Parsley pesto (to make 100 gr)
50 gr flat parsley (leaves)
25 gr extra virgin olive oil
1 gr table salt
30 gr lemons (juice)
0.25 gelatine sheet
0.5gr Gelespessa (xanthan)
Potato and parsley purée (to make 15 gr)
150 gr large Roosevelt potatoes
30 gr parsley pesto
15 gr extra virgin olive oil
2 gr table salt
5 gr amarillo chilli paste
Threads of meagre fish (fillets) (to make 1kg)
1 kg meagre fish fillets
1,500 gr sea salt
Flame-roasted pepper (to make 300 gr)
100 gr mild virgin olive oil
800 gr red pepper
Meagre fish and roast pepper marinade (to make 1kg)
1 kg meagre fish bones and head
500 gr oyster juices
10 gr table salt
20 gr granulated sugar
50 gr annatto
50 gr anchovy brine
300 gr flame-roasted peppers
30 gr sherry vinegar
25 gr dried purple garlic (sliced)
150 gr extra virgin olive oil
Emulsion of meagre fish marinade (to make 350 gr)
250 gr meagre fish and roast pepper marinade
10 gr annatto
5 gr sherry vinegar
60 gr Piparra chilli peppers
3 gr Gelespessa (xanthan)
6 gr emulsifier (paste)
10 gr Gelcrem (gellifier in powder)
Roast potato (to make 150 gr)
200 gr. large Roosevelt potato
Parsley pesto: Blend all the ingredients. Transfer to a Pacojet beaker and freeze. Crush until an emulsion forms. Transfer to a piping bag.
Potato and parsley purée: Cook the potato in the microwave with 35% ventilation for 5 minutes at 275ºC. When the potato has cooled down a little, peel, crush with a fork and add the other ingredients. Mix well.
Transfer to a piping bag. Just before serving, pipe a cylinder of purée onto a hot plate and brown on one side. Keep warm.
Meagre fish threads: Cover the fish fillets with the salt and chill for 25 minutes. Carefully wash off the salt under the tap. Cover with sulphur paper lightly greased with olive oil and chill. Place the fillets on an oven plate and cover with kitchen film. Place in a steam oven at 58ºC with a thermometer set at 47ºC. Remove from the oven. Keep warm and, just before serving, break into crumbs.
Meagre fish and roast pepper marinade: Fry the sliced garlic in oil then add the vinegar. Place all the ingredients in a pressure cooker. Bring to the boil at the maximum setting then leave to cook over a medium heat for 25 minutes. Leave to stand for 10 minutes. Break all the bones. Strain through a fine strainer then a cloth strainer.
Flame-roasted pepper: Roast the peppers over a flame for 2 minutes on each side. Make a cross at the bottom and stand in a gastronorm tray, resting on each other. Peel then lay out on trays covered with paper. Dry in the oven for 45 minutes at 80ºC. Cut into julienne strips and set aside. Dress with garlic-flavoured oil and salt.
Emulsion of meagre fish marinade: Blend all the ingredients in a kitchen robot. Leave to cool.
Roast potato: Cook the potato in the microwave with 35% ventilation for 5 minutes at 275ºC. When it has cooled down a little, peel and cut into 0.5 cm cubes. Fry in sunflower oil just before serving.
Place the browned strip of purée on the plate. Top with the meagre fish threads. Cover lightly with the marinade emulsion. Add pieces of Piparra pepper, parsley pesto and the fried potato cubes, and finish with caraway sprouts.