Raw fennel pearls, risotto and emulsion

Raw fennel pearls, risotto and emulsion
Martín Berasategui
Cocinero: Martín Berasategui
País: España
Localidad: 20160 Lasarte-Oria
Dirección: Loidi, 4
(+34) 943366471

Martín Berasategui is not certainly a volcano from which creative lava violently bubbles. The level of perfection that he has demonstrated over so many years, which has propelled him to the highest heights of international gastronomy, corresponds with his capacity for reflection, maturity, his indefatigable spirit of work, his intelligence, his sense of taste, his proverbial refinement… This having been said, the greatest feast in his house is a combination of those formulas that have stood the test of time alongside new creations that he continues to produce year after year, but which are never allowed onto the menu before being certified as truly spectacular.
Every year we come across a recipe (or recipes) that deserve(s) to be highlighted in this section of the guide. For this occasion we chose the “raw fennel pearls, risotto and emulsion”. There are those who think that fennel is not appreciated enough by the general public to be included here. This might be true. Until you try this dish. Here, the fennel is presented in three textures. First, starting with a brunoise, he “fabricates” little grains as if they were rice, then prepares them like you would a risotto. Second, a foamy juice is made, also from fennel, that encircles the risotto at plating time. Last, the fennel is cut into incredibly thin pieces, as if it were not fennel at all, firm and juicy, dressed like a salad, which crowns the dish. The result is moving. A dish that should be difficult but that, on the contrary, fills the guest with satisfaction.



La Receta



False risotto 2 servings
45 g fennel brunoise
15 g mascarpone
15 g rice stock (1 rounded tbsp)
7 g grated parmesan
2 g chopped chives
2 g chopped fennel threads
15 g Motte butter
15 g fennel puree (1 rounded tbsp)
Salt
 

For the broth:

Place the brunoise in ice water.
Drain the fennel and sweat with the butter until al dente.
Remove from heat and add the rice stock and fennel puree.
Heat for a few moments and stir in butter away from heat with the mascarpone, parmesan and chives.
Heat gently and salt to taste.
 

Butter to sweat the fennel
15 g butter for every 54 g chopped fennel threads
To sauté:
Melt the butter and sweat the fennel, without browning, for approx. 45 seconds. Drain well and stir for a few seconds until cooling.
Fennel puree = approx 300 g 10 people

70 g julienned shallots
40 g butter
200 g cream
170 g fennel
Salt
 

For the puree:

Sauté the shallots in butter without browning.
Add the fennel and cook for 5 minutes more.
Add the cream and cook over low heat for 6 more minutes or until the vegetables are done.
Blend in a Mycook Taurus, pass through a fine sieve and salt to taste.
This will yield around 300 grams.
 

Rice stock = approx 250 g
10 people

500 g rice
50 g shallots
2 garlic cloves
25 g butter
100 g white wine
200 g Monday broth
1,400 g water
For the puree:

Sweat the shallots and garlic with the butter, add the rice, white wine and reduce until dry.
Add the Monday stock and reduce again until dry.
Add the water and cook for 25 minutes as if it were a risotto.
Pass through a fine sieve, pressing strongly to remove all the starch.
This will yield around 250 grams.
Foamy fennel juice = 1/2 of the recipe yields one liter

300 g fennel
450 g heavy cream
240 g onion
900 g mussel broth
120 g butter for sweating
150 g butter for the finish
3 star anise
Salt and pepper
7 g lecithin
For the juice:

Julienne the onion and fennel.
Cook for 10 minutes with the butter.
Add the mussel broth and cook over low heat for 10 minutes.
Add the heavy cream and star anise and cook for 8 minutes more.
Pass through a fine sieve.
Emulsify with the lecithin.
This will yield around 1 L of juice.
 

Raw fennel

12 g raw fennel sliced on a meat slicer as thin as possible
Chopped fennel
Salt
Virgin olive oil
 

For the fennel:
Use the whitest, freshest fennel available. Slice as thinly as possible on a meat slicer, place in ice water to make it even crispier.
At service, remove from the water, drain and dress lightly with a little salt, olive oil and chopped fennel.
FINISHING
In a semi-deep plate place one serving (1 large tablespoon, around 50 g) of the fennel risotto.
Encircle completely with the fennel foam.
Finish by topping with the raw fennel at the center of the risotto and crown with 2 amaranth sprouts and 2 celery sprouts.
 

Tags:


Raw fennel pearls, risotto and emulsion

Raw fennel pearls, risotto and emulsion
Martín Berasategui
Cocinero: Martín Berasategui
País: España
Localidad: 20160 Lasarte-Oria
Dirección: Loidi, 4
(+34) 943366471

Martín Berasategui is not certainly a volcano from which creative lava violently bubbles. The level of perfection that he has demonstrated over so many years, which has propelled him to the highest heights of international gastronomy, corresponds with his capacity for reflection, maturity, his indefatigable spirit of work, his intelligence, his sense of taste, his proverbial refinement… This having been said, the greatest feast in his house is a combination of those formulas that have stood the test of time alongside new creations that he continues to produce year after year, but which are never allowed onto the menu before being certified as truly spectacular.
Every year we come across a recipe (or recipes) that deserve(s) to be highlighted in this section of the guide. For this occasion we chose the “raw fennel pearls, risotto and emulsion”. There are those who think that fennel is not appreciated enough by the general public to be included here. This might be true. Until you try this dish. Here, the fennel is presented in three textures. First, starting with a brunoise, he “fabricates” little grains as if they were rice, then prepares them like you would a risotto. Second, a foamy juice is made, also from fennel, that encircles the risotto at plating time. Last, the fennel is cut into incredibly thin pieces, as if it were not fennel at all, firm and juicy, dressed like a salad, which crowns the dish. The result is moving. A dish that should be difficult but that, on the contrary, fills the guest with satisfaction.



La Receta



False risotto 2 servings
45 g fennel brunoise
15 g mascarpone
15 g rice stock (1 rounded tbsp)
7 g grated parmesan
2 g chopped chives
2 g chopped fennel threads
15 g Motte butter
15 g fennel puree (1 rounded tbsp)
Salt
 

For the broth:

Place the brunoise in ice water.
Drain the fennel and sweat with the butter until al dente.
Remove from heat and add the rice stock and fennel puree.
Heat for a few moments and stir in butter away from heat with the mascarpone, parmesan and chives.
Heat gently and salt to taste.
 

