8,5

Cebolla Blanca con Fondo de Bacalao y Pimiento Verde



  • Cebolla Blanca con Fondo de Bacalao y Pimiento Verde

  • Cebolla Blanca con Fondo de Bacalao y Pimiento Verde

 Probablemente Josean M. Alija sea el mejor cocinero de verduras del mundo. Tan sólo René Redzepi podría competir con él. Nadie ha creado una colección de platos comparable teniendo a las verduras cocinadas, que no crudas, que no en ensaladas, como elemento central de obra. Ahí están los asombrosos y exquisitos tomatitos rellenos de jugo de albahaca, alguno levemente ahumado, nadando en un consomé de alcaparras. Ahí están las celebérrimas berenjenas asadas con regaliz sobre un yogur de aceite de olivos milenarios. Ahí están los inconmensurables, insuperables guisantitos lágrima tibios con yema de huevo encebollada a la vainilla. Ahí están las endibias rojas y blancas, crudas, cocidas a baja temperatura y confitadas aliñadas con nuez y cítricos. Ahí está el genial, más genial y más y más genial foie gras vegetal (aguacate). Y así siguen sucediéndose interminables escenas entre las que nos permitimos destacar esta cebolla en salmuera, guisada y pasada por la brasa que adquiere pinta y entidad de bacalao, tanto por la piel, como por el neto sabor que aporta el fondo confeccionado con el salazón. No es la primera vez que este genial cocinero triunfa con un plato de bacalao, recordemos, ese sí era un plato absoluto, el taco de bacalao asado bajo la llama, servido con una sopa rústica de pan sopako con matices ácidos y picantes.

 

RECETA:

INGREDIENTES PARA 4 PAX:

PARA EL CALDO DE COCCIÓN DE LA CEBOLLA:

Ingredientes:
500grs de agua
30grs de laminaria digitata en sal

Elaboración:
Desalar el alga en un bol con abundante agua durante 5 minutos.
Juntar el alga con el caldo de verduras en una bolsa de vacío. Envasar a tope y dejar 30 minutos a temperatura ambiente. Pasado el tiempo introducir en una roner a 60ºC durante 45 minutos. Colar el caldo resultante.

 

PARA LA ELABORACIÓN DEL FONDO DE BACALAO Y PIMIENTO VERDE:

Caldo de pieles de bacalao.
Ingredientes:
400grs de pieles de bacalao desaladas y escurridas
120grs de agua
24grs de cebolleta
3gr de dientes de ajo aplastados
1 punta de cayena

Elaboración:
Meter todos los ingredientes en una bolsa de vacío, sellar y cocer a 62ºc durante 4h en una roner, después colar y pasar por una estameña para eliminar las posibles escamas o partículas, guardar y mantener en cámara hasta su uso.

Aceite de pimiento verde y albahaca.
Ingredientes:
100grs de aceite de oliva virgen
150grs de pimiento verde sin rabo ni semillas
2grs de hojas de albahaca

Elaboración:
Juntar el aceite y el pimiento en la Thermomix y darle a toda ponencia durante 15 segundos, pasar a una bolsa de vacío, junto con las hojas de albahaca y envasar a tope. Introducir en un horno a 100º vapor durante 60 minutos. Acto seguido sacar de la bolsa, pasar por un lito apretando bien para que salga todo el liquido que habrá absorbido el pimiento. Decantar en un chino dosificador para separar el agua que haya soltado el pimiento por un lado y el aceite. Reservar este y el jugo resultante destinarlo a otros usos.

 

FONDO DE BACALAO Y PIMIENTO VERDE
Ingredientes:
200grs de caldo de pieles de bacalao
80grs de aceite de pimiento verde y albahaca
2grs de ajo laminado (sin germen)
sal fina

Elaboración:
Poner el aceite de pimiento verde y albahaca junto con el ajo, desde frío, en un cazo y acercar al fuego. Cuando empiece a pilpilear retirar del fuego y dejar templar un poco. Colar.

Poner el caldo de bacalao al fuego a templar. Triturar con la turmix para airearlo y montarlo ligeramente e ir agregando a hilo fino el aceite de pimiento verde sobre el caldo, montando hasta agotar el aceite y lograr la emulsión. Poner a punto de sal. Reservar hasta su uso.

 

CEBOLLAS EN SALMUERA
Ingredientes:
4 unidades de cebolla seleccionada
500grs de salmuera al 15%

Elaboración:
Pelar las cebollas e introducir en la salmuera a temperatura ambiente. Poner un peso encima para que no floten y dejar en la salmuera 60 minutos. Pasado el tiempo escurrir las cebollas y reservar.

