Grilled Sole With Liquid Chili and Smoked Salmon Snout

Martin Berasategui
Country: España
City: 20160 Lasarte (Guipúzcoa)
Address: Loidi, 4
(+34) 943366471

Martín Berasategui’s cuisine has almost always brimmed with very elaborated elements. An utterly reflexive, complex and sophisticated practice. However, this dish represents an exception to the rule, as it is much more essential and pragmatic. The main ingredient is an immaculate sole filet, whose exquisiteness and skin gelatinousness are reinforced by some smoked Carpier salmon snout. It is accompanied by three sauces: a mushroom dressing; a foamy potato juice in green sauce; and a few technocrat spheres of Ibarra chili, which give the Basque hint, but in a very modern way.

The Recipe

 Sole filet
Smoked Carpier salmon snout

Chili water sphere

Base (chili water)

500 g cleaned chili flesh (± 1.5 kg raw vegetable)
50 g cooking juice
50 g extra virgin olive oil

Blanch the chili:


Chili spheres

200 g chili water
1.5 g Xantana
2.4 g Gluco


Ingredients for the alginate base

1 l mineral water
7.5 g Algin

Ingredients for the mushroom sauce

350 g sliced mushrooms
70 g shallot brunoise
50 g butter
1.2 l cream

For the base:
Grind all the ingredients into the Thermomix until obtaining an homogenous dough.
Strain through a superbag (very important to remove the water, not the creams) and squeeze.
Remove as much water as possible pressing strongly with the hands.
Set aside.

For the blanched chili:
Blanch the chili for 30 seconds, strain and place on a frozen tray or on a tray with ice in order to cut the cooking.
Remove the seeds once cold.
Set the flesh aside and put the cleaned flesh into 500-gram bags.

Fort he spheres:
Mix well and remove the air with the vacuum packer. Put into bags and cover with aluminum foil so that the light does not oxidize the preparation.

Pour the liquid of the sphere into an Eines spoon (size 2.5), let a few seconds into the alginate base, remove the balls with a perforated spoon, refresh with water and let stand in a Tupper with virgin olive oil.

Alginate base

Mix, strain and set aside. Make spheres.


Mushroom sauce

Slightly fry the shallot, add the mushrooms, let their juice come out, add the cream and reduce until obtaining the texture of a coating.
Set aside.
Add butter cubes before serving.


Foamy potato juice in green sauce
500 g potatoes cooked into green sauce
200 g potato cooking water
250 g cream
150 g virgin olive oil
8 g chopped parsley
1 siphon ISI with 2 charges

Potatoes in green sauce

2 kg potatoes cut into 0.5 cm slices
250 g chopped spring onion
40 g sliced garlic
175 g virgin olive oil
2 l fish fumet 2000


For the juice:

Mix the previously cooked 500 g potatoes into the Thermomix together with the 200 g cooking water and the 250 g cream. Strain finely and Thermomix again. Whip with the 150 g virgin olive oil and the chopped parsley.
Salt and pour into the siphon with two charges.

For the potato:

Peel the 2 kg potatoes and cut into 0.5 cm slices. Put into cold water until use.
Chop the 250 g spring onion and slice the 40 g garlic into filets.

Pour the 175 g virgin olive oil into a saucepan and add the garlic filets. When these start “dancing”, add the spring onion and poach for 5 minutes. Add the 2 kg sliced potatoes and slightly fry for 10 minutes, add the 2 l fish fumet progressively. Let cook for 20 minutes at low heat.



Place the sole in the middle of a designer plate.
On one side, lay the salmon snout together with 2 chili spheres.
On the opposite side, draw 3 foamy dots of green sauce.
Finish with 2 quenelles of mushroom sauce at each side of the dish and some sprouts of seasonal vegetables.