Plankton Brioche, filled with a smoked tartar of La Santa’s Scarlet Shrimp by Chef Nauzet Betancort of Tasting Spain

METHOD

1. In the bowl of a kitchen mixer, mix the milk and dashi with the lactose until it dissolves. Add the eggs one by one. Incorporate the flour mixed with sugar, plankton, and crumbled yeast. Work at medium speed until obtaining an elastic dough that detaches from the bowl’s walls.
   Add room temperature butter in three parts while continuing to work the dough for about another ten minutes.
   Place the dough in a bowl, cover it with film, and let it ferment for 12 hours.
   After this time, roll out the dough between two sheets of parchment paper and a little flour. Let it cool in the fridge for 30 minutes and then cut it into portions of 8-10 g each and shape them into balls. Let them ferment at room temperature for 2 hours on baking trays lined with parchment paper, placing 4 brioches per row.
   The oven parameters will be as follows:
   Steam oven: 96℃ Vapor.
   Speed: 1 of humidity.
   Time: 16 minutes.
2. Remove the brioches from the oven and let them cool and freeze. Then, fry each brioche in a pot with sunflower oil at 150 ℃. Place the fried brioches on a tray with absorbent paper to remove the excess oil. Sprinkle with a little seaweed powder, remove and reserve in a hermetic container.
3. For the Tartar: Peel the shrimp and cut them into small pieces of approximately 5mm and keep them in a container with ice underneath to keep them fresh. Wash the green apple and peel it, cut it into 5mm slices and put them in a container with cold water and a few drops of lemon juice so
   they do not oxidize. Drain it and chop it into 5mm cubes. In a bowl with another bowl of ice underneath, mix the mayonnaise, the shrimp, the lime
   juice, the apple cubes, and the chopped chives. Season with salt and pepper. Place in a piping bag and keep in the fridge until use.
4. For the Smoked Salmon Skin Oil:
   Place the two oils and the salmon skins in a vacuum bag. Vacuum seal with expansion (a compact block should not form with the leftovers). Program cooking for 5 hours at 70℃ (in a bain-marie with a roner). After this time, strain with a filter paper and reserve.
5. For the Mayonnaise:
   In the corresponding glass of the blender, add the base, egg yolk, a pinch of salt, cider vinegar, and finally the oil. Emulsify by moving the blender from bottom to top, giving small hits from bottom to top without leaving the mixture.
6. Finishing the Snack:
   Make a hole at the top of the brioche and fill it with the smoked scarlet shrimp tartar. It should look like an open bite where you can see the filling. Place a teaspoon of caviar on top and a sprout.