Pineapple/fennel

Serves 10

1 x 650g pineapple
1 handful fresh fennel fronds
5 star anise seeds

Slice off both ends of the pineapple and cut off the skin. Cut into 40 5 x 1.2cm batons. Refrigerate.

Wash the fennel thoroughly in cold water. Put the fennel and star anise in a container. Place the pineapple batons over the fennel and star anise, leaving space between them so that they will be completely infused with the aroma. Then cover the pineapple with another layer of fennel and star anise. Cover the container with an airtight lid and refrigerate for 7 hours.

Finishing and presentation

Just before serving, open the container and separate the pineapple batons.

Take some fennel sprigs from the container and fill 10 black bowls.

Arrange 4 pineapple batons in each bowl so that they nestle among the fennel and do not touch one another. Finish by placing 3 star anise seeds between the fennel and the pineapple.

Serve on a slate accompanied by silver tweezers.

Pine-nut marshmallows

Serves 10

500ml milk
9 x 2g gelatine leaves, rehydrated in cold water
40g virgin pine-nut oil
75g toasted pine-nut powder
salt

Place 400ml milk in the freezer until it cools to 3°C. Meanwhile, mix the gelatine with the remaining milk in a pan. Dissolve the gelatine at 40°C and pour into a mixing bowl. Start to whip the mixture. After 30 seconds, add all the cooled milk in one go. Continue to whip for three minutes. Add the pine-nut oil. Keep whipping for another 30 seconds, then spread out over a transparent sheet to a thickness of 2.5cm.

Refrigerate for two hours. Cut into 2.5cm cubes. Refrigerate in an airtight container. Immediately before serving, lightly salt the cubes and coat four sides with toasted pine-nut powder, leaving two uncoated sides.

Finishing and presentation

Serve two pieces per person on a blue glass tray.
Cutlery None
How to eat In a single mouthful

Cigala con quinoa (langoustine with quinoa)

Kefir is a fermented milk product from the Caucasus region.

Serves 4

4 x 140g (5oz) langoustines

For the langoustine essence:
langoustine heads (already prepared)
olive oil

For the puffed quinoa:
50g quinoa
250g olive oil
salt

For the cooked quinoa:
50g quinoa
200g water
salt

For the Metil solution:
3g Metil
100g water

For the quinoa-coated langoustine:
4 langoustine tails, previously prepared
100g cooked quinoa, previously prepared
4tsp Metil solution, previously prepared

For the spring onion (scallion) rings:
2 x 50g spring onions (scallions)
ice cubes

For the diced tomato:
1 x 100g ripe tomato

For the lime cubes and chopped zest:
2 x 150g limes

For the chilli oil:
1g dried chilli
50g sunflower oil

For the quinoa shoots:
60g quinoa shoots
4tsp water
salt

Extras:
160g kefir
16 fresh small coriander leaves
extra-virgin olive oil
salt

Remove the heads from the langoustines, and set these aside for preparing the essence. Peel the tails up to the last ring of the shell.

Remove the intestinal tract and store the tails in the refrigerator.

To make the langoustine essence sauté the langoustine heads in a little olive oil in a frying pan. Crush the heads one by one to obtain their jus. Add a few drops of olive oil to the essence obtained, without emulsifying it. The preparation should be made immediately before presentation and finishing.

To make the puffed quinoa, boil the quinoa for 25 minutes in plenty of water. Drain, rinse in cold water to stop the cooking process, then drain well. Spread the cooked quinoa out over trays lined with parchment paper; ensure the grains are not overlapping. Leave the quinoa in a warm place for 24 hours until it is completely dry. Once dry, cook the quinoa in oil at 180ºC until it puffs up. Drain, soak up the excess oil on paper towel and season with salt while still hot.

For the cooked quinoa, boil the quinoa in lightly salted water for 14 minutes. Drain and lay out on a tray to cool. Refrigerate.

To make the Metil solution, blend the ingredients together at room temperature in a liquidiser until they form a smooth, even mixture. Strain and leave in the refrigerator for 24 hours.

For the quinoa-coated langoustine, mix the cooked quinoa with the prepared Metil solution. Coat the langoustine tails with this mixture so that only the tail shell remains uncovered. Lay out on parchment paper and put in the refrigerator.

For the spring-onion rings, peel and cut the spring onions into 2mm rings. Choose 28 rings with a 1.5cm diameter and soak them in water filled with ice cubes for 2 hours. Drain on a paper towel. Refrigerate.

For the diced tomato blanch the tomato in boiling water, plunge it into iced water and then remove the skin. Cut the tomato into quarters and remove the seeds. Dice the tomato flesh into 0.5cm cubs. Refrigerate.

To make the lime cubes and chopped zest, slice off the top and bottom of the limes to reveal the segments. Peel them in a spiral to expose the flesh and so that there are no traces of rind or pith, without altering the basic shape of the limes. Remove the segments from their membranes with a sharp knife. Cut the segments into 12 x 0.5cm cubes. Remove the zest and chop it into tiny 1mm cubes. Refrigerate each ingredient separately.

To make the chilli oil, chop the chilli and leave to infuse in the oil for about 2 hours at 70ºC. Strain and put in a squeezy bottle.

For the quinoa shoots, boil the quinoa shoots for 5 minutes in the measured water. Season with salt and keep hot.

Finishing and presentation

Lightly salt the quinoa-coated langoustine and fry both sides in olive oil.

On the right-hand side of the plate, arrange a vertical salad made up of 7 spring onion rings, 7 tomato cubes, 3 lime cubes 4 small coriander leaves, and a little chopped lime zest. Finish with 4 drops of chilli oil, salt and a few drops of extra-virgin olive oil.

Mix 60g of cooked quinoa shoots with 30g of puffed quinoa and heat under the salamander grill .

Divide the mixture among the four dishes. Place as a bouquet in the base of the dishes.

Cut the upper part of the tail off the quinoa-coated langoustine so that the top part of the tail is bare. Place a langoustine tail vertically on the left-hand side of the salad, leaving a space of 4cm in which to arrange vertically a spoon of langoustine essence and oil.

The kefir comes in a separate jug so that the waiter can serve it in front of the diner.

Cutlery Spoon, fork and fish knife.

How to eat Each ingredient alternately.

Read Jay Rayner on meeting Adrià and let us know what you think on the blog