Recipe for Kokotxas battered with hake and squid buttons – Martín Berasategui


Fish and mussels

In the 55000 Recipes program, chef Martin Berasategi prepares the recipe for Kokotxas haute cuisine, battered with hake and squid buttons.

Composition:

  • Kokotxas in the dough:
  • 1 kg. fresh chicken hake
    3 whole garlic cloves, with skin
    Sol
    I broke an egg
    Olive oil for frying
  • Mussel broth:
  • 5 kg of mussels
    Butter
    250gr shallots
    250g parsley stalk
    1 liter of white wine
    5 cloves garlic
  • Mullet broth:
  • 5 kg trimming of thorn and mullet
    2 kg of fresh tomatoes
    1 kg of sweet onions
    1g saffron on threads
    125g cellulose from chorizo ​​pepper
    3 heads of garlic
    3 small cayennes
    6 Lts. mussel broth
  • Curry paste:
  • 28g coriander seeds
    24g white pepper
    40 g of chorizo ​​pepper pulp
    100g sunflower oil
    120g ground garlic
    20g linden kefir
    12g Thai chili
  • Mullet suket curry air:
  • 1 liter of red mullet broth
    17g curry paste
    15g ginger
    16g lemon grass
    10g of boiled kefir
    1g saffron
    400g coconut milk
    7.5 grams of sugar
    5 g fish sauce
    35g coriander with stems
    Alma Jerez oil
    150 g of mineral water
    Soy lecithin (5gr x liter)
  • Rosemary and spinach sauce:
  • 20gr shallots
    20g butter
    500g cream
    5g rosemary
    200g young spinach
    25g leek
    0.8gr xanthan
    Sol
  • Gnocchi:
  • 250g of hake
    100g cream
    100g stock
    200g extra virgin olive oil
    2 cloves garlic
    175g fresh onion
    250g potatoes
  • Proportions:
  • 720g potato and hake base
    3.6g glucose
    3g xanthan
  • Alginate bath:
  • 1L of water
    5g alginate
  • Squid tartare:
  • 20g squid, cut into 2mm cubes
    2.5 g of tahun oil
  • Tahun oil:
  • 20g tahon
    500g of olive oil
  • Crispy algae:
  • 50g of bread from the previous day
    250g stock
    2g sea salad powder
    1g of salt

Preparing the recipe for Kokotxas, beaten with hake and squid buttons:

For the hens:

Clean the chickens by trimming the beards. Season them for a few minutes before covering. Put a pan on a very low heat with a lot of oil (about two fingers) and the whole garlic so that the oil acquires flavor as it heats up. After a few minutes we raised the fire.

Next to the pan we place a deep plate with a seasoned beaten egg. Pass the hens through the egg and put them in the hot oil. Turn them quickly, letting them fry for a few seconds on each side, if they are large, something else. We squeeze them.

While frying, if we see that the oil is decreasing, add more until we reach the initial volume.

For the mussel broth:

Melt the butter in a saucepan and add the chopped shallots along with the parsley so that they spread slowly.

Soak with white wine and boil for 1 minute, then add the mussels and cover with a lid until they open.

Strain the mussels and let the juice we have received rest for 5 minutes to filter it, leaving all the impurities at the bottom.

For mullet broth:

Lightly fry the garlic and onion in a saucepan.

Add the saffron and chorizo ​​pepper pulp. Stew and add the tomatoes, cut into quarters, let the vegetables release their water and reduce.

Add the cayenne and red mullet, stir and add the mussel broth. Boil for 20 minutes, remove from the heat and leave to infuse for another 10 minutes.

Important: Degrease and remove impurities while cooking the broth.

For curry paste:

Add the coriander and black pepper seeds to an American cup and mix to a powder.

We will add the remaining ingredients to the mixture and grind again until we get a paste.

For mullet suket curry air:

Stew the spices together with the curry paste, saffron and kefir lime with a little extra virgin olive oil.

Add the mullet broth, bring to a boil and simmer for 10 minutes.

Then mix with an American cup, strain through a fine sieve and add the coconut milk, sugar and fish sauce.

Bring to the boil, add the coriander, cover with plastic wrap and let it infuse from the heat.

To the final result of the curry suritone we will add 150gr of mineral water and mix well.

Add 5 g of soy lecithin per liter of this mixture, heat without boiling and foam with a blender.

Let it rest for a few minutes until it is ready.

For rosemary and spinach sauce:

Stew the chopped shallots together with the butter in a saucepan, add the cream, bring to a boil and simmer on low heat until 350gr.

Remove from the heat and add the rosemary, cover and leave to infuse for 5 minutes.

We will remove the rosemary and mix in an American glass together with the leeks and spinach until a very fine mixture is obtained.

Strain and add xanthan to the texture, mix well with a mixer.

For the hack button:

Put olive oil in a saucepan together with the garlic cloves on low heat so that they are candied.

After 10 minutes, add the onions and cook over medium heat for another 10 minutes.

Pour the potatoes and cook until fully cooked.

Remove from the heat and add the hake, leaving it to cook with the heat given off by the potatoes.

Once the hake is cooked, with the help of a spoon we will cancel and mix the pieces of hake, which in turn will emulsify the butter as if it were drunk.
treated.

Once everything is well emulsified, we will put the mixture in an American cup together with the cream and broth, blend until a fine paste remains. The mixture is passed through a sieve.

On this basis, we will add for every 600 g of a mixture of 3 g of glucose and 3.5 g of xanthan. Mix well with a mixer and place in a pastry bag with a smooth nozzle.

Cool.

Hake button finish:

Make strokes on the alginate bath, making sure they are well immersed in the tub.

After 2 minutes we will cut a hake button of the desired size with scissors. Remove from the alginate bath with a spoon with holes and pass them through a bath of cold water.

Take them out of the water, drain them lightly and keep them submerged in storage.

For the alginate bath:

Crush the alginate with water so that no residue remains in the American cup.

We will strain and let it rest, keeping 12 hours in the refrigerator.

For the squid tartare:

Mix the squid with the tahini oil.

Add salt and pepper.

Mix well and keep cool.

For tahun oil:

Raise the butter to 30 ° C, add the tahini and mix with an American glass until very fine.

Strain through a fine sieve.

For the crunchy:

Soak 100 grams of dry bread in stock for 1 hour. We drain and as a result we should have a total of 500gr of the soaked crumb. In an American cup, mix at maximum power until a homogeneous paste is obtained. Using an elbow spatula, stretch the dough finely on parchment paper and then place in a 60 ° dehydrator until completely dry. Then we will let it rest outside the heat for 12 hours, remove it carefully so that it does not break and finally fry it in oil at 220º. After frying, sprinkle the seaweed powder on top.

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I will see you on another recipe.
David from 55000 Recipes

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