Roasted Cucumber With Rice And Mollusk Broth

Fagollaga

Chef: Isaac Salaberria

Country: España

City: 20120 Hernani (Guipúzcoa)

Address: Ctra. de Goizueta, 68. Barrio Ereñozu

Many wonderful things can be said about this dish. It is quite possibly the best cucumber recipe we have tried, ever, or at least in a very long time since we can’t remember a better one. The sublimation of a vegetable, it demonstrates its sapid, textural splendor – immaculate in both senses. The cucumber is tasted and chewed – the simpler the better. A minimalist, modest dish, bursting with talent, supported only by the grandeur of a risotto, also of cucumber, which professes such a singular flavor and texture, along with the cucumber, it combines to produce a firm, al dente experience on the palate. The dish is finished with a mollusk fumet enriched with chicken stock that imparts a natural, healthy, flavorful and, above all, clean taste to the ensemble – destined for open-minded people and those who tolerate sumptuousness.

The Recipe

Ingredients

Ingredients for 4 servings:

1 cucumber
Olive oil
Maldon salt
Onion germ

CUCUMBER RISOTTO

200 g cucumber
1 onion
50 g Bomba rice
200 cc liquified cucumber
200 cc chicken stock
30 g Parmegiano-reggiano
Salt
Olive oil

MOLLUSK BROTH

100 g mussels
70 g cockles500 cc chicken stock

Method

Peel the cucumber and cut lengthwise in half, then crosswise, to obtain four quarters. Place in a pan over low heat with a few drops of oil. Cook each piece slowly on two sides, until al dente. Keep warm.

CUCUMBER RISOTTO

Cut the cucumber and onion into small pieces. Cook slowly for 20 minutes. Add the rice and cook for an additional 2 minutes, stirring constantly. Add the chicken stock, little by little, as is done for a risotto. Incorporate the liquified cucumber to the rice. Add the olive oil and Parmegiano-reggiano at the last moment. Salt if necessary.

MOLLUSK BROTH

Place the mussels and cockles in a deep pan until they open slightly, add the chicken stock and leave to cook for 4 hours at a stable temperature of 70º C. Strain and set aside. ASSEMBLY
Place a small amount of mollusk broth on a deep plate, followed by a little cucumber risotto and the roasted cucumber on top. Finish the dish with a bit of Maldon salt and the onion germ. Repeat for all four plates.

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