2,3 Kg. grated cucumber
35 gr. salt
150 ml. lemon juice
4 gr. cumin
0.5 gr. black pepper
Cucumber pilpil sauce:
½ l. cucumber infusion
150 ml. Arbequina olive oil
40 gr. resource
2 gr. xanthan
1 Kg. fresh, extra large anchovies
1 Kg. salt
1 l. sherry vinegar
Liquidised cucumber skins:
100 gr. diced cucumber
100 gr. liquidised cucumber skins
Macadamia nuts, cut into quarters
Cucumber infusion: Place all the ingredients in a vacuum pack and chill for 24 h. Strain and set aside.
Cucumber pilpil sauce: In the robot, make an emulsion with all the ingredients. Transfer to a squeezer bottle.
Anchovies: Cut off the heads, gut and remove the bones without separating the two fillets. Cover with salt for 5 min. Remove the salt and cover with vinegar for 5 min. Drain and cover with oil.
Liquidised cucumber skins: Blanch and refresh the cucumber skins. Liquidise.
Impregnated cucumber: Pack and leave to stand for 12 h. Drain.
First make a base with a little cucumber pilpil sauce, then top with 4 anchovies and decorate with the macadamia nuts, leaves and the impregnated cucumber.