La Recette

PANCAKE DOUGH 

Ingredients (4 servings)
3 eggs
50 g butter
70 g flour
1/4 l milk
Borage leaves, cooked and strained
Salt

Method
Whisk the eggs, add flour, melted butter, milk, borage –previously blanched in water–, bicarbonate and salt. Grind and sieve through a fine strainer.
Make the pancakes as thin as possible.

BORAGE

Ingredients
300 g borage leaves

Method
Clean and cut into 3-centimeter pieces. Cook for 10 minutes into salted boiling water. Strain.

SAUCE

Ingredients
15 ml extra virgin olive oil
5 g chopped garlic
Chopped parsley
30 g flour
2 dozens of clams
50 cl fish broth
15 cl white wine

Method
Make a classical sea sauce with all the ingredients. Remove the clams just when they get open, take off the shell and set aside until service.

FINISHING
Lay the cooked borage on a wafer, roll and coat with clam sauce. Close the wafer. If necessary, steam at 100º C for five minutes.

SERVING
On the bottom of a dish, lay the clam sauce as well as 6 clams without their shells. Arrange the pancakes onto the sauce and give some brushstrokes of virgin olive oil.

La Recette

PANCAKE DOUGH 

Ingredients (4 servings)
3 eggs
50 g butter
70 g flour
1/4 l milk
Borage leaves, cooked and strained
Salt

Method
Whisk the eggs, add flour, melted butter, milk, borage –previously blanched in water–, bicarbonate and salt. Grind and sieve through a fine strainer.
Make the pancakes as thin as possible.

BORAGE

Ingredients
300 g borage leaves

Method
Clean and cut into 3-centimeter pieces. Cook for 10 minutes into salted boiling water. Strain.

SAUCE

Ingredients
15 ml extra virgin olive oil
5 g chopped garlic
Chopped parsley
30 g flour
2 dozens of clams
50 cl fish broth
15 cl white wine

Method
Make a classical sea sauce with all the ingredients. Remove the clams just when they get open, take off the shell and set aside until service.

FINISHING
Lay the cooked borage on a wafer, roll and coat with clam sauce. Close the wafer. If necessary, steam at 100º C for five minutes.

SERVING
On the bottom of a dish, lay the clam sauce as well as 6 clams without their shells. Arrange the pancakes onto the sauce and give some brushstrokes of virgin olive oil.

La Recette

INGREDIENTS:

For the broth:
5 l water
1 kg cod skins
0.5 kg cuttlefish tentacles
1 leek
2 shallots
½ green pepper
1 fennel

For the fried sauce:
100 g green pepper
200 g red onion
200 g mashed tomatoes
20 g grinded garlic

For the garlic mayonnaise:
3 eggs
500 g seed oil
1 raw garlic clove
2 blanched garlic cloves
Lemon juice
Lemon and ginger peel
Salt
50 g Carnaroli rice (per serving)
6 saffron threads
50 g cuttlefish brunoise
20 g rice sauce
20 g squid ink and coral
4 caramelized lemon cubes

METHOD:
For the broth:
Put all the cold ingredients in a pot and let them come to a boil on a low flame for half an hour.

For the rice sauce:
In a bit of olive oil, lightly fry the grinded garlic and add the onion until it starts caramelizing. Finish with the peeled green pepper. It is important to work on a low flame for all the vegetables to be caramelized. Set aside.

For the garlic mayonnaise:
Blanch the two chopped garlic cloves. Place the eggs into the Thermomix, followed by the garlic cloves. Pour the oil progressively until whisking and obtaining a quite liquid mixture that will be strained and introduced into a siphon.

In an iron pan, lightly fry the sauce with the rice. Add the toasted saffron and the corresponding broth, and let cook for 20 minutes. Remove from the heat and fold the ink and the cuttlefish. Grease and salt. During the mixing process, it is important the ink not to coagulate too fast because of the heat. To do so, let the rice cool slowly and grease. If necessary, let come to a slight boil before serving.

PRESENTATION:
Place a ring of garlic mayonnaise in the centre of the dish and arrange the rice and the caramelized lemon cubes around.