A sophisticated and aromatic cream that fuses the depth of the sea with the vibrant freshness of Japanese yuzu. The Spherika Yuzu Spheres provide a citrus counterpoint that balances the creaminess, brightens the seafood flavours, and adds an irresistible aromatic burst.
The result is an elegant, contemporary starter full of nuance, perfect for surprising guests at celebrations or special dinners.
Ingredients (serves 4)
-
400 g clams
-
500 g rock fish (monkfish, scorpionfish or mixed rockfish)
-
300 g prawns (with heads)
-
6 garlic cloves
-
300 g onion
-
150 g leek
-
200 g carrot
-
100 g green pepper
-
100 g crushed tomato
-
50 g day-old bread
-
80 g extra virgin olive oil (EVOO)
-
175 ml dry white wine
-
2 litres water
-
Salt and black pepper
-
Spherika Yuzu Spheres
-
Fresh coriander or green shoots
-
Light lime or lemon zest
-
Optional: natural coconut bowls
[CTA_BUTTON]
Method (step by step)
1. Prepare the seafood stock
-
Heat 60 g of EVOO in a large pot.
-
Sauté the garlic, onion, leek and carrot until tender and lightly golden.
-
Add the rock fish and prawn heads; cook for a few minutes.
-
Pour in the white wine, let the alcohol evaporate, then add the water.
-
Cook for 20 minutes, strain the stock and set aside.
2. Make the cream base
-
In another pan, heat the remaining 20 g of EVOO.
-
Add a minced garlic clove, green pepper, onion and carrot. Sauté for 1 minute.
-
Add the crushed tomato and bread to thicken.
-
Pour in the reserved stock and cook for a further 20 minutes.
3. Blend and finish
-
Blend until smooth and silky; strain for a professional finish.
-
Return the cream to the heat and add the peeled prawn tails. Cook for 3 minutes.
-
Adjust salt and pepper.
-
Stir in one tablespoon of Spherika Yuzu Spheres per serving at the last moment, to preserve their freshness as part of the dish's flavour.
4. Plating
Serve the hot cream in deep bowls or in natural coconut halves for a tropical effect.
Add an extra spoonful of Spherika Yuzu Spheres on the surface.
Garnish with fresh coriander or green shoots and finish with a light lime zest.
Chef's tips and variations
-
More tropical: replace part of the stock with coconut milk.
-
Spicy twist: add fresh ginger or mild curry to the sauté.
-
Crunchy contrast: serve with carrot chips or thin toasted bread.
Flavour benefits and harmony
Seafood provides high-quality protein, while the vegetables add fibre, vitamins and antioxidants.
The Spherika Yuzu Spheres, rich in natural vitamin C, bring a balanced acidity that refreshes the creaminess and enhances the marine aromas.
The combination of the smooth stock, the umami of the fish and the citrus touch of yuzu creates a dish full of harmony, freshness and tropical elegance.
Pairing and presentation
-
With alcohol: young, aromatic white wines such as Albariño or Sauvignon Blanc.
-
Non-alcoholic: cold green tea with lemon or very cold sparkling water.
Presentation: serve in light-coloured crockery or coconut halves, and add the spheres just before serving so their shine and aroma stand out.