From @Italia Squisita
2 hr · Serves 8
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Ingredients
Generously grease a bundt pan or decorative copper mold with softened butter.
Line the greased mold completely with sea lettuce algae leaves, ensuring no gaps remain.
Mandoline the yellow courgettes and cucumbers into thin, uniform 1–2 mm slices.
Trim the courgette and cucumber slices cleanly into matching tapered points.
Blanch the yellow courgette slices in salted boiling water for a few seconds until pliable.
Drain the blanched courgettes onto a wire rack to dry without chilling in ice water.
Arrange cucumber slices point-down radially along the inside walls of the mold, leaving gaps between each slice.
Place blanched yellow courgette slices in the gaps to form an alternating geometric pattern.
Place the lined mold in the freezer or blast chiller to set the vegetables firm.
Then 15 min of waiting
Dice the celery, carrot, and onion into a fine aromatic mirepoix.
Heat extra virgin olive oil in a pot, add parsley stems and the diced aromatics, then add the clams and mussels.
Deglaze with white vermouth, cover immediately, and steam just until opened.
Remove clams and mussels as soon as they open, shuck them, and clean off any beard or grit.
Blanch parsley leaves in salted boiling water for a few minutes, shock in ice water, drain, and blend into a smooth, thick green paste.
Blanch spinach leaves in salted boiling water for a few seconds, shock in ice water, and lay flat to dry.
Boil the whole lobster in salted water for 2 minutes for the tail and 4–5 minutes for the claws.
Extract the lobster tail meat in one piece, scrape smooth, and slice into thick rounds.
Extract the claw and leg meat from the lobster shell intact.
Shuck the raw oysters from their shells and set aside on paper towels.
Cut the skinned sea bass fillets into chunks.
Blend the sea bass chunks with the egg white and salt in a Thermomix or food processor until smooth.
Pour in the cold heavy cream while blending until a thick, firm, smooth mousseline forms.
Add an ice cube while blending if the mixture starts to warm, to prevent the emulsion from breaking.
Divide the mousseline into three equal 350 g portions in separate bowls.
Fold the blended parsley paste into the first mousseline portion along with the shucked clams.
Fold the diced aromatics from steaming into the second mousseline portion.
Fold the dried lobster coral powder into the third mousseline portion.
Transfer each flavored mousseline into its own separate piping bag.
Retrieve the chilled lined mold from the freezer.
Pipe the green parsley-clam mousseline carefully into the bottom of the mold in small dots, pressing out air pockets with a wet spoon.
Arrange the raw shucked oysters evenly over the green mousseline layer.
Cover the oysters with another layer of green mousseline, smoothing it down flat.
Lay a flat layer of blanched spinach leaves over the green layer to form a distinct barrier between mousselines.
Pipe the coral-lobster mousseline over the spinach layer, press flat, and arrange the sliced lobster tail and claw meat over it.
Cover the lobster with more coral mousseline, then lay a second barrier layer of blanched spinach leaves.
Pipe the aromatic-vegetable mousseline over the spinach, press flat, and top with the shucked mussels.
Sprinkle the mussels with turmeric and chopped parsley, then cover with the remaining aromatic mousseline.
Smooth the top layer flush with the mold using a wet spoon.
Fold the overhanging vegetable edges over the top mousseline to seal the filling inside.
Sprinkle chopped fresh parsley across the top.
Wrap the mold tightly in multiple layers of plastic cling film, sealing completely so no moisture can enter.
Bake in a steam oven at 136°F (58°C) for 55 minutes until cooked through.
Then 55 min of waiting
Allow the chartreuse to cool to room temperature in its mold before unmolding.
Then 30 min of waiting
Heat extra virgin olive oil in a pan, add fresh parsley stems and clams, and pour in champagne and white vermouth.
Add sea bass fish stock, bring to a boil until clams open, strain through a fine sieve, and reduce until slightly thickened.
Then 10 min of waiting
Stir reserved cooked clams and fresh chopped parsley into the reduced sauce just before serving.
Whisk all-purpose flour with ice-cold water in a bowl to create a medium-thin batter.
Remove the pistils from the courgette flowers and open the petals wide around a foil paper cone form.
Brush the batter delicately onto the inside and outside of the opened petals.
Heat frying oil to 340°F (170°C).
Deep fry the battered flowers on their foil forms until crisp and pale golden, then drain on paper towels.
Invert the cooled chartreuse onto a serving platter and carefully remove the mold.
Garnish the top central hollow of the chartreuse with the crisp fried courgette flowers.
Slice into thick cake-like wedges and spoon the warm clam-champagne sauce over each slice.
Cooling the assembled terrine before unmolding is essential for the gelatinous and protein emulsion to hold its geometric structure when sliced.
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