Raw pink shrimp with frozen Riberella salad

Method :

Pink Shrimp Disc Taste of Sciacca: take the pink shrimp and peel, taking care to remove the intestines from the larger shrimps, put a layer of cling film and shrimp on the cling film, cover with cling film and beat with a meat mallet to form a disc. Freeze with plastic wrap.

Pomegranate syrup: put 100ml pomegranate juice with 30g of sugar in a saucepan and reduce by one third until it has the consistency of a syrup.

Fennel sorbet:

Fennel 600 gr

Sugar 140 gr

Lemon 1 \ 2

Pinch salt

Tufts of fennel

Cut the fennel into squares, mix with all the ingredients and put under vacuum to macerate for 3 hours. Blend and put in the freezer. Remove from the freezer, blend and refreeze so that the mixture remains grainy.

Presentation: Take the disc out of the freezer and remove one side of the film, place that side on the platter and remove the opposite film layer. Cut the fennel very thin on a mandolin and soak in cold water for a few minutes. Cut the oranges ‘live’, that is, removing the peel and then removing the segments of the oranges themselves from the fibrous part that surrounds them. Drain the fennel and season with the finely chopped onion, oranges, extra virgin olive oil, salt and pepper. Place this salad on the pink shrimp and garnish with wild fennel leaves. Take the sorbet out of the freezer, if too hard, blend and make a quenelle with a spoon and put on the opposite side of the salad. Decorate the dish with the tip of a teaspoon with pomegranate syrup.

Recipe by Chef Gianluca Interrante