Tortillita with Carabinero prawns, plankton crème and aioli

Blend all the dry ingredients into a fine powder and mix with the water and vodka.

Reserve for 30 minutes in the refrigerator.

Heat oil in a pot until 190°C.

Put a cake ring of 12 cm diameter in the oil.

Disperse 50 grams of batter in the hot oil until fully cooked.

Take the ring out of the oil and scoop out the fritter.

Season with salt and reserve in a dry place.

Clean and reserve in the refrigerator for later use.

Heat the Carabinero heads and shells in oil.

Add the tomato paste and deglaze with the sherry.

Clean the vegetables and cut into fine brunoise.

Sweat the vegetables into the butter.

Add the vegetables and the fish fumet to the carabinero‑sherry mixture.

Cook for 30 to 40 minutes.

Pass through a fine sieve and reduce by half.

Add the Culinaire Original and reduce by half again.

Season to taste.

Cool down and reserve in a cream canister charged with 1 CO₂ cartridge before service.

Reserve in the refrigerator.

Bring the fish fumet to the boil and add the seaweed.

Blend into a fine purée.

Strain through a fine mesh sieve.

Add the plankton and mix well.

Cool on ice water immediately and reserve in the fridge.

Mix the Culinaire Original, aioli, xanthan gum and zest and juice of 1 lemon in a blender.

Pass through a fine mesh sieve.

Season with salt.

Reserve in the refrigerator.