Ensalada ‘Folie’

A recipe by Ferran Adrià, taken from A Day at elBulli
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Serves 4

Artichokes-CRU

4 x 60 g (21/4 oz) baby globe artichokes

100 g (1/2 cup) water

25 g (12⁄3 tbsp) extra virgin olive oil

25 g (12⁄3 tbsp) 25-year-old sherry vinegar

salt

1. Remove the leaves from the artichokes, leaving the heart and a small section of the stem.

2. Mix the water with the vinegar and oil to make a vinaigrette and season with salt.

3. Put the vinaigrette in a vacuum-pack bag and add the artichokes.

4. Vacuum seal the bag.

5. Refrigerate for 6 hours.

Garlic-CRU

4 x 6 g (1/4 oz) cloves garlic

45 g (3 tbsp) extra virgin olive oil

15 g (1 tbsp) 25-year-old sherry vinegar

salt

water

1 sprig dried rosemary

1 bay leaf

1. Peel the garlic cloves and blanch 3 times in boiling water.

2. Cool in iced water and dry.

3. Make a vinaigrette with the oil and vinegar and season with salt.

4. Put the vinaigrette in a vacuum-pack bag and add the garlic and herbs.

5. Vacuum seal the bag.

6. Refrigerate for 48 hours.

Algin solution

1 kg (4¼ cups) water

5 g (1 tsp) Algin

1. Mix the 2 ingredients in a liquidizer until a lump-free mixture is obtained.

2. Strain and set aside.

Spherical-I goats’ milk yoghurt nodules

50 g (¼ cup) goats’ milk yoghurt

5 g (1 tsp) Algin solution, previously prepared

1. Pour the Algin solution into a container to a depth of 4 cm (13/4 in).

2. Beat the yoghurt to produce a smooth, lump-free cream. Do not whip it.

3. Take a syringe with a 2 mm opening and fill with the beaten goats’ milk yoghurt.

4. Pipe the goats’ milk yoghurt into the Algin solution to form 4 nodules with a 1 cm (1/2 in) diameter.

5. Allow them to ‘cook’ in the Algin solution for one minute.

6. Take the nodules out of the mixture and dip them in water to clean them.

7. Drain the nodules without breaking them and keep them in a container lined with parchment paper.

8. Refrigerate.

Black olive juice

500 g (1 lb 2 oz) black Aragón olives

1. Stone (pit) the olives.

2. Process the olives in the liquidizer and strain through muslin. Squeeze well to release all of the juice from the olives.

3. Refrigerate the juice.

Spherical-I black olive solution

» 100 g (1⁄3 cup) black olive juice, previously prepared

» 0.5 g Calcic

» 0.2 g Xantana

1. Dilute Calcic in the olive juice.

2. Add Xantana to the juice and process with a hand-held blender until it is lump-free. Stand for 2 hours to release any air bubbles that may have formed during the blending.

Spherical-I black olives

500 g (2 cups) Algin solution, previously prepared

100 g (1⁄3 cup) spherical-1 black olive solution, previously prepared

100 g (1⁄3 cup) extra virgin olive oil

1. Using a 1 cm (1⁄3 in) diameter hemispherical measuring spoon, make 8 spherical black olive balls and place them into the Algin solution.

2. Leave them for one minute.

3. Take the olives out of the Algin solution and submerge them in water.

4. Remove from the water and place in the extra virgin olive oil.

5. Do not refrigerate.

Fermented milk mató cheese

500 g (2 cups) fermented full-cream milk

1. Pour the milk into a small pan and heat to 56ºC / 133ºF, stirring constantly with a spatula. Leave to stand for 5 minutes.

2. Gently pour the milk through a sieve to drain away the whey, leaving the mató cheese in the sieve.

3. Refrigerate.

Preserved tuna water and oil

1 kg (21/4 lb) canned tuna preserved in olive oil

300 g (11⁄3 cups) water

1. Pour the oil from the can and set aside.

2. Combine the tuna with the water and gently break it up with a handheld blender.

3. Strain through a Superbag and collect the tuna water that is released.

4. Refrigerate.

Preserved tuna oil air

400 g (12⁄3 cups) preserved tuna oil, previously prepared

400 g (12⁄3 cups) preserved tuna water, previously prepared

2.5 g Lecite

1. Mix the three ingredients together in a 25 cm (10 in) deep container with a hand-held blender.

Preserved cat’s claw shoots

4 preserved cat’s claw shoots

1. Cut the cat’s claw shoots into 2 cm (¾ in) lengths.

2. Refrigerate.

Cat’s claw is a creeper that grows in areas of Peru, Colombia and Bolivia, as well as in the Alicante region of Spain. It grows in tall forests in sunny areas and is known to have medicinal properties.

