Photography recipe
Fotografía Chef Signature Chef

 METHOD

  1. Blend the cucumber and texturise with a little xanthan. Marinade some cucumber in rice vinegar. Chop the sardine in three and set aside. 'Imitation olive' is made by filling an olive mould with blended olives and stock; once frozen, bathe in cocoa butter.
  2. Mash the pickled mussels with the stock and texturise with xanthan; use part of...

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 METHOD

  1. Blend the cucumber and texturise with a little xanthan. Marinade some cucumber in rice vinegar. Chop the sardine in three and set aside. 'Imitation olive' is made by filling an olive mould with blended olives and stock; once frozen, bathe in cocoa butter.
  2. Mash the pickled mussels with the stock and texturise with xanthan; use part of the result to make the ice cream. Once frozen, grind using a blender to create an ice cream. Put the remaining cream in a bottle.
  3. Lastly, serving: place the mussel ice cream in the centre of the plate, place the chopped and deseeded cucumber alongside the smoked, chopped sardine, the blended cucumber and the caviare oil around the ice cream; decorate with shoots of fresh coriander and the "imitation olive".

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Ingredients 4 persons
  • 1 baby cucumber
  • Caviare oil
  • 200 g mussels (pickled)
  • 100 g rice vinegar
  • 1/2 kg cucumber
  • Xanthan gum
  • Smoked sardine
  • 1 tin olives stuffed with anchovy.
Recipes. The Cook & Chef Institute