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Cucumber Plant with Mullet, Parsley Purée and White Wine Sauce

Ronny Emborg, the Nordic star chef from Copenhagen and author of The Wizards Cookbook, creates a cucumber plant dish with a smooth white wine sauce.
By Ronny Emborg

Ronny 1

Cucumber Plant with Mullet, Parsley Purée and White Wine Sauce
 
Author:
Recipe Type: Main
Cuisine: Nordic
Ingredients
Cucumber plant
  • 4 cucumber plants
Mullet
  • 150 g mullet with no skin
  • 5 g clarified butter
  • Salt
Foaming white wine sauce
  • 300 g dry white wine
  • 24 g chopped white onion
  • 50 g intense mussel stock
  • 50 g cream
  • 100 g unsalted butter
  • 0,5 g lecithin
  • 0,5 g sucro
  • 0.2 g xantana
  • Salt
Parsley purée
  • 400 g flat-leaved parsley leaves
  • 200 g spinach
  • 1 g xantana
  • Salt
Assembly
  • Herbs per person
  • 3 lemon verbena
  • 2 chervil
  • 2 flowering stems from red oxalis
  • 2 sorrel shoots
Instructions
Cucumber plant
  1. Cut the top 20 cm off the cucumber plant and save for later.
  2. Pluck the little cucumbers with flowers from the stem.
  3. Pluck the small and big leaves from the stem.
Mullet
  1. Season the mullet with salt, cut into 30 gram pieces and vacuum with some clarified butter.
  2. Cook the mullet in a water bath at 58°C for 5-6 minutes depending on how thick it is.
Foaming white wine sauce
  1. Reduce white wine and white onion to 200 gram and then blend.
  2. Blend the cream, butter, clam mussel stock and reduced white wine.
  3. Heat the white wine sauce to 60°C.
  4. Blend lecithin, sucro and xantana into the white wine sauce.
  5. Sieve the white wine sauce through a net and season with salt.
Parsley purée
  1. Boil parsley and spinach until tender. Then place in ice water.
  2. Squeeze out all the liquid from the parsley and spinach.
  3. Freeze parsley and spinach in a Pacojet beaker.
  4. Run the frozen parsley purée 4 times on a Pacojet.
  5. Blend the parsley purée smooth with some water and xantana.
  6. Season with salt and sieve the parsley purée through a net.
Assembly
  1. Boil the stem of the cucumber plant for 30 seconds and season with salt.
  2. Boil the small cucumbers for 10 seconds without the flower touching the water and season with salt.
  3. Place the stem of the cucumber plant on a plate and then spray parsley purée next to the top of the plant and the bottom.
  4. Place the two little cucumbers in their own parsley purée.
  5. Place the mullet on the parsley purée at the bottom of the plant.
  6. Cover the mullet and parsley purée with a big cucumber leave in the bottom and a small leave at the top.
  7. Decorate the big cucumber leave with chervil, sorrel, lemon verbena and the stem of a flowering red oxalis.
  8. Foam the sauce with a hand blender and then split it with clarified butter.
  9. Apply the foam when serving at the table.


Ronny Emborg

Ronny Emborg

Ronny Emborg, by some dubbed "The Wizard" is the executive chef at the exclusive D'Angleterre Hotel in Copenhagen, Denmark. Having previously cooked for the Queen of Denmark, as well as being at the helm of the Michelin starred AOC Restaurant, Chef Emborg is considered one of the best and most unique chefs in Europe. He recently released his first cookbook "The Wizards Cookbook" in which readers can get a glimpse into the kitchen of one of the most talented chefs in the world.

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Originally Published: March 3, 2014

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