Butter to sweat the fennel
15 g butter for every 54 g chopped fennel threads
To sauté:
Melt the butter and sweat the fennel, without browning, for approx. 45 seconds. Drain well and stir for a few seconds until cooling.
Fennel puree = approx 300 g 10 people

70 g julienned shallots
40 g butter
200 g cream
170 g fennel
Salt
 

For the puree:

Sauté the shallots in butter without browning.
Add the fennel and cook for 5 minutes more.
Add the cream and cook over low heat for 6 more minutes or until the vegetables are done.
Blend in a Mycook Taurus, pass through a fine sieve and salt to taste.
This will yield around 300 grams.
 

Rice stock = approx 250 g
10 people

500 g rice
50 g shallots
2 garlic cloves
25 g butter
100 g white wine
200 g Monday broth
1,400 g water
For the puree:

Sweat the shallots and garlic with the butter, add the rice, white wine and reduce until dry.
Add the Monday stock and reduce again until dry.
Add the water and cook for 25 minutes as if it were a risotto.
Pass through a fine sieve, pressing strongly to remove all the starch.
This will yield around 250 grams.
Foamy fennel juice = 1/2 of the recipe yields one liter

300 g fennel
450 g heavy cream
240 g onion
900 g mussel broth
120 g butter for sweating
150 g butter for the finish
3 star anise
Salt and pepper
7 g lecithin
For the juice:

Julienne the onion and fennel.
Cook for 10 minutes with the butter.
Add the mussel broth and cook over low heat for 10 minutes.
Add the heavy cream and star anise and cook for 8 minutes more.
Pass through a fine sieve.
Emulsify with the lecithin.
This will yield around 1 L of juice.
 

Raw fennel

12 g raw fennel sliced on a meat slicer as thin as possible
Chopped fennel
Salt
Virgin olive oil
 

For the fennel:
Use the whitest, freshest fennel available. Slice as thinly as possible on a meat slicer, place in ice water to make it even crispier.
At service, remove from the water, drain and dress lightly with a little salt, olive oil and chopped fennel.
FINISHING
In a semi-deep plate place one serving (1 large tablespoon, around 50 g) of the fennel risotto.
Encircle completely with the fennel foam.
Finish by topping with the raw fennel at the center of the risotto and crown with 2 amaranth sprouts and 2 celery sprouts.
 

Tags:


Raw fennel pearls, risotto and emulsion

Raw fennel pearls, risotto and emulsion
Martín Berasategui
Cocinero: Martín Berasategui
País: España
Localidad: 20160 Lasarte-Oria
Dirección: Loidi, 4
(+34) 943366471

Martín Berasategui is not certainly a volcano from which creative lava violently bubbles. The level of perfection that he has demonstrated over so many years, which has propelled him to the highest heights of international gastronomy, corresponds with his capacity for reflection, maturity, his indefatigable spirit of work, his intelligence, his sense of taste, his proverbial refinement… This having been said, the greatest feast in his house is a combination of those formulas that have stood the test of time alongside new creations that he continues to produce year after year, but which are never allowed onto the menu before being certified as truly spectacular.
Every year we come across a recipe (or recipes) that deserve(s) to be highlighted in this section of the guide. For this occasion we chose the “raw fennel pearls, risotto and emulsion”. There are those who think that fennel is not appreciated enough by the general public to be included here. This might be true. Until you try this dish. Here, the fennel is presented in three textures. First, starting with a brunoise, he “fabricates” little grains as if they were rice, then prepares them like you would a risotto. Second, a foamy juice is made, also from fennel, that encircles the risotto at plating time. Last, the fennel is cut into incredibly thin pieces, as if it were not fennel at all, firm and juicy, dressed like a salad, which crowns the dish. The result is moving. A dish that should be difficult but that, on the contrary, fills the guest with satisfaction.



La Receta



False risotto 2 servings
45 g fennel brunoise
15 g mascarpone
15 g rice stock (1 rounded tbsp)
7 g grated parmesan
2 g chopped chives
2 g chopped fennel threads
15 g Motte butter
15 g fennel puree (1 rounded tbsp)
Salt
 

For the broth:

Place the brunoise in ice water.
Drain the fennel and sweat with the butter until al dente.
Remove from heat and add the rice stock and fennel puree.
Heat for a few moments and stir in butter away from heat with the mascarpone, parmesan and chives.
Heat gently and salt to taste.
 

Butter to sweat the fennel
15 g butter for every 54 g chopped fennel threads
To sauté:
Melt the butter and sweat the fennel, without browning, for approx. 45 seconds. Drain well and stir for a few seconds until cooling.
Fennel puree = approx 300 g 10 people

70 g julienned shallots
40 g butter
200 g cream
170 g fennel
Salt
 

For the puree:

Sauté the shallots in butter without browning.
Add the fennel and cook for 5 minutes more.
Add the cream and cook over low heat for 6 more minutes or until the vegetables are done.
Blend in a Mycook Taurus, pass through a fine sieve and salt to taste.
This will yield around 300 grams.
 

Rice stock = approx 250 g
10 people

500 g rice
50 g shallots
2 garlic cloves
25 g butter
100 g white wine
200 g Monday broth
1,400 g water
For the puree:

Sweat the shallots and garlic with the butter, add the rice, white wine and reduce until dry.
Add the Monday stock and reduce again until dry.
Add the water and cook for 25 minutes as if it were a risotto.
Pass through a fine sieve, pressing strongly to remove all the starch.
This will yield around 250 grams.
Foamy fennel juice = 1/2 of the recipe yields one liter

300 g fennel
450 g heavy cream
240 g onion
900 g mussel broth
120 g butter for sweating
150 g butter for the finish
3 star anise
Salt and pepper
7 g lecithin
For the juice:

Julienne the onion and fennel.
Cook for 10 minutes with the butter.
Add the mussel broth and cook over low heat for 10 minutes.
Add the heavy cream and star anise and cook for 8 minutes more.
Pass through a fine sieve.
Emulsify with the lecithin.
This will yield around 1 L of juice.
 

Raw fennel

12 g raw fennel sliced on a meat slicer as thin as possible
Chopped fennel
Salt
Virgin olive oil
 

For the fennel:
Use the whitest, freshest fennel available. Slice as thinly as possible on a meat slicer, place in ice water to make it even crispier.
At service, remove from the water, drain and dress lightly with a little salt, olive oil and chopped fennel.
FINISHING
In a semi-deep plate place one serving (1 large tablespoon, around 50 g) of the fennel risotto.
Encircle completely with the fennel foam.
Finish by topping with the raw fennel at the center of the risotto and crown with 2 amaranth sprouts and 2 celery sprouts.
 