 

CEBOLLAS EN SALMUERA GUISADAS
Ingredientes:
4 cebollas en salmuera
200grs de caldo de laminaria digitata
Sal fina

Elaboración:
Introducir las cebollas en salmuera en una bolsa de vacío junto con el caldo de laminaria digitata. El peso del líquido sobre la cebolla es del 30%. Envasar a tope y cocer en un horno a vapor sobre rejilla durante 90’. El tiempo es aproximado, varía en función de las cebollas. Han de estar enteras, pero con una textura melosa, aunque ligeramente tersa al tacto. Escurrir del líquido, sobre rejilla durante 10 minutos. Introducir en una estufa durante 30-40 minutos a 80ºC para que sequen ligeramente y al calentarlas después para el pase no suelten líquido en el plato.

 

PIELES DE BACALAO CONFITADAS
Ingredientes:
2 pieles de bacalao
20grs de aceite de cayenas

Elaboración:
Untar las pieles con aceite de cayenas y disponer entre papeles sulfurizados. Poner otra encima y meter en una bolsa de vacío. Hacer vacío total en la envasadora y confitar en un horno a vapor sobre rejilla durante 25 minutos. Cortar las pieles del tamaño necesario.

 

ACABADO:
Quitar la capa exterior a las cebollas. Cortar simulando un taco de bacalao. Ahumar las cebollas en la brasa hasta que adquieran gusto a parrilla. Colocar sobre cada pieza de cebolla un trozo de piel de bacalao, simulando un taco de bacalao con su piel. Colocar sobre una bandeja, filmar y regenerar en un horno a vapor.
Tener el fondo de bacalao y pimiento verde caliente y puesto a punto de sal.
Tener aceite picante y aceite de pimiento verde en pipetas para la terminación del plato. Dar un golpe de salamandra a la cebolla.

EMPLATADO:
Colocar unas cucharadas de fondo de bacalao y pimiento verde en el plato. Aliñar la cebolla con unas gotas de aceite picante y otras de aceite de pimiento verde y apoyar sobre el fondo de bacalao y pimiento verde.

Josean Alija
Ristoranti: Nerua
Nazionalita: España
Localita: 48001 Bilbao (Vizcaya)
Indirizzo: Abandoibarra Etorbidea, 2
mapa
(+34) 944000430
Chiusura:: Domingos noche, lunes todo el día, martes noche y quince días en Navidad
Prezzo:


Josean Alija
Tags:


Huevo de Oca en Salazón, Pencas al Azafrán y Martini Blanco

Huevo de Oca en Salazón, Pencas al Azafrán y Martini Blanco
Mina
Cuoco: Álvaro Garrido
Nazionalita: España
Localita: 48003 Bilbao (Vizcaya).
Indirizzo: Muelle Marzana, S/n
(+34)944795938

Álvaro Garrido ha conseguido, en el Mina de Bilbao, trasladar la alta cocina moderna a un proyecto que encaja a la perfección con una nueva forma de entender el restaurante. La menor infraestructura posible, el menor lujo posible, en definitiva, el menor valor añadido posible, pero con todo el peso gastronómico posible. Madurez, clarividencia, buen gusto… son sólo algunas de las virtudes que adornan a un chef llamado a ser un número uno (8,5), que ha optado por servir única y exclusivamente un menú, un menú abierto.
Un sobresaliente ejemplo, entre otros muchos, para ilustrar la aseveración anterior lo tenemos en el huevo de oca marinado, inspirado en la técnica de Carlo Cracco, si bien distinto, que se ofrece con pencas de acelgas, un jugo de sus hojas y una salsa cremosa y espumosa de gallina perfumada con azafrán que se entremezcla con la tiras de la verdura, poniendo alegría y contrapunto unos dados de la gelatina de vermut blanco. Un plato que no puede ser más ingenioso, sencillo, económico….y placentero.



La Ricetta



 
Para el huevo marinado:
• 1 huevo de oca (variedad euskal-antzara producto slow) por persona
• 400 gr. de azúcar
• 600 gr. de sal
• Aceite de oliva
Mezclar la sal y el azúcar. Poner en una bandeja una capa. Situar la yema y cubrir totalmente. Dejar así durante una hora y media, aproximadamente.
Una vez transcurrida, coger un recipiente con agua y sumergir las yemas ya curadas en el agua para quitarles todo el exceso de sal y azúcar. Conservar ahí hasta el momento de su utilización.

Para las pencas:
• 100 gr. de pencas de acelga
• También las hojas de las acelgas
• 150 gr. de caldo de gallina
• 100 gr. de nata
• 25 gr. de mantequilla
• Azafrán
Cortar las pencas en tallos de unos 5 cm. aproximadamente lo más finos posibles, como si de espaguetis se tratase. Escaldar en agua hirviendo; sacar y refrescar en agua con hielos.
Por otro lado. Hacer un caldo con la nata, el caldo de gallina, el azafrán y la mantequilla… hasta que adquiera casi la textura de salsa.
Escaldar las hojas de acelga. Licuarlas y hacer un jugo, al que añadiremos lecitina de soja.

