RECIPES

Lenguado-Jackson-Pollock

Sole Jackson Pollock



INGREDIENTS

Fish:

1 sole

Glaze:

250 gr. fish stock

500 gr. cream

q/s xanthan

Red sauce:

q/s reduced beetroot juice

q/s Greek yogurt

q/s red food colouring

(q/s xanthan)

Yellow sauce:

q/s Savora mustard

q/s Greek yogurt

q/s yellow food colouring

(q/s xanthan)

Black sauce:

q/s bamboo charcoal

q/s Greek yogurt

(q/s xanthan)

Green sauce:

q/s green oil

1 egg

q/s mustard

Side dish:

100 gr. tempura flour

50 cl. sparkling water

PREPARATION

Fish: fillet the sole and portion at 90/100 gr.

Glaze: Fish stock: cover the bones with water and cook for 1 h. Strain through a fine chinois and reduce by ¾. Glaze: reduce the cream by half and mix with the reduced fish stock. Season with lemon juice and slightly thicken with xanthan for a coating consistency. Strain through a fine chinois.

Red sauce: add a small amount of Greek yogurt to the reduced beetroot juice and colour with a small amount of red food colouring. Thicken lightly with the xanthan if it is too liquid.

Yellow sauce: add a small amount of Greek yogurt to the mustard and colour with a small amount of yellow food colouring. Thicken lightly with the xanthan if it is too liquid.

Black sauce: mix the Greek yogurt with the charcoal until it is really dark. Thicken lightly with the xanthan if it is too liquid.

Green sauce: process as a mayonnaise using the egg yolk and the mustard and emulsify with the green oil.

TO SERVE

Steam the fish at 52°C for 10 min. Once cooked, rest on tray with grill. Dry the fish with absorbent paper and cover with the glaze.

Place in the salamander for 10 sec.

Then draw lines with the coloured sauces using squeeze bottles.

Dress fillets on a plate.

Make a thin tempura batter using tempura flour and sparkling water; batter the fins and fry in oil at 190°C. Dry them on an absorbent paper, season and present them as a side dish.

ES