Tags:


Casarecce Ciertamente Tiesos Impregnados de un Jugo Gelatinoso de Pimientos de Anglet

Casarecce Ciertamente Tiesos Impregnados de un Jugo Gelatinoso de Pimientos de A
Nerua
Cocinero: Josean Martínez Alija
País: España
Localidad: 48001 Bilbao (Vizcaya)
Dirección: Abandoibarra Etorbidea, 2
(+34) 944239333

El título de este plato es tan estrictamente riguroso como su ejecución. La esencialidad alcanza cotas inalcanzables. Dos elementos, bueno, tres, que más da. Una pasta, una gelatina y unas alcaparras, que no son determinantes, pero aportan un contrapunto. Lo importante, lo trascendental, es que esta fórmula representa una revolución nunca antes vivida en la gastronomía mundial. Italia nunca imaginó algo parecido. La pasta se presenta mucho más que al dente, al límite, casi cruda, casi cruda en el centro, no apenas, nada impregnada de suculencias exteriores, que a la vez que embeben, ablandan la textura. La pasta está al límite de lo admisible,repugnantemente dura para un español, apasionante para un gourmet, pasta, repetimos, dura, muy tersa, que sólo sabe a pasta, a pasta pura, de gran nobleza. La magia conceptual radica en el envoltorio, una gelatina de pimiento de Anglet, romero y albahaca, que brinda una sensación pringosa y,a la vez, aromática y muy gustosa. Los morros quedan cochinamente impregnados y el paladar saciado, saciado y fragante. Pimiento rojo, pimentón para más señas, romero y albahaca, sabores que embelesan transmitiendo un carácter Mediterráneo y universal. Josean Martínez Alija supera todos los límites admitidos y admisibles en un mundo tan extendido, tan trabajado, tan pensado, tan conocido.



La Receta



Caldo de verduras y legumbres

Ingredientes:
1 cabeza de ajo partida por el medio.
600 grs. de zanahorias en rodajas gordas.
300 grs de nabos en rodajas gordas.
500grs. de puerros en rodajas gordas.
100 grs. de apio - nabo en rodajas gordas.
2 cebollas en rodajas gordas.
6 cebolletas picadas gordas.
500 grs. de vino blanco.
4 litros de agua de botella
5 c/s de aceite girasol.
320 grs. garbanzos rehidratados de víspera
1 manojo de perejil
 

Elaboración:

En una cacerola sudar sin colorear todas las verduras durante 10 minutos.
Cuidado de no colorear nada.
Echar el vino blanco y reducir.
Mojar con los 4 litros de agua de botella
Hervir, desespumar y dejar cocer a fuego lento 1 hora y media. Meter rabos de perejil al final, dejar infusionar, colar y guardar en cámara.

La pasta se cuece en diferentes caldos
Caldo de romero (para cocer la pasta).

Ingredientes:

1.000 grs. caldo de verduras
20 grs. de hojas de romero
10 grs. sal fina

Elaboración:

Poner el caldo de verduras en un cazo y hervir, añadir las hojas de romero e infusionar; dejar tapado 15 minutos, colar y añadir la sal. Reservar.

Caldo de albahaca (para cocer la pasta)

Ingredientes:

1.000 grs. caldo de verduras
20 grs. hojas de albahaca
10 grs. sal fina

Elaboración:
Poner el caldo de verduras en un cazo y hervir, añadir las hojas de albahaca e infusionar; dejar tapado 15 minutos, colar y añadir la sal. Reservar.

Caldo de pimienta (para cocer la pasta)

Ingredientes:
1.000grs. caldo de verduras
40 unidades de pimienta en grano (pimienta de la India)
10 grs. sal fina

Elaboración:

Poner el caldo de verduras en un cazo y hervir, añadir la pimienta previamente machacada con un mortero e infusionar; dejar tapado 15 minutos, colar y añadir la sal. Reservar.

Jugo de pimiento verde de Anglet

Ingredientes:
2.000 grs. pimiento verde de Anglet sin pepitas ni rabo
Sal
Azúcar

Elaboración:
Planchar los pimientos por todas las caras hasta que se doren levemente. Se puede ayudar uno del soplete para dorarlos perfectamente.
Sacar a una placa y sazonarlos con sal y azúcar para que sude el pimiento y contrarrestar el posible amargor.
Meter en bolsas de vacío y meter al horno sobre rejillas a 100º C vapor por espacio de 3 horas.
Dejar reposar fuera del horno 30 minutos para que sigan sudando los pimientos y colar sin hacer casi presión.

Caldo de pieles de bacalao

Ingredientes
1.000 grs. pieles de bacalao desaladas y escurridas.
300 grs. agua
60 grs. cebolleta
7 grs. de dientes de ajos aplastados
½ cayena

Elaboración:
Meter todos los ingredientes en una bolsa de vacío, sellar y cocer a 62º durante 4 horas. Colar y pasar por una estameña para eliminar las posibles escamas o partículas, guardar y mantener en cámara.

Cocción de la pasta:

Para obtener 320 grs. de pasta necesitamos 200 grs. de pasta.

Acabado:
Tener a borbotón suave en tres cazos diferentes el caldo de albahaca, el de pimienta y el de romero y meter la pasta en ellos. Contaremos 6 minutos. Mientras, pesamos el jugo de pimiento y el de bacalao correspondientes a las raciones que nos pidan en ese momento, por separado y cortamos unos aros de pimiento verde de Anglet.
Escurrimos la pasta, cada una en una bandeja diferente.
Ponemos 3 sautés:
a) Aceite + pasta albahaca+ aros de pimiento de Anglet + jugo de pimiento verde + caldo de bacalao
b) Aceite + pasta de romero + caldo de bacalao
c) Aceite + pasta de pimienta + caldo de bacalao
Ponemos una pizca de aceite de oliva en cada una. Una de ellas la ponemos al fuego y en ella rehogamos unos aros de pimiento verde durante unos segundos y, seguido, metemos la pasta que hemos cocido en el caldo de albahaca. Damos unas vueltas, la ponemos a punto de sal si hiciera falta y le agregamos el jugo de pimiento verde. Dejamos en la plancha, suave suave, para que se impregne de los matices del pimiento y ponemos las otras dos sautés al fuego. Una vez el aceite este caliente, ponemos en una sauté la de pimienta y en la otra la de romero. Rehogamos unos segundos y las pasamos a la plancha, donde tendremos la pasta de albahaca con el pimiento, ya reducido. Terminamos repartiendo en cada sauté el caldo de pieles que tendremos reservado. Dejar reducir sin parar de remover para que absorba bien el líquido y se queden melosas las pastas. A la de pimienta le damos unas roscas más de pimienta para reforzar el sabor. Ponemos a punto de sal y a servir. Comenzaremos sirviendo la pasta de albahaca pimiento, continuamos con la de romero-bacalao y terminamos emplatando la de pimienta y bacalao. 
 

