Crispy fried sea anemones with potato and parsley cream
Item 1 of 1
- medium
- 4
- 60 minutes
This unusual seafood recipe from Roberto Petza is the chef's take on the Sardinian delicacy of 'orziadas' – crispy, battered sea anemones (usually anemonia sulcata) – served in a smooth potato cream. Often foraged around the Mediterranean coast, the anemones do not keep well so are best stored in salt water and cooked fresh on the same day as they were picked. Most anemones have a sting, so are best handled with care, although frying in hot oil will counteract this. If unable to source sea anemones, oysters would make a suitable substitute.
First published in 2016
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Ingredients
Metric
Imperial
Fried sea anemones
- 32 sea anemones, stored in salt water
- 1 sheet of nori seaweed
- 4g of fennel pollen
- 50g of semolina flour
- 50g of rice flour
- 1 egg white
- vegetable oil, for frying
Potato cream
- 700g of potatoes, peeled and cubed
- 40g of leek, finely sliced
- 1/2 garlic clove, finely chopped
- 1/2 shallot, finely chopped
- 1 bay leaf
- 40g of flat-leaf parsley leaves
- 2 tbsp of extra virgin olive oil
Lemon almonds
- 2 tbsp of blanched almonds, sliced
- 1 lemon
- 1/2 tsp extra virgin olive oil
To serve
- edible flowers
- fronds of fresh dill
- micro herbs
- extra virgin olive oil
SAVE RECIPE
Equipment
- Blender
- Food processor
- Deep-fryer
Method
1
Heat the extra virgin olive oil in a large pan and add the sliced leeks, chopped garlic and shallot. Sauté over a medium heat for 5 minutes until softened
- 2 tbsp of extra virgin olive oil
- 40g of leek, finely sliced
- 1/2 garlic clove, finely chopped
- 1/2 shallot, finely chopped
2
Add the cubed potatoes and bay leaf, then pour over just enough water to cover the vegetables. Bring to a simmer and allow to cook for 15 minutes
- 700g of potatoes, peeled and cubed
- 1 bay leaf
3
Meanwhile, heat a frying pan over a medium heat and add the sliced almonds. Gently toast until lightly golden and fragrant, being careful not to let them burn
- 2 tbsp of blanched almonds, sliced
4
Once lightly toasted, tip the almonds on to a plate and allow to cool slightly before sprinkling over a little extra virgin olive oil and freshly squeezed lemon juice to season. Set aside until ready to serve
- 1 lemon
- 1/2 tsp extra virgin olive oil
5
Once the potatoes are completely soft, discard the bay leaf and stir through the parsley. Transfer to a blender and blitz until smooth, forming a green cream. Pass through a sieve into a clean pan and keep warm over a gentle heat
- 40g of flat-leaf parsley leaves
6
Preheat a deep-fryer to 180°C
7
For the sea anemones, place the dried seaweed, fennel pollen and both types of flour in a food processor and combine to form an even crumb. Transfer to a bowl and whisk in the egg white to create a smooth batter
- 1 sheet of nori seaweed
- 4g of fennel pollen
- 50g of semolina flour
- 50g of rice flour
- 1 egg white
8
Drain the sea anemones from the salt water and rinse thoroughly in cold water. Dip in the bowl to coat evenly in the batter and fry in batches for a few minutes in the hot oil, until the batter is crisp and golden
- vegetable oil, for frying
- 32 sea anemones, stored in salt water
9
To serve, divide the warm potato cream between serving dishes and scatter over the toasted almonds. Top with the fried sea anemones and garnish with edible flowers, fresh dill fronds and micro herbs. Finish with a drizzle of extra virgin olive oil and serve immediately
- edible flowers
- fronds of fresh dill
- micro herbs
- extra virgin olive oil
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