Jose Carlos García always bear his homeland in mind when creating his recipes: “Andalusia is present in the colour, volumen and freshenss of my cuisine”. Final results are convincing for their lovely presence and the delicious taste of vieira.

Ingredients:

300 gr baby broad beans, 8 large Vieira clams, 1 Kg. Provencal sauce, 4 gelatine glue, Olive oil, Maltosec, 4 tablespoonsful of black olive purée, 100 gr. seasonal mushrooms.

Preparation:

1- Make a Provencal sauce and blend it while it is still warm for 10 minutes to produce a very thin cream. Add the gelatine glue and freeze for 24 hours. Then defrost on a very fine colander.

2- For each 100 gr. of consommé beat together 50 gr. of olive oil and 0.025 gr.of hot Xantana.
Mix the olive oil with Maltosec until it acquires a sand like appearance.

3- Fry the Vieira clams in olive oil until the skin is crunchy and place them on top of the Provencal consommé. Decorate with a little olive oil sand and teaspoonful of black olive purée.

The Chef’s Secret:

The recipe is part technical and part traditional. The technical part is a lot of fun and can be done by any chef. We make the basic Provencal Sauce and then add fish gelatine, crush it and freeze it.  When we defrost it we get a very concentrated consommé, it’s beautiful, just like water in appearance.”

Other recipes by  Jose Carlos Garcia .El Café de París (Málaga)