SOUS VIDE SALMON, HERBS AND CITRIC TEA, PEAS

FOR THE SALMON: FOR THE SALMON:

140 g salmón 1. cut the salmon at 140 g
anchovy 2. take skin off
butter 3. chop the anchovy
1 small bag 4. place the anchovy on a pan
5. add butter the pan
6. let it cool down
7. vacuum seal all together
8. cook at 50 C for 10 minutes

FOR THE TEA: FOR THE TEA:

150 g salmon trimmings or bones 1. put water, soya and salmon to infuse
150 g water 2. cook for 2 minutes
gelespesa 3. keep aside with clingfilm
lemon peel 4. sieve
orange peel 5. add gelespesa and blitz
dyll 6. sieve again
parsley 7. plave aromats to the tea pot
lime kefir leaves 8. add the water to the tea pot
30 g soya

FOR THE PEAS: FOR THE PEAS:

300 g frozen peas 1. blitz and sieve
300 g warm water
10 g gluco

FOR THE ALGIN BATH: FOR THE ALGIN BATH:

1 k bottle water 1. blitz and sieve
5 g alginate

FOR THE SPHERES:

1. freeze spheres in a sphere mould
2. place them in the blast chiller
3. throw them in the algin bath
4. take them off and place them in
between the two circle mould in
order to create like a necklace

FISH, SOYA
POACHED COD WITH OCTOPUS, ARTICHOKE PURE AND PARSLEY OIL

FOR THE COD: FOR THE COD:

140 g cod 1. blanch the garlic
½ sliced garlic 2. vacuum seal all together
30 g olive oil 3. cook at 54 C 8 minutes
½ cayenne pepper

FOR THE OCTOPUS: FOR THE OCTOPUS:

1 octopus leg 1. vacuum seal octopus with oil
50 g olive oil 2. cook at 90 C for 1 h 30 min

FOR THE PURE: FOR THE PURE:

500 g artichoke 1. peel artichoke
gelespessa 2. remove center part
3. slice thinly the artichoke
4. vacuum seal
5. cook at 70 C for 35 minutes
6. blitz with gelespesa
7. sieve

FOR THE PARSLEY OIL: FOR THE PARSLEY OIL:

1 bunch parsley 1. blanch parsley
150 gr sunflower oil 2. make a reverse bath by mixing
fresh water water ice and salt
ice 3. chill parsley in there
salt 4. squeeze the water out
5. vacuum seal together with the oil
6. cook at 60 C for 40 minutes
7. blitz very well
8. pass throw a cloth

FISH, SHELLFISH
MONKFISH WITH SUQUET, RED PRAWN AND POTATO

FOR THE SALT BRINE BATH: FOR THE SALT BRINE BATH:
1 k water 1. mix and deep monkfish
100 g salt 2. keep it in for 20 minutes
3. strain and dry

FOR THE MONKFISH: FOR THE MONKFISH:

140 g monkfish 1. mix fish with paprika
red sweet paprika 2. vacuum seal with oil
50 g olive oil 3. cook at 60 C 10 minutes
4. open the bag and sear at the pan
with olive oil

FOR THE PRAWN: FOR THE PRAWN:

2 prawn 1. peel the prawn
2. cook at the pan

FOR THE SUQUET: FOR THE SUQUET:

2 garlic 1. peel and slice the garlic
1 green pepper 2. cook the garlic in a pan with oil
3 tomato 3. cut green pepper brunoise
dry pepper meat 4. cook together with the garlic
fish stock 5. add prawn head
saffron 6. cook for 5 minutes
gelespesa 7. crash the heads
prawn heads 8. add grated tomato
9. pepper paste
10. saffron
11. stock and let it cook 20 minutes
12. sieve and add gelespessa
13. blitz and sieve again

FOR THE POTATO: FOR THE POTATO:

200 g agria potato 1. cut potato with a parisienne spoon
50 gr butter 2. vacuum seal together with the butter
½ sliced garlic 3. cook at 85 C for 20 minutes
4. after sear the potatoes in a pan with
butter

FISH, SHELLFISH