Para la gelatina de Martini blanco:
• 300 gr. de Martini blanco
• 0´4 gr. de agar-agar
• Un molde rectangular de 10*20cm
Apartar 50 gr. de Martini blanco en un cazo pequeño. Mezclar en frío con el agar-agar hasta que quede completamente disuelto. Llevar a ebullición y mezclar con el Martini restante en un bol. Colocar todo el conjunto sobre el molde y dejar reposar en la nevera.

Acabado del plato:
En el momento del pase, poner las yemas de oca en una bandeja con aceite de oliva. Calentar en el horno.
Por otro lado, sumergir las pencas de acelga en la salsa de azafrán; dar un hervor. Una vez calientes, situar en el fondo de un plato sopero. Encima y en el mismo centro depositar una yema caliente. Rodear como si fuese la clara con el jugo de hojas de acelgas espumoso. En los cuatro puntos cardinales, poner cuatro dados de gelatina de Martini.  

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8

Zampone Montana Gourmet


Montana Food SpA

Nazionalita: Italy
Localita: 43011 Busseto (PR)
Indirizzo: Via Europa, 14
(+39) 03766801 t
Prezzo: Around €10.50


This company which belongs to the Cremonini Group offers this precooked Zampone de Modena Igp that is usually eaten in winter, typical at Christmas together with lentils, a dish Italian celebrate the change of year with.
The zampone emulates a pork leg stuffed with the grinded meats and grease of the animal. A precooked, not cured, tender, gelatinous and meaty cold meat that expresses the character of the pork in all its splendour. Immensely tasty and quenching. 50 grams of it fill as much as a foie gras terrine, and even more when accompanied with some curry lentils or polenta, or with mashed potatoes (out of Italy) –although we recommend to have it with green or red cabbage, attractively julienned, cooked in a covered pan without water with some olive oil drops for 10-15 minutes, just the time to move them back 3 or 4 times.
All the producers recommend to cook it for 20-30 minutes in the supplied bag together with its grease. The best option is to cook it for 15 minutes, open it, remove all the grease and gratiné at 150º C so that the skin gets attractively browned instead of extraordinarily gelatinous. It is just a question of tastes. 



8

Zampone Montana Gourmet


Montana Food SpA

Nazionalita: Italy
Localita: 43011 Busseto (PR)
Indirizzo: Via Europa, 14
(+39) 03766801 t
Prezzo: Around €10.50


This company which belongs to the Cremonini Group offers this precooked Zampone de Modena Igp that is usually eaten in winter, typical at Christmas together with lentils, a dish Italian celebrate the change of year with.
The zampone emulates a pork leg stuffed with the grinded meats and grease of the animal. A precooked, not cured, tender, gelatinous and meaty cold meat that expresses the character of the pork in all its splendour. Immensely tasty and quenching. 50 grams of it fill as much as a foie gras terrine, and even more when accompanied with some curry lentils or polenta, or with mashed potatoes (out of Italy) –although we recommend to have it with green or red cabbage, attractively julienned, cooked in a covered pan without water with some olive oil drops for 10-15 minutes, just the time to move them back 3 or 4 times.
All the producers recommend to cook it for 20-30 minutes in the supplied bag together with its grease. The best option is to cook it for 15 minutes, open it, remove all the grease and gratiné at 150º C so that the skin gets attractively browned instead of extraordinarily gelatinous. It is just a question of tastes. 



8

Zampone Montana Gourmet


Montana Food SpA

Nazionalita: Italy
Localita: 43011 Busseto (PR)
Indirizzo: Via Europa, 14
(+39) 03766801 t
Prezzo: Around €10.50


This company which belongs to the Cremonini Group offers this precooked Zampone de Modena Igp that is usually eaten in winter, typical at Christmas together with lentils, a dish Italian celebrate the change of year with.
The zampone emulates a pork leg stuffed with the grinded meats and grease of the animal. A precooked, not cured, tender, gelatinous and meaty cold meat that expresses the character of the pork in all its splendour. Immensely tasty and quenching. 50 grams of it fill as much as a foie gras terrine, and even more when accompanied with some curry lentils or polenta, or with mashed potatoes (out of Italy) –although we recommend to have it with green or red cabbage, attractively julienned, cooked in a covered pan without water with some olive oil drops for 10-15 minutes, just the time to move them back 3 or 4 times.
All the producers recommend to cook it for 20-30 minutes in the supplied bag together with its grease. The best option is to cook it for 15 minutes, open it, remove all the grease and gratiné at 150º C so that the skin gets attractively browned instead of extraordinarily gelatinous. It is just a question of tastes. 



