Courgette, mussels, mushrooms and shellfish consommé raviolis

 For the stuffing:

• Steam the mussels open.
• Confit the mushrooms.
• Peel and finely cut the prawns.
• Cut the garlic into brunoise, fry it until brown and add the mushrooms, the prawns, the mussels, all finely diced and sauté.
• Remove from the heat, place on the salt point and add the chopped apple without the skin, mix.

For the shellfish consommé:

• Prepare a basic fumet, on one side.
• Meanwhile, bake the fish until golden brown.
• Bake the vegetables on a different tray so that the vegetable’s juices don’t mix with the fish juices.
• Fry the squid and prawns unpeeled until golden in colour.
• Deglaze the baking sheets and the pan with white wine.
• Add all the ingredients to a pot, add the juices from the tray and the fumet.
• Simmer for fifteen minutes, defoaming, and turn off the heat. Cover and let rest for at least one hour.
• Thicken lightly with xantana gum.

For the garnish:

• Cook the barnacles in very salty boiling water.
• Peel the white asparagus and cut them into julienne strips.
• Cut the raw scallop into julienne strips.

For decoration:

• Alioli Crisp

SET UP

• Heat the raviolis in the oven at 220 ºC.
• Peel the barnacles removing only the outside part.
• Sauté the asparagus and scallop julienne strips.
• Place the hot raviolis onto the plate.
• Place the barnacles on one side.
• Pour the hot consommé over the barnacles.
• Garnish with a spoonful of sautéed asparagus and scallop.
• Decorate with an alioli crisp.