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Tender Casarecce impregnated with a gelatinous sauce of Anglet pepper

Tender Casarecce impregnated with a gelatinous sauce of Anglet pepper
Nerua
Cocinero: Josean Martínez Alija
País: España
Localidad: 48001 Bilbao (Vizcaya)
Dirección: Abandoibarra Etorbidea, 2
(+34) 944239333

The title of this dish is as rigorous as its execution. Essentialism reaches undreamt of shores. Two elements, well actually three, and nothing more. Pasta, jelly and capers, which are not a determining factor but do add a counterpoint. What is important, even transcendental, is that this formula represents a revolution never before seen in world gastronomy. Italy has never dreamed of such a thing. The pasta is presented much more than al dente, almost raw in the center, not impregnated with succulent exteriors, nothing impregnated with succulent exteriors, that both soaks up and softens the texture. The pasta is at the very limit of permissible, repugnant for a Spanish person, passionate for a gourmet: pasta, hard, firm, that only tastes of pasta, pure, noble pasta. The conceptual magic lies in the wrapping, a jelly made of Anglet pepper, rosemary and basil, boasting a sticky texture that is aromatic and flavorful. Red pepper, paprika for good measure, rosemary and basil, flavors that beautify while conveying a Mediterranean yet universal character. Josean Martínez Alija goes beyond all admissible limits in a distant world that is very much polished, thought out yet recognizable.



La Receta



Vegetable and legume broth

Ingredients:
1 head of garlic, split in half
600 g carrots in thick rounds
300 g turnips in thick rounds
600 g leeks in thick rounds
100 g celeriac in thick rounds
2 onions in thick rounds
6 shallots coarsely chopped
500 g white wine
4 liters purified water
Sunflower oil
320 g chickpeas, soaked the night before
1 bunch parsley
Preparation:

In a large pan sweat the vegetables for 10 minutes WITHOUT BROWNING.
Add the white wine and reduce.
Cover with 4 liters of bottled water.
Boil, skim and leave to cook over low heat for an hour and a half. Add the parsley stems at the end
and leave to infuse. Strain and refrigerate.

The pasta is cooked in various broths
Rosemary broth (for pasta)

Ingredients:

1,000 g vegetable broth
20 g rosemary leaves
10 g fine salt

Preparation:

Put the vegetable broth in a pot and boil. Add the rosemary and infuse, covered, for 15 minutes. Strain and salt to taste. Set aside.

Basil broth (for pasta)

Ingredients:

1,000 g vegetable broth
20 g basil leaves
10 g fine salt

Preparation:
Put the vegetable broth in a pot and boil. Add the basil leaves and infuse, covered, for 15 minutes. Strain and salt to taste. Set aside.

Pepper broth (for pasta)

Ingredients:

1,000 g vegetable broth
40 peppercorns (Indian pepper)
10 g fine salt

Preparation:

Put the vegetable broth in a pot and boil. Add the peppercorns (freshly ground with a pestle and mortar) and infuse, covered, for 15 minutes. Strain and salt to taste. Set aside.

Anglet green pepper juice

Ingredients:

2,000 g green Anglet pepper, stemmed and seeded
Salt
Sugar

Preparation:
Grill the peppers on all sides until light brown. A gas torch can be used to brown them perfectly if desired.
Move to a tray and season with salt and sugar in order to sweat the pepper and arrest any bitterness.
Place in sous-vide bags and cook in the steam oven on a rack at 100ºC for 3 hours.
Leave to cool for 30 minutes out of the oven to continue to sweat the peppers then strain using very little pressure.

Cod skin broth

Ingredients:

1,000 g cod skins, desalted and rinsed.
300 g water
60 g shallots
7 g crushed garlic cloves
Cayenne pepper

Preparation:
Place all the ingredients in a sous-vide bag, seal and cook at 62ºC for 4 hours. Strain and pass through a fine sieve to eliminate any possible scales or particles, store in the walk-in.

Cooking the pasta:

For 320 g of cooked pasta you will be 200 g dry pasta.

Finish:
Keep the three broths, of basil, rosemary and pepper, gently boiling and add the pasta. Cook for 6 minutes. In the meantime, weigh the preparations of cod and pepper to the corresponding quantity of dishes ordered at the time, separately, and cut some green Anglet pepper rings as well.
Drain the pasta, each in a different tray.
Prepare three sauté pans:
a) Oil + basil pasta + Anglet pepper rings + green pepper juice + cod skin broth
b) Oil + rosemary pasta + cod skin broth
c) Oil + pepper pasta + cod skin broth
Add a drizzle of olive oil to each sauté pan. Place one over the flames and sauté some of the green pepper rings for a few seconds then add the basil pasta. Turn a few times, adjust the salt if need and add the green pepper juice. Leave over a low grill to further impregnate the pasta with the nuances of the pepper while you place the other two pans over the flames. Once the oil is hot add the pepper pasta to one and the rosemary pasta to the other. Sauté for a few seconds and move to the grill with the basil and pepper pasta, already reduced. Finish by dividing up the cod skin broth into each individual sauté pan. Leave to reduce, stirring constantly, to absorb the liquid well and soften the pasta. To the pepper pasta add a few turns of the pepper grinder to reinforce the flavor. Salt to taste and serve. Start by serving the basil-pepper pasta first then the rosemary-cod and finish with the pepper-cod.
 

Tags:


Tender Casarecce impregnated with a gelatinous sauce of Anglet pepper

Tender Casarecce impregnated with a gelatinous sauce of Anglet pepper
Nerua
Cocinero: Josean Martínez Alija
País: España
Localidad: 48001 Bilbao (Vizcaya)
Dirección: Abandoibarra Etorbidea, 2
(+34) 944239333

The title of this dish is as rigorous as its execution. Essentialism reaches undreamt of shores. Two elements, well actually three, and nothing more. Pasta, jelly and capers, which are not a determining factor but do add a counterpoint. What is important, even transcendental, is that this formula represents a revolution never before seen in world gastronomy. Italy has never dreamed of such a thing. The pasta is presented much more than al dente, almost raw in the center, not impregnated with succulent exteriors, nothing impregnated with succulent exteriors, that both soaks up and softens the texture. The pasta is at the very limit of permissible, repugnant for a Spanish person, passionate for a gourmet: pasta, hard, firm, that only tastes of pasta, pure, noble pasta. The conceptual magic lies in the wrapping, a jelly made of Anglet pepper, rosemary and basil, boasting a sticky texture that is aromatic and flavorful. Red pepper, paprika for good measure, rosemary and basil, flavors that beautify while conveying a Mediterranean yet universal character. Josean Martínez Alija goes beyond all admissible limits in a distant world that is very much polished, thought out yet recognizable.



