Sottosabbia

Method

1. Boil a pot of water and cook peeled, diced potatoes until tender (do not salt the water).
2. In a large pan, heat a drizzle of extra-virgin olive oil with a peeled garlic clove (germ removed) and a small piece of fresh chili pepper.
3. Add the shellfish (vongole, cozze, telline) to the pan and cook over high heat until they open. Turn off heat, remove the shellfish, and reserve the cooking liquid.
4. Drain the cooked potatoes and transfer them to a blender. Add the reserved shellfish cooking liquid and a pinch of curry powder. Blend until smooth and creamy – this is your 'sand' velouté. Adjust consistency with more liquid if needed.
5. Shell the shellfish, keeping all the meat. Set aside.
6. For the fried anchovies: dip each anchovy fillet in egg white, then coat generously with fresh breadcrumbs made from finely blended pancarré (sandwich bread). Press the breadcrumbs on firmly.
7. Heat peanut oil to 170°C (340°F). Fry the breaded anchovies in batches until golden and crisp. Drain on paper towels.
8. If using dried hijiki seaweed, soak in cold water for 10 minutes, then drain. Sauté a peeled garlic clove in a little olive oil, add the rehydrated seaweed, and cook for 1 minute. Add a splash of the soaking water and cook until tender. Season with a pinch of chili if desired.
9. To assemble: place a spoonful of sautéed seaweed at the bottom of a glass.
10. Add a layer of the potato velouté (about 1 cm thick).
11. Scatter a few shelled shellfish on top, then cover with another layer of velouté.
12. Sprinkle a tiny pinch of curry powder on top for visual effect.
13. Place a fried anchovy on top and garnish with a little lemon zest and a pinch of salt.
14. Serve immediately, with extra fried anchovies on the side if desired.