White Onion, Cod Stock and Green Pepper

Cebolla Blanca Dulce con Caldo de Bacalao y Pimiento Verde
Nerua
Cuoco: Josean M. Alija
Nazionalita: Spain
Localita: 48001 Bilbao (Vizcaya)
Indirizzo: Abandoibarra Etorbidea, 2
(+34) 944000430

M. Alija is probably the best cook in the world regarding vegetables. Only René Repzepi might compete with him. Nobody has created such a collection of dishes that have vegetables –cooked, raw, in salad– as central part of the work. Like the amazing and exquisite baby tomatoes stuffed with basil juice, some of them slightly smoked, swimming in capers consommé. Like the famous roasted aubergines with liquorice over olive oil made from millenary olive trees. Like the immeasurable and unbeatable tempered baby peas, served with egg yolk and vanilla onion. Like the red and white endives, offered raw, cooked at low temperature and caramelized, seasoned with walnut and citrus. Like the incredibly ingenious vegetal foie gras (which is in fact avocado). And the list of surprising scenes goes on and on, among which we insist on mentioning these salted onions, stewed and cooked over the embers in order to make them look like cod. It is not the first time the chef deserves a 10/10 using onions (see Caramelized red onion slices over green lentils broth in our section Great Dishes section).



La Ricetta



 

INGREDIENTS FOR 4 SERVINGS:

FOR THE ONION COOKING BROTH:

Ingredients:
500 g water
30 g laminaria digitata seaweed in salt

Method:
Desalt the seaweed in a bowl with abundant water for 5 minutes.
Put the seaweed and the vegetal broth into a vacuum bag. Vacuum-pack and leave at room temperature for 30 minutes. Put into the Roner at 60ºC for 45 minutes. Strain the obtained broth.

FOR THE COD AND GREEN PEPPER BROTH:

Cod skins broth.
Ingredients:
400 g cod skins, desalted and strained
120 g water
24 g spring onion
3 g mashed garlic clove
1 pinch of Cayenne pepper 

Method:
Introduce all the ingredients into a vacuum bag, seal and cook at 62º C for 4 hours into a Roner. Strain through a fine cloth in order to remove the eventual flakes or particles, set aside and keep cool until use.

Green pepper and basil oil
Ingredients:
100 g extra virgin olive oil
150 g green pepper without stems nor seeds
2 g basil leaf 

Method:
Thermomix the oil and the pepper at full speed for 15 seconds, introduce into a vacuum bag together with the basil leaf, and vacuum-pack. Put into the steam oven at 100º C for 60 minutes. Then remove from the bag, strain through a cloth pressing a bit in order to extract all the liquid absorbed by the pepper. Strain through a conical strainer to separate the water expelled by the pepper from the oil. Set the oil aside and keep the resulting liquid for other uses. 

FOR THE COD AND GREEN PEPPER BROTH
Ingredients:
200 g cod skins broth
80 g green pepper and basil oil
2 g sliced garlic (without sprout)
fine salt

Method:
Put the green pepper and basil oil together with the garlic in a pan and start heating. When it starts “dancing”, remove from the heat, temper and strain.
Heat the cod broth until lukewarm. Mix to introduce air, whip slightly and pour all the pepper oil progressively into the broth until emulsifying. Salt and set aside until service.

SALTED ONIONS
Ingredients:
4 selected onions
500 g brine (15%)

Method:
Peel the onions and introduce into the brine at room temperature. Put some weight on them to prevent them from floating and let into the brine for 60 minutes. Strain the onions and set aside. 

STEWED SALTED ONIONS
Ingredients:
4 salted onions
200 g laminaria digitata seaweed broth
Fine salt

Method:
Introduce the salted onions into a vacuum bag together with the seaweed broth. The weight of the liquid is 30% the onions’. Vacuum-pack and steam-bake on a rack for about 90 minutes, depending on the onions characteristics (entire, sticky texture and slightly smooth). Strain and let on a rack for 10 minutes. Introduce in a stove for 30-40 minutes at 80º C to make them dry a bit so that they don’t expel release any liquid when heated for service.

CARAMELIZED COD SKINS
Ingredients:
2 cod skins
20 g Cayenne pepper oil

Method:
Spread the oil on the skins and put between sulfurized paper sheets. Cover with another sheet and introduce into a vacuum bag. Vacuum-pack and caramelize in a steam oven for 25 minutes, on a rack. Cut the skins according the size you need.

 

FINISHING:

 

Remove the external layer of the onions. Cut in order to imitate the aspect of a cod filet. Smoke the onions over the embers until they get the typical charcoal taste. Put a piece of cod skin on each piece of onion so that it looks like a cod filet with its skin. Put on a tray, wrap with paper film and regenerate into a steam oven. Get the hot cod and green pepper broth ready and salted. Fill some pipettes with spicy oil and green pepper oil for the finishing of the dish. Give the onions a blast of heat into the salamander.

 

ASSEMBLY:

 

Pour some spoonful of cod and green pepper broth in the plate. Season the onion with some drops of spicy oil and of green pepper oil, and place over the cod and green pepper broth.