La Receta



Vegetable and legume broth

Ingredients:
1 head of garlic, split in half
600 g carrots in thick rounds
300 g turnips in thick rounds
600 g leeks in thick rounds
100 g celeriac in thick rounds
2 onions in thick rounds
6 shallots coarsely chopped
500 g white wine
4 liters purified water
Sunflower oil
320 g chickpeas, soaked the night before
1 bunch parsley
Preparation:

In a large pan sweat the vegetables for 10 minutes WITHOUT BROWNING.
Add the white wine and reduce.
Cover with 4 liters of bottled water.
Boil, skim and leave to cook over low heat for an hour and a half. Add the parsley stems at the end
and leave to infuse. Strain and refrigerate.

The pasta is cooked in various broths
Rosemary broth (for pasta)

Ingredients:

1,000 g vegetable broth
20 g rosemary leaves
10 g fine salt

Preparation:

Put the vegetable broth in a pot and boil. Add the rosemary and infuse, covered, for 15 minutes. Strain and salt to taste. Set aside.

Basil broth (for pasta)

Ingredients:

1,000 g vegetable broth
20 g basil leaves
10 g fine salt

Preparation:
Put the vegetable broth in a pot and boil. Add the basil leaves and infuse, covered, for 15 minutes. Strain and salt to taste. Set aside.

Pepper broth (for pasta)

Ingredients:

1,000 g vegetable broth
40 peppercorns (Indian pepper)
10 g fine salt

Preparation:

Put the vegetable broth in a pot and boil. Add the peppercorns (freshly ground with a pestle and mortar) and infuse, covered, for 15 minutes. Strain and salt to taste. Set aside.

Anglet green pepper juice

Ingredients:

2,000 g green Anglet pepper, stemmed and seeded
Salt
Sugar

Preparation:
Grill the peppers on all sides until light brown. A gas torch can be used to brown them perfectly if desired.
Move to a tray and season with salt and sugar in order to sweat the pepper and arrest any bitterness.
Place in sous-vide bags and cook in the steam oven on a rack at 100ºC for 3 hours.
Leave to cool for 30 minutes out of the oven to continue to sweat the peppers then strain using very little pressure.

Cod skin broth

Ingredients:

1,000 g cod skins, desalted and rinsed.
300 g water
60 g shallots
7 g crushed garlic cloves
Cayenne pepper

Preparation:
Place all the ingredients in a sous-vide bag, seal and cook at 62ºC for 4 hours. Strain and pass through a fine sieve to eliminate any possible scales or particles, store in the walk-in.

Cooking the pasta:

For 320 g of cooked pasta you will be 200 g dry pasta.

Finish:
Keep the three broths, of basil, rosemary and pepper, gently boiling and add the pasta. Cook for 6 minutes. In the meantime, weigh the preparations of cod and pepper to the corresponding quantity of dishes ordered at the time, separately, and cut some green Anglet pepper rings as well.
Drain the pasta, each in a different tray.
Prepare three sauté pans:
a) Oil + basil pasta + Anglet pepper rings + green pepper juice + cod skin broth
b) Oil + rosemary pasta + cod skin broth
c) Oil + pepper pasta + cod skin broth
Add a drizzle of olive oil to each sauté pan. Place one over the flames and sauté some of the green pepper rings for a few seconds then add the basil pasta. Turn a few times, adjust the salt if need and add the green pepper juice. Leave over a low grill to further impregnate the pasta with the nuances of the pepper while you place the other two pans over the flames. Once the oil is hot add the pepper pasta to one and the rosemary pasta to the other. Sauté for a few seconds and move to the grill with the basil and pepper pasta, already reduced. Finish by dividing up the cod skin broth into each individual sauté pan. Leave to reduce, stirring constantly, to absorb the liquid well and soften the pasta. To the pepper pasta add a few turns of the pepper grinder to reinforce the flavor. Salt to taste and serve. Start by serving the basil-pepper pasta first then the rosemary-cod and finish with the pepper-cod.
 

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Tender Casarecce impregnated with a gelatinous sauce of Anglet pepper

Tender Casarecce impregnated with a gelatinous sauce of Anglet pepper
Nerua
Cocinero: Josean Martínez Alija
País: España
Localidad: 48001 Bilbao (Vizcaya)
Dirección: Abandoibarra Etorbidea, 2
(+34) 944239333

The title of this dish is as rigorous as its execution. Essentialism reaches undreamt of shores. Two elements, well actually three, and nothing more. Pasta, jelly and capers, which are not a determining factor but do add a counterpoint. What is important, even transcendental, is that this formula represents a revolution never before seen in world gastronomy. Italy has never dreamed of such a thing. The pasta is presented much more than al dente, almost raw in the center, not impregnated with succulent exteriors, nothing impregnated with succulent exteriors, that both soaks up and softens the texture. The pasta is at the very limit of permissible, repugnant for a Spanish person, passionate for a gourmet: pasta, hard, firm, that only tastes of pasta, pure, noble pasta. The conceptual magic lies in the wrapping, a jelly made of Anglet pepper, rosemary and basil, boasting a sticky texture that is aromatic and flavorful. Red pepper, paprika for good measure, rosemary and basil, flavors that beautify while conveying a Mediterranean yet universal character. Josean Martínez Alija goes beyond all admissible limits in a distant world that is very much polished, thought out yet recognizable.



La Receta



Vegetable and legume broth

Ingredients:
1 head of garlic, split in half
600 g carrots in thick rounds
300 g turnips in thick rounds
600 g leeks in thick rounds
100 g celeriac in thick rounds
2 onions in thick rounds
6 shallots coarsely chopped
500 g white wine
4 liters purified water
Sunflower oil
320 g chickpeas, soaked the night before
1 bunch parsley
Preparation:

In a large pan sweat the vegetables for 10 minutes WITHOUT BROWNING.
Add the white wine and reduce.
Cover with 4 liters of bottled water.
Boil, skim and leave to cook over low heat for an hour and a half. Add the parsley stems at the end
and leave to infuse. Strain and refrigerate.

The pasta is cooked in various broths
Rosemary broth (for pasta)

Ingredients:

1,000 g vegetable broth
20 g rosemary leaves
10 g fine salt

Preparation:

Put the vegetable broth in a pot and boil. Add the rosemary and infuse, covered, for 15 minutes. Strain and salt to taste. Set aside.

Basil broth (for pasta)

Ingredients:

1,000 g vegetable broth
20 g basil leaves
10 g fine salt

Preparation:
Put the vegetable broth in a pot and boil. Add the basil leaves and infuse, covered, for 15 minutes. Strain and salt to taste. Set aside.

