Peter Brunel’s “A Lofoten Memory”

This dish by Executive Chef of Peter Brunel Ristorante features marinated anchovies, sea water, oyster leaves and fennel seed breadsticks.

Ingredients

For the Brine:

• 1 L water
• 50g salt
• 40g sugar

For the Marinated Anchovies:

• 400g of clean anchovies

For the Sea Water:

• 400g still mineral water
• 4g agar agar
• 4g dashi
• 12g cornflour
• 85g fresh purple cabbage juice

For the Fennel Seed Breadsticks:

• 500g flour 00
• 50g of grape seed oil
• 20g salt
• 50g honey
• 15g of toasted and pulverized fennel seeds
• 8g fresh brewer’s yeast
• 100g white wine
• 160g water

For the Piquillo Purée:

• 100g piquillo pepper pulp
• 10g extra virgin olive oil

For the Cauliflower Purée :

• 1 kg cauliflower
• 1L water
• 1L milk
• 10g maldon salt
• 1 bay leaf
• 100g fresh cream
• 20/30g cornstarch
• 20g extra virgin olive oil

For the Mussel Water:

• 1 kg of mussels
• 10g parsley
• 1 clove of garlic
• 30g extra virgin oil
• 30g white wine
• soya lecithin

To Finish:

• 5g trout eggs
• 1 nasturtium leaf
• 2 purple shiso leaves
• 1 oyster leaf
• 2 metal teepees

Method

For the Brine:

1. Mix the ingredients in a pot and place on the stove, heating it until it reaches 68ºC.
2. Remove the pot from the heat and allow to cool

For the Anchovies:

1. Clean the anchovies from the head and remove the central bones, leaving the tail attached.
2. Put on a gastro tray and freeze at -18ºC, leaving them in the freezer for at least 24h.
3. Defrost the anchovies and put in a vacuum bag with the brine.
4. Marinate for 30h in the fridge.
5. Drain and remove the marinade liquid and store the fish in a solution of 50% grape seed oil and 50% extra virgin olive oil until service.

For the Sea Water:

1. Bring all the ingredients to 90°C in a pot on the stove.
2. Turn off the heat and allow to cool to 35ºC
3. Add the liquid little by little into a cappuccio centrifuge until you obtain the desired color.
4. Store in the fridge for up to 3 days.

For the Fennel Seed Breadsticks:

1. Mix all the ingredients and let the dough rest overnight in the fridge.
2. Before using the dough, leave it for a couple of hours at room temperature.
3. Pull the dough with the dough sheeter and then cut it with the tagliatelle attachment.
4. Put the strings of dough on the buttered pan and let rise in the oven at 30º steam for 30 minutes
5. Once they have risen sufficiently, cook at 170ºC in the oven until golden brown.

For the Piquillo Purée:

1. Wash all the pepper seeds.
2. Blend with the olive oil using an immersion mixer.
3. Place the mixture in sac a poche.

For the Mussel Water:

1. Remove the beards from the mussels and wash them well under running water
2. Place all the ingredients in a large cooking vacuum bag.
3. Cook in Steam oven at 95°C for 15 min, then cool down in an ice bath.
4. Separate the mussels from the liquid and filter the liquid using a chinois and etamine.
5. Place the liquid in a container and add some soya lecithin.
6. Blend by incorporating air to obtain the foam.

For the Cauliflower Purée:

1. In a large pot add water, milk, bay leaves and bring it to boil.
2. Clean the cauliflower, cut it into small pieces and cook in the milk water until tender.
3. Drain and blend the cooked cauliflower using a thermomix while incorporating the olive oil.
4. Chill and store until service.

To Finish:

1. On the centre of a plate put the sea water, and then add the trout eggs on top.
2. Place 3 small dots of piquillo purée and one large dot of cauliflower purée around the sea water.
3. Top 2 of the piquillo dots with the shiso and 1 with the nasturtium, and place an oyster leaf on top of the cauliflower puree.
4. On the sides of the sea water place the 2 metal teepees with a bread stick resting between them.
5. Place 5 anchovies on the bread stick so that they are hanging down over the blue water.
6. Finish with few dots of the mussel foam on top of the sea water.

Recipe Courtesy of Peter Brunel.