Cold Txangurro with sea flavors and sprouts (2005)

Pedro Subijana, one of the main proponents of Spanish nouvelle cuisine for the last thirty years, never ceases to bring forth new techniques, form new aesthetic ideals and seek out new combinations. The txangurro, a traditional preparation with a base of velvet swimming crab, is served cold over a coral sauce with cubes of dried bread soaked in pepper juice. On the side, on top of a solid mollusk water foam, sprouts of aromatic herbs are arranged. Delicious.