Fish with onion and black olives

Jordi VilÓ

INGREDIENTS

For the San Sebastian beetroot
1 bunch of beetroot
200 ml of olive oil
2 bulbs of garlic
1 Cayenne pepper
50 ml of Sherry vinegar

For the black olive "rocks"
50 g of softened butter
20 g of olive oil
2 whole eggs
12 g of glucose
125 g of flour
12 g of yeast
100 g of olive paste
6 g of icing sugar

For the onion purée
10 Figueras onions cut into julienne strips
80 g of browned butter
4 cloves
1 bay leaf

Kalamata olives

For the red onion
1 Figueras onion
oil
vinegar
reduced beetroot juice

 

 

METHOD

For the San Sebastian beetroot
Blend the beetroot, filter through a strainer and reduce it to juice. Toss the garlic with oil and Cayenne pepper, add the vinegar and reduce. Filter and add to the beetroot juice. Set to one side.

For the black olive "rocks"
Mix the butter, icing sugar and glucose in the planetary mixer on a medium speed. Add the eggs one at a time, alternating them with the flour. Add the rest of the flour, the yeast and black olive oil. Stop the planetary mixer and add the olive paste, folding with a spatula from the top to the bottom. Leave to rest at room temperature for 6 hours.
Bake in the oven at 200 °C for 4 minutes with the door closed and for 4 minutes with the door open. Chop roughly (like rocks) and return to the oven at 130 °C.

For the onion purée
Melt the butter and add the onion cut into julienne strips, the cloves and the bay leaf. Cover and cook. When the onion is cooked, take off the lid, allow the water to evaporate and the onion to colour slightly. Take out the bay leaf and cloves, blend everything in a Thermomix and filter the butter.

For the dried Kalamata olives
Divide the olive paste, drain the olives and spread them on a tray to dry.
Cut the Kalamata olives into thick julienne strips.

For the red onion
Cut the onion into quarters and toss it in a pan with a little oil. Season with salt, adding the vinegar and a little water to extract the raw flavour. Add the beetroot juice towards the end to colour the outside.

Preparation
Place a base on onion purée on a serving plate, adding the San Sebastian beetroot and placing the fish in the centre with a wedge of onion. Garnish with the beetroot powder.


 

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