Pepper broth (for pasta)

Ingredients:

1,000 g vegetable broth
40 peppercorns (Indian pepper)
10 g fine salt

Preparation:

Put the vegetable broth in a pot and boil. Add the peppercorns (freshly ground with a pestle and mortar) and infuse, covered, for 15 minutes. Strain and salt to taste. Set aside.

Anglet green pepper juice

Ingredients:

2,000 g green Anglet pepper, stemmed and seeded
Salt
Sugar

Preparation:
Grill the peppers on all sides until light brown. A gas torch can be used to brown them perfectly if desired.
Move to a tray and season with salt and sugar in order to sweat the pepper and arrest any bitterness.
Place in sous-vide bags and cook in the steam oven on a rack at 100ºC for 3 hours.
Leave to cool for 30 minutes out of the oven to continue to sweat the peppers then strain using very little pressure.

Cod skin broth

Ingredients:

1,000 g cod skins, desalted and rinsed.
300 g water
60 g shallots
7 g crushed garlic cloves
Cayenne pepper

Preparation:
Place all the ingredients in a sous-vide bag, seal and cook at 62ºC for 4 hours. Strain and pass through a fine sieve to eliminate any possible scales or particles, store in the walk-in.

Cooking the pasta:

For 320 g of cooked pasta you will be 200 g dry pasta.

Finish:
Keep the three broths, of basil, rosemary and pepper, gently boiling and add the pasta. Cook for 6 minutes. In the meantime, weigh the preparations of cod and pepper to the corresponding quantity of dishes ordered at the time, separately, and cut some green Anglet pepper rings as well.
Drain the pasta, each in a different tray.
Prepare three sauté pans:
a) Oil + basil pasta + Anglet pepper rings + green pepper juice + cod skin broth
b) Oil + rosemary pasta + cod skin broth
c) Oil + pepper pasta + cod skin broth
Add a drizzle of olive oil to each sauté pan. Place one over the flames and sauté some of the green pepper rings for a few seconds then add the basil pasta. Turn a few times, adjust the salt if need and add the green pepper juice. Leave over a low grill to further impregnate the pasta with the nuances of the pepper while you place the other two pans over the flames. Once the oil is hot add the pepper pasta to one and the rosemary pasta to the other. Sauté for a few seconds and move to the grill with the basil and pepper pasta, already reduced. Finish by dividing up the cod skin broth into each individual sauté pan. Leave to reduce, stirring constantly, to absorb the liquid well and soften the pasta. To the pepper pasta add a few turns of the pepper grinder to reinforce the flavor. Salt to taste and serve. Start by serving the basil-pepper pasta first then the rosemary-cod and finish with the pepper-cod.
 

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Foie Gras Vegetal (Aguacate)

Foie Gras Vegetal (Aguacate)
Nerua
Cocinero: Josean Martínez Alija
País: España
Localidad: 48001 Bilbao (Vizcaya)
Dirección: Abandoibarra Etorbidea, 2
(+34) 944239333

Josean Martínez Alija es y con neta diferencia, el mejor cocinero del mundo en el campo vegetal, sobremanera cuando lo aborda en exclusiva, terreno que prodiga constantemente. Ahí están, entre otras, la ensalada de pepino-melón con menta, kéfir y perfume de pomelo; el puerro de Sahagún confitado con jugo de cerdo y nuez moscada; las zanahorias y su jugo sobre fondo de remolacha.... y la gloriosa berenjena asada en hebras con regaliz y yogur de aceite de olivos milenarios, fórmula que merece y con creces, el honor de figurar en la sección de Platos Artísticos del Año en la guía “Lo Mejor de la Gastronomía”. Lo que sucede es que este chef, que asciende en la presente edición de esta guía a 9,25, ya recibe dos galardones en este apartado y el Premio al Repostero del Año, con lo que nos parece “excesivo” aunque más que merecido.
En el caso que nos ocupa, estamos ante un testimonio genial de minimalismo artístico. Un pedazo de aguacate, el más graso de los frutos, que emula un óvulo de foie gras. Aguacate “cocido” al vapor, en su propio jugo, hasta alcanzar los 75º C, que preserva el cuerpo, la consistencia, la carnosidad, la cremosidad y la inmaculabilidad sápida. Nunca el aguacate tuvo un tratamiento tan inteligente y tan natural. Crudo y caliente, mejor, tibio. Parece un tocino de cerdo ibérico vegetal que sacia de sabrosura. Suculencia tan verde como grasa apoyada por un profundo jugo de chipirones -¡Cómo huele!- acidulado y perfumado con cilantro, que pone magia y matices a algo tan aparentemente humilde y excepcional. El plato de aguacate más importante de la historia.



La Receta



Ingredientes para 4 raciones

Jugo de mejillones

Ingredientes:
3 echalotes
125grs de cebolla
Un poco de verde de puerro, tomillo y apio en rama
125grs de vino blanco
100grs de agua
1kg de mejillones
Aceite de oliva
Sal y pimienta

Elaboración:

Sudar en unas gotas de aceite de oliva la cebolla, la echalote, el verde de puerro, el
tomillo y el apio en rama, durante 5 minutos. Echar el vino blanco y hervir 5 minutos, sin que nos coja color; seguido metemos los mejillones y el agua, dar unas buenas roscas de pimienta, cubrir el puchero y dejar hirviendo durante tres minutos. Pasados estos tres minutos, dejamos que repose fuera del fuego otros tres minutos, pero cubierto.
Colar y reservar el jugo obtenido para base de caldos y los mejillones para otros usos.

Caldo Chipirones, en Gastrovac

Ingredientes:

100 grs. de cebolleta en juliana
500 grs. de chipirón fresco y sin tintas
250 grs. de jugo de mejillones

Elaboración

Sudar en una cazuela la cebolleta, añadir el chipirón troceado, una pizca de sal, rehogar unos instantes, añadir el jugo de mejillones y verter esto en la Gastrovac. Poner a 50º C y hacer el vacío. Una vez alcanzada la temperatura, cocer 30 min. A continuación pasar por un colador fino y clarificar con 1 clara por 1000grs. de caldo.

Caldo de chipirón, cilantro y vinagre de limón:

Ingredientes:

300 grs. de caldo de chipirón
8 grs. de hojas de cilantro machacadas
15 grs. de vinagre de limón

Elaboración:

Hervir el caldo y agregar las hojas de cilantro machacadas. Tapar con film, una vez fuera del fuego e infusionar 5 minutos. Colar, agregar el vinagre de limón y pasar por estameña, si hiciese falta. Poner a punto de sal y servir. La infusión del caldo y el ponerlo a punto con el vinagre de limón, haremos al día.

