Procedure - Step 1 - Preparing the kernel:
Cut the lemon in half, squeeze it into a saucepan and add the kernel. Cover with water and salt.
Cook covered for 45 minutes from boiling. Keep it bubbling.
Once cooked, allow it to cool in the liquid and then keep it cold in the same way.
Remove the outer skin from the kernel and slice it into four portions.
Scoop out the inside with an apple corer, taking care to maintain the cylindrical shape of the removed portions.
Beat the eggs and slacken them with a little water.
Place the flour and breadcrumbs in two flat containers.
Coat the rolls one by one, by dipping them successively in the flour, egg and breadcrumbs. Store in a cold place.
Procedure - Step 2 - Preparing the lemon foam:
A maximum of an hour before serving, mix the water, juice and sugar. Bring to the boil and add the agar-agar. Melt it and let it cool to approximately 50°C. Add the egg whites and pour it into a siphon.
Add a cartridge and keep warm at 60°C, max.
Procedure - Step 3 - Preparing the shrimp ragout:
Peel the shrimp tails. Peel the mushrooms and let the trimmings infuse into the crème fraîche.
Cut the mushrooms into small cubes and sauté them in olive oil. Drain the fat and cool it quickly.