 

Tags:


White Onion, Cod Stock and Green Pepper

Cebolla Blanca Dulce con Caldo de Bacalao y Pimiento Verde
Nerua
Cuoco: Josean M. Alija
Nazionalita: Spain
Localita: 48001 Bilbao (Vizcaya)
Indirizzo: Abandoibarra Etorbidea, 2
(+34) 944000430

M. Alija is probably the best cook in the world regarding vegetables. Only René Repzepi might compete with him. Nobody has created such a collection of dishes that have vegetables –cooked, raw, in salad– as central part of the work. Like the amazing and exquisite baby tomatoes stuffed with basil juice, some of them slightly smoked, swimming in capers consommé. Like the famous roasted aubergines with liquorice over olive oil made from millenary olive trees. Like the immeasurable and unbeatable tempered baby peas, served with egg yolk and vanilla onion. Like the red and white endives, offered raw, cooked at low temperature and caramelized, seasoned with walnut and citrus. Like the incredibly ingenious vegetal foie gras (which is in fact avocado). And the list of surprising scenes goes on and on, among which we insist on mentioning these salted onions, stewed and cooked over the embers in order to make them look like cod. It is not the first time the chef deserves a 10/10 using onions (see Caramelized red onion slices over green lentils broth in our section Great Dishes section).



La Ricetta



 

INGREDIENTS FOR 4 SERVINGS:

FOR THE ONION COOKING BROTH:

Ingredients:
500 g water
30 g laminaria digitata seaweed in salt

Method:
Desalt the seaweed in a bowl with abundant water for 5 minutes.
Put the seaweed and the vegetal broth into a vacuum bag. Vacuum-pack and leave at room temperature for 30 minutes. Put into the Roner at 60ºC for 45 minutes. Strain the obtained broth.

FOR THE COD AND GREEN PEPPER BROTH:

Cod skins broth.
Ingredients:
400 g cod skins, desalted and strained
120 g water
24 g spring onion
3 g mashed garlic clove
1 pinch of Cayenne pepper 

Method:
Introduce all the ingredients into a vacuum bag, seal and cook at 62º C for 4 hours into a Roner. Strain through a fine cloth in order to remove the eventual flakes or particles, set aside and keep cool until use.

Green pepper and basil oil
Ingredients:
100 g extra virgin olive oil
150 g green pepper without stems nor seeds
2 g basil leaf 

Method:
Thermomix the oil and the pepper at full speed for 15 seconds, introduce into a vacuum bag together with the basil leaf, and vacuum-pack. Put into the steam oven at 100º C for 60 minutes. Then remove from the bag, strain through a cloth pressing a bit in order to extract all the liquid absorbed by the pepper. Strain through a conical strainer to separate the water expelled by the pepper from the oil. Set the oil aside and keep the resulting liquid for other uses. 

FOR THE COD AND GREEN PEPPER BROTH
Ingredients:
200 g cod skins broth
80 g green pepper and basil oil
2 g sliced garlic (without sprout)
fine salt

Method:
Put the green pepper and basil oil together with the garlic in a pan and start heating. When it starts “dancing”, remove from the heat, temper and strain.
Heat the cod broth until lukewarm. Mix to introduce air, whip slightly and pour all the pepper oil progressively into the broth until emulsifying. Salt and set aside until service.

SALTED ONIONS
Ingredients:
4 selected onions
500 g brine (15%)

Method:
Peel the onions and introduce into the brine at room temperature. Put some weight on them to prevent them from floating and let into the brine for 60 minutes. Strain the onions and set aside. 

STEWED SALTED ONIONS
Ingredients:
4 salted onions
200 g laminaria digitata seaweed broth
Fine salt

Method:
Introduce the salted onions into a vacuum bag together with the seaweed broth. The weight of the liquid is 30% the onions’. Vacuum-pack and steam-bake on a rack for about 90 minutes, depending on the onions characteristics (entire, sticky texture and slightly smooth). Strain and let on a rack for 10 minutes. Introduce in a stove for 30-40 minutes at 80º C to make them dry a bit so that they don’t expel release any liquid when heated for service.

CARAMELIZED COD SKINS
Ingredients:
2 cod skins
20 g Cayenne pepper oil

Method:
Spread the oil on the skins and put between sulfurized paper sheets. Cover with another sheet and introduce into a vacuum bag. Vacuum-pack and caramelize in a steam oven for 25 minutes, on a rack. Cut the skins according the size you need.

 

FINISHING:

 

Remove the external layer of the onions. Cut in order to imitate the aspect of a cod filet. Smoke the onions over the embers until they get the typical charcoal taste. Put a piece of cod skin on each piece of onion so that it looks like a cod filet with its skin. Put on a tray, wrap with paper film and regenerate into a steam oven. Get the hot cod and green pepper broth ready and salted. Fill some pipettes with spicy oil and green pepper oil for the finishing of the dish. Give the onions a blast of heat into the salamander.