Peeled green walnuts

2 whole green walnuts

1. Break the walnuts in half with a nutcracker.

2. Remove the nut halves in one piece and peel them with a short pointed knife to obtain 4 half walnuts.

3. Refrigerate.

Flowering mini-cucumbers

4 flowering mini-cucumbers

1. Remove the bumps from the cucumber skin by hand.

2. Clean the cucumbers with a paper towel and refrigerate.

‘Air-bag’ dough

250 g (2 cups) plain (all-purpose) flour

70 g (2⁄3 cup) strong bread flour

190 g (3/4 cup) cold milk

10 g (2 tsp) fresh yeast

5 g (1 tsp) salt

1. Combine all the ingredients (except the salt) in a mixer with a dough hook.

2. Knead for 9 minutes at medium speed.

3. Add the salt and knead for 2 more minutes.

4. Knead by hand for one minute. Keep the dough well covered in a bowl in the refrigerator.

5. Leave to rise for 4 hours.

This is the minimum recommended quantity to ensure a good result.

‘Air-bags’

200 g (7 oz) ‘air-bag’ dough, previously prepared

1. Roll the dough out through a rolling machine at maximum thickness.

2. Leave the dough to stand for approximately one minute, covered with a damp cloth.

3. Roll the dough out twice more to 0.5 cm (¼ in).

4. Cut into 1.5 cm (2⁄3 in) rounds.

5. Bake in the oven at 240ºC /475ºF for one minute. Turn over and bake for another minute until the dough has risen and is golden brown.

6. Take out of the oven, leave to cool and keep in an airtight container in a cool, dry place.

Savoury macadamia nut praline

50 g (2 oz) raw macadamia nuts

10 g (2 tsp) sunflower oil

salt

1. Process the macadamia nuts with the oil in the liquidizer until a lump-free cream is obtained.

2. Strain, season with salt and put in a squeezy bottle.

Tuna roe vinaigrette

20 g (3/4 oz) dry tuna roe

30 g (2 tbsp) extra virgin olive oil

1. Peel the roe.

2. Chop the peeled roe in the liquidizer. Use short, sharp bursts to obtain a granular powder.

3. Mix with the extra virgin olive oil and refrigerate.

Shaved toasted hazelnuts

30 g (1 oz) peeled hazelnuts

1. Toast the hazelnuts and shave them with a Microplane grater to produce the longest threads possible.

2. Place the threads in an airtight container without piling them up, so as not to alter the texture.

3. Store in a cool, dry place.

Dressed pa-ha

1 pa-ha stem

extra virgin olive oil

25-year-old sherry vinegar

salt

1. Peel the pa-ha stem with a short, pointed knife.

2. Cut the stem into 4 x 2 cm (¾ in) pieces on a slight angle at one of the ends.

3. Dress the pa-ha pieces with extra virgin olive oil, 25-year-old sherry vinegar and salt.

Pa-ha is a long and thick-stemmed vegetable with a very porous interior and an unusual texture.

Bread with oil

4 x 2.5 cm (1 in) slices rustic bread, crusts removed

30 g (2 tbsp) extra virgin olive oil

1. Soak the bread in the oil.

The bread must be soaked just before presentation and finishing.

Extras

8 pickled daisy buds

8 fresh ficoïde glaciale shoots

4 purslane shoots

4 fresh bergamot flowers

10 g (2 tbsp) 25-year-old sherry vinegar

Maldon sea salt

Ficoïde glaciale is a green, fleshy-leaved plant often eaten raw in salads, also known as ice plant.

Purslane is a smooth, fleshy-leaved plant that can be eaten both raw and cooked.

FINISHING AND PRESENTATION

1. Work a hand-held blender over the surface of the preserved tuna oil air mixture until it emulsifies and the air forms.

2. Cut the artichokes-CRU in half lengthways and stand them on the right-hand side of the base of a concave oval dish.

3. Place a garlic-CRU clove on the left-hand side of the plate. Place a teaspoon of home-made mató cheese in the upper section of the plate.

4. Place an ‘air-bag’ beside the mató cheese. Place a flowering mini-cucumber opposite the garlic.

5. Place an oil-soaked piece of bread opposite the ‘air-bag’, and the cat’s claw and a halved green walnut beside it.

6. Place a piece of dressed pa-ha in the middle of the plate.

7. Place one spherical-1 nodule and 2 pickled daisy buds in the lower part of the plate, to the left of the artichoke.

8. Cover the base of the dish with 2 spoons of preserved tuna oil air.

9. Arrange 2 spherical olives, 2 ficoïde glaciale shoots, one purslane shoot and a bergamot flower over it.

10. Without touching any other ingredients, make a 4 cm long (13/4 in) and 1 cm (1/2 in) wide line of shaved hazelnut on one side of the dish.

11. Place a 3 g pile of savoury macadamia nut praline beside the ‘air-bag’, ensuring that they do not touch.

12. Dress the artichokes with a spoon of tuna roe vinaigrette.

13. Finish by sprinkling a pinch of salt over the bread, garlic and pa-ha, and 3 drops of sherry vinegar over the air.

If any of the ingredients are not available, they can be substituted by other ingredients that resemble them, as long as the flavour and texture are similar. This dish has also been made with home-made caviar from serla roe, and with tuna foam and air-foam instead of tuna air.

Serla is a local Catalan fish that contains a lot of roe.

Cutlery:

Tapas cutlery, a 14 x 3 cm (5½ x 1¼ in) spoon and fork.

How to eat:

Eat each component separately, combined with the air, in order to appreciate the different textures and flavours.

 

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