Lenguado a la Parrilla Sabores Mediterraneos: Sole, Olive Oil, and Mediterranean Flavors: Fennel, Bergamot, Orange, and Green Olives

Adapted by StarChefs.com
January 2011
Yield: 2 Servings

INGREDIENTS:

Orange Emulsion
500 grams orange juice
50 grams glucose
Arbequina olive oil
Fennel Emulsion
300 grams fennel juice
3 grams agar agar
extra virgin olive oil
Manzanilla Olive Emulsion
250 grams pitted manzanilla olives
150 grams olive brine
Manzanilla olive oil
Pine Nut Emulsion
100 grams pine nut paste
100 grams water
100 grams olive oil
Bergamot Emulsion
Zest of 1 bergamot
3 grams agar agar
150 grams water
150 grams Bergamot juice
Arbequina olive oil
Isomalt Bonbons
200 grams PreGel Magic Sugar (Isomalt)
extra virgin olive oil
To Assemble and Serve
2 whole soles
salt
olive oil
Fennel flowers
Wild flowers
Confited orange peel
Raw pine nuts

METHOD:

For the Orange Emulsion:

Mix the orange juice and glucose in a pot over a medium heat and reduce the mixture until you have one-third of the original mixture. Remove the pot from the heat and allow it to return to room temperature. When the mixture is at room temperature, put it in a bowl, and emulsify it with the olive oil until it reaches the consistency of mayonnaise.

For the Fennel Emulsion:

Combine the fennel juice and agar agar in a pot over a medium heat and bring the mixture to a boil, blending constantly with a stick blender. Remove the pot from the heat and chill it so that it sets. Once the mixture is chilled, use a Robot Coupe to purée the mixture until it reaches a gel-like consistency, very smooth and shiny. Put it in a bowl, and pour a steady stream of olive oil as you blend with a stick blender, until it reaches the consistency of mayonnaise.

For the Manzanilla Olive Emulsion:

Purée the olives with the olive brine until smooth. Strain the mixture and leave it out at room temperature. When it is at room temperature, put it into a bowl, and using a hand blender, emulsify it with the olive oil until it reaches the consistency of mayonnaise.

For the Pine Nut Emulsion:

Mix the pine nut paste with the water with a stick blender. Put the mixture in a bowl and emulsify it with the olive oil until it reaches the consistency of mayonnaise.

For the Bergamot Emulsion:

Mix the Bergamot zest, agar agar, and water in a pot over a medium heat. Bring the mixture to a boil, stirring constantly. Once the mixture reaches a boil, add the Bergamot juice, then strain and put in a reverse bain-marie to set. Once the mixture is chilled and set, purée it with a Robot Coupe until it reaches a gel-like texture, and is very smooth and shiny. Put the mixture in a bowl and emulsify it with the olive oil until it reaches the consistency of mayonnaise.

For the Isomalt Bonbons:

Heat the isomalt dry in a pot and once it has melted, submerge the point of a siphon to create a fine membrane—this will serve as the shell of the bonbons. Immediately let a thin stream of olive oil fall from a teaspoon; the very weight of the oil has the effect of closing the shell to produce an olive oil filled bonbon. Reserve the bonbons submerged in olive oil.

To Assemble and Serve:

Fill and preheat an immersion circulator to 55ºC. Clean and debone the fish. Submerge the fillets in a 10 perecnt salt solution for 5 minutes. Remove the fillets from the solution, pat them dry with kitchen paper, and bring together the 2 fillets of each fish to make the fish whole again. Put the fish in a Cryovac® bag, seal it, and cook in the immersion circulator for 4 minutes.On a rectangular plate, arrange a drop of each emulsion, from first to last, Fennel Emulsion, Bergamot Emulsion, Orange Emulsion, Pine Nut Emulsion, and Manzanilla Olive Emulsion. Arrange the fish perpendicular to the emulsion drops and garnish the fish with fennel flowers, edible wild flower, confited orange peel, pine nuts, and an Isomalt Bonbon.