ASSEMBLY:

 

Pour some spoonful of cod and green pepper broth in the plate. Season the onion with some drops of spicy oil and of green pepper oil, and place over the cod and green pepper broth.

 

Tags:


White Onion, Cod Stock and Green Pepper

Cebolla Blanca Dulce con Caldo de Bacalao y Pimiento Verde
Nerua
Cuoco: Josean M. Alija
Nazionalita: Spain
Localita: 48001 Bilbao (Vizcaya)
Indirizzo: Abandoibarra Etorbidea, 2
(+34) 944000430

M. Alija is probably the best cook in the world regarding vegetables. Only René Repzepi might compete with him. Nobody has created such a collection of dishes that have vegetables –cooked, raw, in salad– as central part of the work. Like the amazing and exquisite baby tomatoes stuffed with basil juice, some of them slightly smoked, swimming in capers consommé. Like the famous roasted aubergines with liquorice over olive oil made from millenary olive trees. Like the immeasurable and unbeatable tempered baby peas, served with egg yolk and vanilla onion. Like the red and white endives, offered raw, cooked at low temperature and caramelized, seasoned with walnut and citrus. Like the incredibly ingenious vegetal foie gras (which is in fact avocado). And the list of surprising scenes goes on and on, among which we insist on mentioning these salted onions, stewed and cooked over the embers in order to make them look like cod. It is not the first time the chef deserves a 10/10 using onions (see Caramelized red onion slices over green lentils broth in our section Great Dishes section).



La Ricetta



 

INGREDIENTS FOR 4 SERVINGS:

FOR THE ONION COOKING BROTH:

Ingredients:
500 g water
30 g laminaria digitata seaweed in salt

Method:
Desalt the seaweed in a bowl with abundant water for 5 minutes.
Put the seaweed and the vegetal broth into a vacuum bag. Vacuum-pack and leave at room temperature for 30 minutes. Put into the Roner at 60ºC for 45 minutes. Strain the obtained broth.

FOR THE COD AND GREEN PEPPER BROTH:

Cod skins broth.
Ingredients:
400 g cod skins, desalted and strained
120 g water
24 g spring onion
3 g mashed garlic clove
1 pinch of Cayenne pepper 

Method:
Introduce all the ingredients into a vacuum bag, seal and cook at 62º C for 4 hours into a Roner. Strain through a fine cloth in order to remove the eventual flakes or particles, set aside and keep cool until use.

Green pepper and basil oil
Ingredients:
100 g extra virgin olive oil
150 g green pepper without stems nor seeds
2 g basil leaf 

Method:
Thermomix the oil and the pepper at full speed for 15 seconds, introduce into a vacuum bag together with the basil leaf, and vacuum-pack. Put into the steam oven at 100º C for 60 minutes. Then remove from the bag, strain through a cloth pressing a bit in order to extract all the liquid absorbed by the pepper. Strain through a conical strainer to separate the water expelled by the pepper from the oil. Set the oil aside and keep the resulting liquid for other uses. 

FOR THE COD AND GREEN PEPPER BROTH
Ingredients:
200 g cod skins broth
80 g green pepper and basil oil
2 g sliced garlic (without sprout)
fine salt

Method:
Put the green pepper and basil oil together with the garlic in a pan and start heating. When it starts “dancing”, remove from the heat, temper and strain.
Heat the cod broth until lukewarm. Mix to introduce air, whip slightly and pour all the pepper oil progressively into the broth until emulsifying. Salt and set aside until service.

SALTED ONIONS
Ingredients:
4 selected onions
500 g brine (15%)

Method:
Peel the onions and introduce into the brine at room temperature. Put some weight on them to prevent them from floating and let into the brine for 60 minutes. Strain the onions and set aside. 

STEWED SALTED ONIONS
Ingredients:
4 salted onions
200 g laminaria digitata seaweed broth
Fine salt

Method:
Introduce the salted onions into a vacuum bag together with the seaweed broth. The weight of the liquid is 30% the onions’. Vacuum-pack and steam-bake on a rack for about 90 minutes, depending on the onions characteristics (entire, sticky texture and slightly smooth). Strain and let on a rack for 10 minutes. Introduce in a stove for 30-40 minutes at 80º C to make them dry a bit so that they don’t expel release any liquid when heated for service.

CARAMELIZED COD SKINS
Ingredients:
2 cod skins
20 g Cayenne pepper oil

Method:
Spread the oil on the skins and put between sulfurized paper sheets. Cover with another sheet and introduce into a vacuum bag. Vacuum-pack and caramelize in a steam oven for 25 minutes, on a rack. Cut the skins according the size you need.