Fumet de congrio

Ingredientes:
50 grs. de aceite de oliva extra virgen
100 grs. cebolleta picada en rodajas finas
150 grs. cebolla picada en rodajas finas
50 grs. verde de puerro en rodajas finas
110 grs. de champiñones laminados en rodajas finas
1 Kg. de colas de congrio cortado en trozos de 3cm
Lavar bien y trocear para que pierdan toda traza de sangre las espinas
8 grs. sal gorda
50 grs. de vino blanco
1.250 grs. de agua
Un bouquet garni compuesto por verde de puerro y perejil

Elaboración:
1- Sudar en aceite la cebolla, los champiñones, la cebolleta y el verde de puerro en rodajas finas (5 minutos). Una vez tiernas, adjuntar los restos del pescado y las espinas. Subir el fuego y sudar otros 15 minutos, removiendo de vez en cuando.
2- Sazonar ligeramente. Introducir el vino y hervir unos 15 segundos para quitar la acidez. Verter los 1250grs. de agua y el bouquet garni, compuesto por verde de puerro y perejil. Dejar hervir unos 20 minutos a fuego lento.
3- Retirar del fuego y dejar reposar durante 10 minutos.
4- Pasar por un colador fino y, si es necesario, clarificar.
Reservar en cámara al vacío si se va a usar en los siguientes 4 días. Si no, envasar al vacío y congelar.

Fumet de hoja de aguacate

Ingredientes:
500 grs. de fumet de congrio
10 grs. de hoja de aguacate (sin rabito y machacadas)

Elaboración:
Poner a hervir en un cazo el fumet. Cuando alcance el hervor, agregar las hojas de aguacate machacadas, retirar del fuego y tapar. Dejar reposar 5 minutos y colar, apretando levemente. Reservar en cámara.

Aguacate al vapor de hoja de aguacate

Ingredientes:
2 aguacates pequeños
500 grs. de fumet de hoja de aguacate
Sal
Pimienta
Nuez moscada

Elaboración:
Cortar el aguacate por la mitad, retirando el hueso. Pelar éste y condimentarlo con sal, pimienta blanca y nuez moscada por los dos lados. Tener la vaporera lista con el fumet de hojas de aguacate. Colocar en la vaporera las mitades de aguacate con la parte ondulada hacia arriba. Poner al fuego y tapar. Contaremos 6 minutos desde que comience el primer hervor. Mantener a fuego suave. Una vez finalizada la cocción, controlar la temperatura interna. Ha de ser de entre 75 a 80º C.

Otros
Sal de Añana
Flores de cilantro
Aceite de avellana

Acabado:
Poner a punto con aceite de nuez, pintando con él toda la superficie superior del aguacate y una gota de nuez moscada. Colocar los granos de sal y los pétalos de flor de cilantro y servir con cuidado. 
 

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Vegetable foie gras (Avocado)

Vegetable foie gras (avocado)
Nerua
Cocinero: Josean Martínez Alija
País: España
Localidad: 48001 Bilbao (Vizcaya)
Dirección: Abandoibarra Etorbidea, 2
(+34) 944239333

Josean Martínez Alija is, by a large margin, the best chef of the vegetable kingdom. He excels in this category when he tackles it exclusively, and it is a terrain he visits regularly. Stellar creations include the cucumber-melon salad with mint, kefir and grapefruit aromas; Sahagún leek confit with pork juices and nutmeg; carrots and their juices over beets… and the glorious roasted eggplant threads with licorice and olive oil yoghurt, a formula that deserves to be included in the Artistic Dishes of the Year section, and with high honors. What has happened is that this chef, who has risen in the rankings this year to a 9.25, has received two awards in this category as well as the Patissier of the Year, which may seem to us excessive but certainly deserved.
In this recipe we find a brilliant testimony to artistic minimalism. A cut of avocado, the fattiest of all fruits, that emulates a piece of foie gras. The avocado is “steamed” in its own juices to 75ºC, preserving its body, consistency, meatiness, creaminess and immaculate flavor–this fruit has never been treated in such a natural, intelligent fashion. Raw and hot, or even lukewarm. It almost seems like vegetable version of Iberian ham, satiating with its flavors. Succulence both green and fatty, supported by a profound broth of baby squid with incredible aromas, acidulated and perfumed with cilantro that adds magic and nuances to something so humble yet exceptional. The most important avocado dish in history.



La Receta



Ingredients for 4 servings

Mussel broth

Ingredients:
3 shallots
125 g onions
A small amount of leek, thyme and celery stalk
125 g white wine
100 g water
1 kg mussels
Olive oil
Salt and pepper

Preparation:

Sweat the onion, shallot, green part of the leek, the thyme,
and celery stalk in a few drops of olive oil for 5 minutes. Add the white wine and cook for 5 minutes without giving it too much heat. Add the mussels and water, a few healthy turns
from the pepper grinder, cover the pot and leave to boil for three minutes. After
these three minutes, leave to sit covered for an additional three minutes.
Strain and reserve the liquid for the base of the broths and the mussels separately.

Baby Squid, in Gastrovac

Ingredients:

100 g julienned onions
500 g fresh baby squid without the ink
250 g mussel broth

Preparation:

In a pot, sweat the shallot, add the chopped baby squid, a dash of salt, sweat
for a few moments, add the mussel broth and pour this mixture in the Gastrovac. Cook at 50ºC.
Once the temperature is reached cook for 30 minutes. Next, pass through a
fine sieve and clarify with 1 egg white for every kilo of broth.

Baby squid, cilantro and lemon vinegar broth:

Ingredients:

300 g baby squid broth
8 g finely chopped cilantro leaves
15 g lemon vinegar

Preparation:

Boil the broth and add the chopped cilantro. Cover with plastic wrap once removed from heat
and leave to infuse for 5 minutes. Strain, add the lemon vinegar and pass through a cheesecloth if necessary. Salt to taste and serve. The broth infusion and the lemon vinegar should be done the day of service.

Conger eel fumet

Ingredients:
50 g extra virgin olive oil
100 g shallots chopped into thin rounds
150 g onion chopped into thin rounds
50 g green leeks in thin rounds
110 g mushrooms sliced into thin rounds
1 kg conger eel tails cut into 3 cm pieces
Clean well and cut into pieces to remove any trace of blood from the bones
8 g rock salt
50 g white wine
1.25 kg water
A bouquet garni comprised of leek (green part only) and parsley

Preparation:
1- Sweat the onion, mushrooms, shallots and leeks in olive oil
for 5 minutes. Once softened, add the fish pieces and bones. Increase the heat and sauté for another 15 minutes, stirring occasionally.
2- Season lightly. Add the wine and boil for 15 seconds to reduce the acidity. Add the water and the bouquet garni, comprised of leek (green part only) and parsley. Leave to boil for 20 minutes over low heat.
3- Remove from heat and leave to sit for 10 minutes.
45- Pass through a fine sieve and clarify if necessary. Move to a sous-vide bag and store in the walk-in if you are going to use it within the following 4 days. If not, move to a
sous-vide bag and freeze.

