El Celler De Can Roca, Girona, Spain, Restaurant, Modern Spanish, Recipe, How To Cook Modern Spanish, Grilled Sole with Mediterranean Flavors, Charcoal Oil, Manzanilla Olive Emulsion, Pine Nut Emulsion, Orange Emulsion, Bergamot Emulsion, Fennel Emulsion, Isomalt Sugar Hard Candies, Spanish Recipes, Chef Joan Roca
What
Recipe for Grilled Sole with Mediterranean Flavors by chef Joan Roca of El Celler De Can Roca in Girona, Spain.
El Celler De Can Roca | Recipes
June 18, 2012
Grilled Sole with Mediterranean Flavors
Recipe courtesy of chef Joan Roca of El Celler De Can Roca
Yield
Serves 2
Ingredients
Sole
- 2 fresh sole
- Oil for the grill
Charcoal Oil
- 500 ml Sunflower oil
- 1 charcoal
Manzanilla Emulsion
- 250 g Manzanilla olives with pits removed
- 150 g of the olive water/brine
- Extra virgin olive oil (manzanilla)
Pine Nut Emulsion
- 100 g pure pine nut paste
- 100 g extra virgin olive oil
- 100 g water
Orange Emulsion
- 500 g orange juice
- 50 g glucose
- Extra virgin olive oil (arbequina)
Bargamot Emulsion
- 150 g water
- Zest of the peel of 1 bergamot
- 150 g bergamot juice
- 3 g agar-agar
- Extra virgin olive oil (arbequina)
Fennel Emulsion
- 300 g fennel juice (obtained from a liquefier)
- 3 g agar-agar
- Extra virgin olive oil
Isomalt Sugar Hard Candies
- 200 g Isomalt sugar
- Extra virgin olive oil
Directions
Sole
1) Clean and separate the fillets from the bones.
2) Submerge the fillets in a water solution of 10% salt content for 5 minutes.
3) Dry them well on a paper towel and group them together two by two joining them by the parts of the meat that were connected to the spines.
4) Vacuum seal them into a plastic bag and submerge them into the Roner at 55 degrees C for 4 minutes.
5) Open the bag and remove the fillets, which remain very juicy having been stuck together in the bag.
6) Just before finishing the dish, brand the fillets with grill marks (we recommend holm oak firewood).
Charcoal Oil
1) Light the coals until they are deep red and burning.
2) Immerse one in a pot with sunflower oil.
3) Cover quickly as there will be a lot of smoke and allow the oil and the charcoal to blend until they are cold.
4) Strain in a fine mesh chinois and reserve the mixture to brown the sole fillets on the grill.
Manzanilla Olive Emulsion
1) Grind up the olives with the olive brine until it has reached a smooth and homogeneous texture.
2) Pass the purée through a fine strainer.
3) When the mixture has reached room temperature, move it into a bowl.
4) After that, allow a slow pour of olive oil into the bowl as you are mixing (non-stop) the purée with a hand blender.
5) Beat until the emulsion gains the consistency of mayonnaise.
6) Put aside.
Pine Nut Emulsion
1) With the assistance of a hand blender mix the pine nut paste with the water.
2) As with the olive emulsion allow a slow pour of olive oil into the pine nut mixture as you are mixing (non-stop) with an egg beater.
3) Beat until the emulsion gains the consistency of mayonnaise.
Orange Emulsion
1) In a pot mix the orange juice and glucose together, reducing it at a slow heat to obtain a volume three times that of the original.
2) Allow it to reach room temperature, transfer it to a bowl and once again allow the olive oil to fall into the mixture at a slow pour as you blend with an egg beater.
3) Once it has reached the texture of the other emulsions, set aside.
Bergamot Emulsion
1) In a small pot on medium heat add the water, bergamot zest and the agar-agar.
2) With an egg beater stir without stopping until it begins to boil, add the bergamot juice, strain it and keep in the refrigerator until it sets.
3) Once chilled and set, break it down with a Turmix until the texture is like a gel, smooth and shiny.
4) Transfer to a bowl and add olive oil while blending to obtain the emulsion as with the others.
Fennel Emulsion
1) In a small pot start to boil the fennel juice and the agar-agar.
2) With an egg beater stir without stopping until it begins to boil, then set aside in the refrigerator until it sets.
3) Once cold and set, blend in a food mixer to reach a shiny and silky texture.
4) Move to a bowl and allow a slow pour of olive oil to the mixture, beating with an egg beater until the emulsion forms.
Isomalt Sugar Hard Candies
1) In a small pot heat the sugar (alone) until small clumps form.
2) Once melted, submerge the point of a siphon with the purpose of creating a thin membrane.
3) Allow a small quantity of olive oil from a teaspoon to drop into the pot, so that the weight of the oil falls into the sugar membrane creating a candy filled with oil.
4) You can later remove these candies and keep them submerged in another recipient of olive oil so that they are protected from humidity.
To Plate
1) On a rectangular plate we arrange a teardrop size of each emulsion, from bottom to top, start to finish; fennel, bergamot, orange, pine nut, and manzanilla olive oil.
2) Place the fish perpendicular to the emulsion drops, and garnish the drops in the following order, fennel flowers, edible wild flower, orange peel confit, pine nuts, and the Isomalt hard candy.
Recipes
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Who
Brothers chef Joan, sommelier Josep and pastry chef Jordi Roca are the team behind the Modern Spanish restaurant El Celler De Can Roca in Girona, Spain.
Why
El Celler De Can Roca has been given a three star rating by Michelin and is listed as the second best restaurant in the world by The World’s 50 Best.
Girona, Spain
Photographs courtesy of El Celler De Can Roca
Recommended By
- Chef Andoni Luis Aduriz (Mugaritz in San Sebastian, Spain)
- Chef Jordi Vila (Alkimia in Barcelona, Spain)
El Celler De Can Roca
Girona
Modern Spanish
Can Sunyer, 48
17007 Girona, Spain
T: +34/972.222.157
Website:
Hours:
Tues - Sat: Lunch and Dinner
Closed: the last week of August
Can Roca
Girona
Spanish
Carretera de Taialà, 42
17007 Girona, Spain
T: +34/972.205.119
Rocambolesc
Girona
Gelateria / Ice Cream
Santa Clara 50,
17001 Girona, Spain
T: +34/972.416.667
Website:
Moo
Eixample
Modern Spanish (overseen by Roca brothers)
Hotel Omm, Rosselló 265,
08008 Barcelona, Spain
T: +34/934.454.000
Website:
Chef / Sommelier:
Chef Felip Llufriu / Sommelier Xavier Ayala
Hours:
Mon - Sat: 1:30pm - 4pm; 8:30pm - 11pm
Sun: closed
Manzanilla Olives
Green olives from Andalusia, Spain. They have a sweet and nutty, with a balanced flavor.
Arbequina Olive Oil
Spanish olive oil made from Arbequina olives that is generally buttery, fruity, and mild in flavor.
Glucose
A thick clear syrup corn syrup used in a variety of recipes including nougats, bonbons, candies, and hard candy. It controls the formation of sugar crystals.
Agar-Agar
Agar is a red algae and a unique vegetable source protein. Agar has been used in the Far East for centuries and is referred to as Agar-Agar. Can be used too make a gelatin with water or fruit juice.
Isomalt Sugar
Isomalt is a reduced calorie sugar substitute for hard candy, confections and baked goods.