 

FINISHING:

Remove the external layer of the onions. Cut in order to imitate the aspect of a cod filet. Smoke the onions over the embers until they get the typical charcoal taste. Put a piece of cod skin on each piece of onion so that it looks like a cod filet with its skin. Put on a tray, wrap with paper film and regenerate into a steam oven. Get the hot cod and green pepper broth ready and salted. Fill some pipettes with spicy oil and green pepper oil for the finishing of the dish. Give the onions a blast of heat into the salamander.

ASSEMBLY:

Pour some spoonful of cod and green pepper broth in the plate. Season the onion with some drops of spicy oil and of green pepper oil, and place over the cod and green pepper broth.

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The market in the plate

The market in the plate
Paco Morales
Cuoco: Paco Morales
Nazionalita: Spain
Localita: 46880 Bocairent (Valencia)
Indirizzo: Ctra.Ontenient-Villena, Km. 16.
(+34) 962355175

Paco Morales, one of the best cooks in Spain, might be considered as one of the top 10 chefs in the world. As the youngest number one on the planet, his future is immensely promising. His cuisine is very technical and conceptual regarding methods, but also very naturalistic, in the same line as René Repzepi’s (Noma), Andoni Luis Aduriz’s (Mugaritz), Josean M. Alija’s (Nerua) and Paolo Lopriore’s (Il Canto). His practice might be inspired by Michel Bras, who transformed nature, vegetables and herbs into a complete philosophy that brought him to the world leadership during the nineties and that had a huge impact on the green culinary movement that is now setting the trends of haute cuisine, representing one of the most brilliant and booming tendencies. Together with the famous “chocolate coulant”, Michel Bras’s star dish was the “Gargouillou”, that gave birth to an endless series of creative versions, among which this one might be the most artistic of all, and, for sure, the most avant-garde of all the ones we have tasted, considering the ingenious presentation of unprecedented flavours, the exquisiteness, the lightness, the contrasts and the chromatism of the dish. Although it is risky to say –and this says a lot about its grandeur–, this might be the most important creation of the chef until 2011.



La Ricetta



Ingredients for 4 servings:                                                                                                            

1 unit        Muchamiel tomato

0,5 kg        pink tomato

1 l             water

30 g          fine salt

Water/ice/salt

2 g           Gelespesa (thickener)   

1 unit       baby cauliflower

1 unit        baby broccoli

12 units    wild blackberries

1 unit        Vineyard peach

100 g        chanterelles (32 slices)

100 g        Caesar’s mushrooms (32 slices)

100 g        Funghi porcini (32 slices)

8 units        baby green asparagus ends

1 unit        Red endive

40 ml        Arbequina olive oil

Rose flowers

Lavender flowers

Chickweed

Oxalis

Wild carrot sprouts

Purslane

Scarlet pimpernel

Iris pistil

Salt flakes

 

For the Muchamiel tomato:

With a knife, cut 2x2-cm pieces (12 per serving). Set aside.

For the pink tomato jelly:

Grind the tomato and let strain for 12 hours in the fridge through a clean cloth. Set aside. Add 2 g Gelespesa for every 200 g tomato water. Salt and keep in a sauce dispenser.


For the baby cauliflower:

With a knife, cut the part of the cauliflower (not more than 2 cm). Cook into slightly salted water for 30 seconds. Cool down with water and ice. Set aside.

For the baby broccoli:

With a knife, cut the part of the broccoli (not more than 2 cm). Cook into slightly salted water for 30 seconds. Cool down with water and ice. Set aside.

For the wild blackberries:

On sulfurized paper, dehydrate the blackberries for 30 minutes at 55º C. Deepfreeze in a flash freezer and keep in a plastic container with a lid, into the freezer

For the vineyard peach:

Peel the peach and cut 4 slices with the slicer on position 3. Make cylinders and cut 2x2-cm pieces (3 per serving). Set aside.

For the chanterelles:

With a knife, scrape the stalk of the mushroom and clean the “hat” with a clean and wet cloth. Slice with a very sharp knife and keep only the perfect slices. Set aside on a porcelain tray covered with wet paper. Set aside.


For the Caesar’s mushrooms:

With a knife, scrape the stalk of the mushroom and clean the “hat” with a clean and wet cloth. Slice with a very sharp knife and keep only the perfect slices. Set aside on a porcelain tray covered with wet paper. Set aside.

For the funghi porcini:

With a knife, scrape the stalk of the mushroom and clean the “hat” with a clean and wet cloth. Slice with a very sharp knife and keep only the perfect slices. Set aside on a porcelain tray covered with wet paper. Set aside.

For the baby green asparagus ends:

Cortar las puntas de mini-esparrago a 3 cm. Aprox. 2 por pax . Poner un agua a punto de sal fina, cocer durante 1 min. Enfriar y reservar.

For the red endive:

Slightly julienne the longer part and keep the small leaves (1 per serving).

