Cocktail di Gamberi

Method

1. Prepare the marinated egg yolks: mix equal parts coarse salt and sugar in a bowl. Make an indentation, place raw egg yolks, and cover completely with the salt-sugar mixture. Refrigerate for 6 to 24 hours.
2. Prepare the cocktail sauce: in a blender, combine the marinated egg yolks (rinsed of salt), salsa rubra (ketchup), Tabasco, lemon juice, water, whisky (or brandy), and Worcestershire sauce. Blend until very smooth.
3. Optionally pass the sauce through a fine sieve to remove any lumps. Transfer to a siphon, charge with two cartridges, shake well, and refrigerate until ready to use. (The sauce can also be used without a siphon.)
4. Clean the shrimp: remove the head and shell, leaving the tail tip intact. Devein using your thumb and index finger. Keep refrigerated.
5. Prepare the chard: remove the tough stems. Quickly sauté in extra virgin olive oil with a pinch of salt over medium-high heat until just wilted, about 1 minute. Set aside.
6. For the chard gel (optional): extract juice from chard using a juicer. Add agar-agar (1 g per 100 g juice), bring to a boil to dissolve, then pour into a container and set. Once set, blend to a smooth gel.
7. Cook the shrimp: coat each shrimp in cocoa butter powder. Sear in a very hot pan for about 30 seconds per side until just cooked (the inside should remain slightly raw; ensure the shrimp have been previously frozen if serving with a raw centre). Season with a little salt.
8. Plate: arrange some sautéed chard on the plate, place the shrimp on top. Add dots of chard gel. Finish with a generous dollop of the cocktail foam from the siphon and a sprinkle of Maldon salt.