- 1 monkfish back of 800 gr approximately
- 1 kg mussels
- 100 gr mussel water
- 2 gr resource
- 50 gr tap water
- 20 gr diced carrot
- 20 gr diced green pepper
- 20 gr diced red pepper
- 20 gr diced baby leek
- 50 gr cider vinegar
- 2 oregano leaves
- 2 thyme sprigs
Oil capsule gelatin:
- 500 gr water
- 50 gr gelatin
- Virgin olive oil
- Affilla Cress®
- Mark the monkfish back on both sides and set aside on a tray.
- Open the mussel (fresh) and with a knife get them out of the shell and put in a strainer. Grind the meat and strain. Put in a bottle.
- Heat up olive oil up to 70ºC and start adding drops of the mussel mix with the bottle.
- Let it set for a minute and dry out in a strainer. Keep the lentils in oil.
- Get the water from the mussels (when opening). Add tap water. Heat up and boil for one minute.
- Put in a cheesecloth and strain, thick with the resource.
- Blanch the vegetables separately, cooling them out quickly. Let rest for an hour in vinegar with all the aromatics.
- Put the oil in the roner and set the temperature at 70ºC, put there the diced monkfish for 15 minutes.
- Mix the water with the vegetable gelatin and boil. Cool down to 75-80ºC to work with it, this will give you a better texture.
- For the capsules, put on a silpad the cress and cover with olive oil, immediately put in the freezer for 12 hours.
- Take out from the silpad and make a little hole with a needle, cover with the gelatin and let it defrost inside the refrigerator.
- Put some broth in the bottom of the plate and put 4 pieces of the vegetables, in the corners put some lentils and the oil capsule.
- Put the monkfish on the grill (to heat up briefly) and put in the centre of the plate.
Source: Restaurante Akelare, San Sebastian - www.akelarre.net
Say yes to the cress