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
Cucumber Plant with Mullet, Parsley Purée and White Wine Sauce
Ingredients
Scale
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
- Cut the top 20 cm off the cucumber plant and save for later.
- Pluck the little cucumbers with flowers from the stem.
- Pluck the small and big leaves from the stem.
Mullet
- Season the mullet with salt, cut into 30 gram pieces and vacuum with some clarified butter.
- Cook the mullet in a water bath at 58°C for 5-6 minutes depending on how thick it is.
Foaming white wine sauce
- Reduce white wine and white onion to 200 gram and then blend.
- Blend the cream, butter, clam mussel stock and reduced white wine.
- Heat the white wine sauce to 60°C.
- Blend lecithin, sucro and xantana into the white wine sauce.
- Sieve the white wine sauce through a net and season with salt.
Parsley purée
- Boil parsley and spinach until tender. Then place in ice water.
- Squeeze out all the liquid from the parsley and spinach.
- Freeze parsley and spinach in a Pacojet beaker.
- Run the frozen parsley purée 4 times on a Pacojet.
- Blend the parsley purée smooth with some water and xantana.
- Season with salt and sieve the parsley purée through a net.
Assembly
- Boil the stem of the cucumber plant for 30 seconds and season with salt.
- Boil the small cucumbers for 10 seconds without the flower touching the water and season with salt.
- 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.
- Place the two little cucumbers in their own parsley purée.
- Place the mullet on the parsley purée at the bottom of the plant.
- Cover the mullet and parsley purée with a big cucumber leave in the bottom and a small leave at the top.
- Decorate the big cucumber leave with chervil, sorrel, lemon verbena and the stem of a flowering red oxalis.
- Foam the sauce with a hand blender and then split it with clarified butter.
- Apply the foam when serving at the table.
- Category: Main
- Cuisine: Nordic
