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Arzak Secrets

Posted by Grub Street Publishing Published See Grub Street Publishing's 46 projects » © 2022 Juan Mari Arzak / Grub Street Publishing · Reproduced with permission.
  • Step 1

    For the sprinkled cocoa
    Mix all the ingredients and set aside. Serve the hake on a shallow dish. Place a few mustard leaves so that they partially cover it. Beside it, place the two sauces, one over the other, without mixing them at all. In front of each diner, sprinkle the cocoa onto the hake so that it melts on contact with the heat.

  • Step 2

    For the cocoa sauce
    Blend all ingredients and add melted butter. Season with salt.

  • Step 3

    For the mustard leaves
    Blanch the mustard leaves in boiling salted water. Cool them quickly so they don’t lose their colour and immerse them in oil until used.

  • Step 4

    For the potato and mustard sauces
    For the mustard sauce, cook the mustard and parsley in boiling salted water, then blend and strain. Bind with the kuzu, diluted in water, to make a thick texture.
    For the potato sauce, cook the potato with the leek and follow the same procedure as with the mustard sauce.
    Salt and pepper both sauces and reserve.

  • Step 5

    For the hake in brine
    To prepare the elderflower infusion (500 ml water and 10g elderflowers), after boiling the water, add the flowers away from the heat. Cover and leave to rest for 5 minutes. Strain. Dilute the salt in the elderflower infusion, while cold. Immerse the hake fillets in it and leave to rest for 25 minutes. After that time, blot lightly with paper towels. Rub the fish with the sauce and cook it a la plancha. Set aside.

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