mild-flavored)
  • Rind of 1 ripe lemon
  • One stalk of 1 g of lemon grass
  • 1 clove of garlic
  • 3 black peppercorns

Thick rice vinegar syrup:

  • 20 g of sugar
  • 2 ml of rice vinegar
  • 3 l of rice vinegar
  • 50 g of neutral apple pectin gelatin


  • 4 slices of smoked white tuna (1 per person)
  • 6 drops of tiger nut oil (using dropper)
  • 3 salt flakes (per person)


Iodine seaweed stock:
Mix all the ingredients, except for the oysters, and cook for 12 hours. Let stand, strain and use 25% for the serving dish. Keep the other 75% for cooking the tremella fungi.

Tremella fungi:
Blanch in boiling water for 10 min. Cook in the remaining iodine seaweed stock in a covered pot at 90 ºC for 2 hours. Carefully remove the tremella fungi stock.

Seaweed marinade:
Prepare the marinade stock by mixing all the ingredients and set aside. Cook the necessary seaweed in water for 3 hours and set aside. Marinate the seaweed with the stock and let stand.

Tiger nuts:
Vacuum pack the dried tiger nuts with water, salt, olive oil and one clove of garlic. Cook in the Roner at 61 ºC for 8 hours. Let stand for another 8 hours.

Thick rice vinegar syrup:
Make caramel using sugar and 20 ml of rice vinegar to prevent it from crystallizing. Once it begins to turn golden brown, add the remaining 3 l of vinegar and cook until you get 80 ml of stock. Remove from heat and mix in the neutral apple pectin gelatin.


Pour the 25% of the set aside iodine seaweed stock onto the bottom of the dish. Place the seaweed marinade, oysters and tiger nuts in the center. Arrange the tremella fungi clockwise (at 1, 4 and 8 o'clock) and top each tremella with 3 salt flakes. Place a slice of white tuna cut in half on either side of the seaweed marinade, tiger nuts and oysters. Finish by sprinkling the dish with the drops of tiger nut oil.