FINISH AND ASSEMBLY:

Lay the tomato jelly on the bottom of a deep plate and spread the broccoli and cauliflower couscous. Make an equilateral triangle, place the peach in the hole, top with the 3 kinds of mushrooms, add the asparagus ends and the red endive. Put the herbs and flowers in harmony and finish with the arbequina olive oil and the salt flakes.

Tags:


The market in the plate

The market in the plate
Paco Morales
Cuoco: Paco Morales
Nazionalita: Spain
Localita: 46880 Bocairent (Valencia)
Indirizzo: Ctra.Ontenient-Villena, Km. 16.
(+34) 962355175

Paco Morales, one of the best cooks in Spain, might be considered as one of the top 10 chefs in the world. As the youngest number one on the planet, his future is immensely promising. His cuisine is very technical and conceptual regarding methods, but also very naturalistic, in the same line as René Repzepi’s (Noma), Andoni Luis Aduriz’s (Mugaritz), Josean M. Alija’s (Nerua) and Paolo Lopriore’s (Il Canto). His practice might be inspired by Michel Bras, who transformed nature, vegetables and herbs into a complete philosophy that brought him to the world leadership during the nineties and that had a huge impact on the green culinary movement that is now setting the trends of haute cuisine, representing one of the most brilliant and booming tendencies. Together with the famous “chocolate coulant”, Michel Bras’s star dish was the “Gargouillou”, that gave birth to an endless series of creative versions, among which this one might be the most artistic of all, and, for sure, the most avant-garde of all the ones we have tasted, considering the ingenious presentation of unprecedented flavours, the exquisiteness, the lightness, the contrasts and the chromatism of the dish. Although it is risky to say –and this says a lot about its grandeur–, this might be the most important creation of the chef until 2011.



La Ricetta



Ingredients for 4 servings:                                                                                                            

1 unit        Muchamiel tomato

0,5 kg        pink tomato

1 l             water

30 g          fine salt

Water/ice/salt

2 g           Gelespesa (thickener)   

1 unit       baby cauliflower

1 unit        baby broccoli

12 units    wild blackberries

1 unit        Vineyard peach

100 g        chanterelles (32 slices)

100 g        Caesar’s mushrooms (32 slices)

100 g        Funghi porcini (32 slices)

8 units        baby green asparagus ends

1 unit        Red endive

40 ml        Arbequina olive oil

Rose flowers

Lavender flowers

Chickweed

Oxalis

Wild carrot sprouts

Purslane

Scarlet pimpernel

Iris pistil

Salt flakes

 

For the Muchamiel tomato:

With a knife, cut 2x2-cm pieces (12 per serving). Set aside.

For the pink tomato jelly:

Grind the tomato and let strain for 12 hours in the fridge through a clean cloth. Set aside. Add 2 g Gelespesa for every 200 g tomato water. Salt and keep in a sauce dispenser.


For the baby cauliflower:

With a knife, cut the part of the cauliflower (not more than 2 cm). Cook into slightly salted water for 30 seconds. Cool down with water and ice. Set aside.

For the baby broccoli:

With a knife, cut the part of the broccoli (not more than 2 cm). Cook into slightly salted water for 30 seconds. Cool down with water and ice. Set aside.

For the wild blackberries:

On sulfurized paper, dehydrate the blackberries for 30 minutes at 55º C. Deepfreeze in a flash freezer and keep in a plastic container with a lid, into the freezer

For the vineyard peach:

Peel the peach and cut 4 slices with the slicer on position 3. Make cylinders and cut 2x2-cm pieces (3 per serving). Set aside.

For the chanterelles:

With a knife, scrape the stalk of the mushroom and clean the “hat” with a clean and wet cloth. Slice with a very sharp knife and keep only the perfect slices. Set aside on a porcelain tray covered with wet paper. Set aside.


For the Caesar’s mushrooms:

With a knife, scrape the stalk of the mushroom and clean the “hat” with a clean and wet cloth. Slice with a very sharp knife and keep only the perfect slices. Set aside on a porcelain tray covered with wet paper. Set aside.

For the funghi porcini:

With a knife, scrape the stalk of the mushroom and clean the “hat” with a clean and wet cloth. Slice with a very sharp knife and keep only the perfect slices. Set aside on a porcelain tray covered with wet paper. Set aside.

For the baby green asparagus ends:

Cortar las puntas de mini-esparrago a 3 cm. Aprox. 2 por pax . Poner un agua a punto de sal fina, cocer durante 1 min. Enfriar y reservar.

For the red endive:

Slightly julienne the longer part and keep the small leaves (1 per serving).

FINISH AND ASSEMBLY:

Lay the tomato jelly on the bottom of a deep plate and spread the broccoli and cauliflower couscous. Make an equilateral triangle, place the peach in the hole, top with the 3 kinds of mushrooms, add the asparagus ends and the red endive. Put the herbs and flowers in harmony and finish with the arbequina olive oil and the salt flakes.

Tags: