On a baking sheet, spread out a large quantity of coarse sea salt. Spread the washed potatoes over the salt and bake in a preheated 200°C oven until they are crispy on the outside and soft inside.
Cut the potatoes in half and empty them.
Put their pulp into a pot, add the cream and bring to a boil.
Then remove pot from heat and let rest, covered, for 45 minutes.
Then pass through a sieve and weigh out 565 grams.
Peel the remaining potatoes, cut into chunks and put in a vacuum pack, seal, and place in boiling water over low heat until the potatoes are softened.
Remove them from the bag and pass the potatoes through a sieve.
Add 190 grams of this purée to the 565 grams of the creamed potatoes in a pot.
Add salt to taste.
Add the calcium lactate, the kappa, iota and genuvisco carrageenan and blend together with a hand mixer.
Over high heat, bring to boil and cook for 3 minutes, stirring continuously.
Remove from heat and keep stirring.
Aromatic herb pasta
Bring salted water to a boil and add the aromatic herbs.
When boiled, remove and cool in iced water then dry well.
Blend well with a micer.
Put aside a half spoonful for the successive preparation of the aromatic herb foam (see recipe).
Divide the remaining quantity in two for the potato slices and the aromatic herb sorbet (see recipe).
Potato slices with aromatic herbs
Beat the creamed potatoes with the aromatic herb pasta, place in a terrine and let cool for 12 hours.
Before the garnish, cut into slices (2.5 x 2.5 x 9cm) and bread each slice with the chopped shrimp chips.
Heat the slices until tepid and put on plate.
Peel and de-vein shrimp, wash under cold running water and pat dry with paper towels.
Heat olive oil in a pan and briefly sauté the shrimp on both sides, add salt to taste and put on plate.
Finishing the plate
Prepare 4 plates each with 1 slice of potatoes with aromatic herbs; add 3 sautéed shrimp and garnish with the tips and leaves of aromatic herbs.
Lightly sprinkle with the Espelette chili pepper and serve immediately.