Avocado flower fumet

Ingredients:
500 g conger eel fumet
10 g avocado flowers (chopped without stems)

Preparation:
Bring the fumet to a boil in a pot. When it starts to boil add the chopped avocado flowers, remove from heat and cover. Leave to sit for 5 minutes and strain, pressing lightly. Store in the walk-in.

Avocado steamed with avocado flowers

Ingredients:
2 small avocados
500 g avocado flower fumet
Salt
Pepper
Nutmeg

Preparation:
Cut the avocado down the middle and remove the pit. Peel and season with salt, white pepper and nutmeg on both sides. Have the steamer ready with the fumet of avocado flower. Place the avocado halves in the steamer with the concave part face up. Cover and steam. Cook for 6 minutes after it begins to boil. Steam over low heat. When finished, take care to maintain the internal temperature between 75 and 80ºC.

Other ingredients
Añana salt
Cilantro flowers
Hazelnut oil

Finish:
Season with hazelnut oil, brushing the entire surface of the avocado, along with a dash of nutmeg. Arrange the grains of salt and cilantro flowers and serve carefully.
 

Tags:


Vegetable foie gras (Avocado)

Vegetable foie gras (avocado)
Nerua
Cocinero: Josean Martínez Alija
País: España
Localidad: 48001 Bilbao (Vizcaya)
Dirección: Abandoibarra Etorbidea, 2
(+34) 944239333

Josean Martínez Alija is, by a large margin, the best chef of the vegetable kingdom. He excels in this category when he tackles it exclusively, and it is a terrain he visits regularly. Stellar creations include the cucumber-melon salad with mint, kefir and grapefruit aromas; Sahagún leek confit with pork juices and nutmeg; carrots and their juices over beets… and the glorious roasted eggplant threads with licorice and olive oil yoghurt, a formula that deserves to be included in the Artistic Dishes of the Year section, and with high honors. What has happened is that this chef, who has risen in the rankings this year to a 9.25, has received two awards in this category as well as the Patissier of the Year, which may seem to us excessive but certainly deserved.
In this recipe we find a brilliant testimony to artistic minimalism. A cut of avocado, the fattiest of all fruits, that emulates a piece of foie gras. The avocado is “steamed” in its own juices to 75ºC, preserving its body, consistency, meatiness, creaminess and immaculate flavor–this fruit has never been treated in such a natural, intelligent fashion. Raw and hot, or even lukewarm. It almost seems like vegetable version of Iberian ham, satiating with its flavors. Succulence both green and fatty, supported by a profound broth of baby squid with incredible aromas, acidulated and perfumed with cilantro that adds magic and nuances to something so humble yet exceptional. The most important avocado dish in history.



La Receta



Ingredients for 4 servings

Mussel broth

Ingredients:
3 shallots
125 g onions
A small amount of leek, thyme and celery stalk
125 g white wine
100 g water
1 kg mussels
Olive oil
Salt and pepper

Preparation:

Sweat the onion, shallot, green part of the leek, the thyme,
and celery stalk in a few drops of olive oil for 5 minutes. Add the white wine and cook for 5 minutes without giving it too much heat. Add the mussels and water, a few healthy turns
from the pepper grinder, cover the pot and leave to boil for three minutes. After
these three minutes, leave to sit covered for an additional three minutes.
Strain and reserve the liquid for the base of the broths and the mussels separately.

Baby Squid, in Gastrovac

Ingredients:

100 g julienned onions
500 g fresh baby squid without the ink
250 g mussel broth

Preparation:

In a pot, sweat the shallot, add the chopped baby squid, a dash of salt, sweat
for a few moments, add the mussel broth and pour this mixture in the Gastrovac. Cook at 50ºC.
Once the temperature is reached cook for 30 minutes. Next, pass through a
fine sieve and clarify with 1 egg white for every kilo of broth.

Baby squid, cilantro and lemon vinegar broth:

Ingredients:

300 g baby squid broth
8 g finely chopped cilantro leaves
15 g lemon vinegar

Preparation:

Boil the broth and add the chopped cilantro. Cover with plastic wrap once removed from heat
and leave to infuse for 5 minutes. Strain, add the lemon vinegar and pass through a cheesecloth if necessary. Salt to taste and serve. The broth infusion and the lemon vinegar should be done the day of service.

Conger eel fumet

Ingredients:
50 g extra virgin olive oil
100 g shallots chopped into thin rounds
150 g onion chopped into thin rounds
50 g green leeks in thin rounds
110 g mushrooms sliced into thin rounds
1 kg conger eel tails cut into 3 cm pieces
Clean well and cut into pieces to remove any trace of blood from the bones
8 g rock salt
50 g white wine
1.25 kg water
A bouquet garni comprised of leek (green part only) and parsley

Preparation:
1- Sweat the onion, mushrooms, shallots and leeks in olive oil
for 5 minutes. Once softened, add the fish pieces and bones. Increase the heat and sauté for another 15 minutes, stirring occasionally.
2- Season lightly. Add the wine and boil for 15 seconds to reduce the acidity. Add the water and the bouquet garni, comprised of leek (green part only) and parsley. Leave to boil for 20 minutes over low heat.
3- Remove from heat and leave to sit for 10 minutes.
45- Pass through a fine sieve and clarify if necessary. Move to a sous-vide bag and store in the walk-in if you are going to use it within the following 4 days. If not, move to a
sous-vide bag and freeze.

Avocado flower fumet

Ingredients:
500 g conger eel fumet
10 g avocado flowers (chopped without stems)

Preparation:
Bring the fumet to a boil in a pot. When it starts to boil add the chopped avocado flowers, remove from heat and cover. Leave to sit for 5 minutes and strain, pressing lightly. Store in the walk-in.

Avocado steamed with avocado flowers

Ingredients:
2 small avocados
500 g avocado flower fumet
Salt
Pepper
Nutmeg

Preparation:
Cut the avocado down the middle and remove the pit. Peel and season with salt, white pepper and nutmeg on both sides. Have the steamer ready with the fumet of avocado flower. Place the avocado halves in the steamer with the concave part face up. Cover and steam. Cook for 6 minutes after it begins to boil. Steam over low heat. When finished, take care to maintain the internal temperature between 75 and 80ºC.

Other ingredients
Añana salt
Cilantro flowers
Hazelnut oil

Finish:
Season with hazelnut oil, brushing the entire surface of the avocado, along with a dash of nutmeg. Arrange the grains of salt and cilantro flowers and serve carefully.
 

Tags: