Ingredients

Manzanilla olive emulsion

250g pitted manzanilla olives

150g of water from the olives

 

Pine nut emulsion

100g of pure pine nut pasta

100g of extra virgin olive oil

100g of water

 

Orange emulsion

500g orange juice

50g of glucose

Arbequina olive oil

 

Bergamot emulsion

150g of water

1 grated peel bergamot

150g of bergamot juice

3g of agar-agar

Arbequina oil

 

 

Fennel emulsion

300g fennel juice smoothie

3g of agar-agar

Extra virgin olive oil

 

Isomalt sweets

200g Isomalt sugar

Extra virgin olive oil

 

Sole

2 Whole Sole

Sunflower Oil

 

Method

Manzanilla olive emulsion

Purée the olives with the olive brine until smooth. Strain the mixture and leave it out at room temperature.When it is at room temperature, put it into a bowl, and using a hand blender, emulsify it with the olive oil until it reaches the consistency of mayonnaise.

 

Pine nut emulsion

Mix the pine nut paste with the water with a stick blender. Put the mixture in a bowl and emulsify it with the olive oil until it reaches the consistency of mayonnaise.

 

Orange emulsion

Mix the orange juice and glucose in a pot over a medium heat and reduce the mixture until you have one-third of the original mixture. Remove the pot from the heat and allow it to return to room temperature. When the mixture is at room temperature, put it in a bowl, and emulsify it with the olive oil until it reaches the consistency of mayonnaise.

 

Bergamot emulsion

Mix the Bergamot zest, agar agar, and water in a pot over a medium heat. Bring the mixture to a boil, stirring constantly. Once the mixture reaches a boil, add the Bergamot juice, then strain and put in a reverse bain-marie to set. Once the mixture is chilled and set, purée it with a Robot Coupe until it reaches a gel-like texture, and is very smooth and shiny. Put the mixture in a bowl and emulsify it with the olive oil until it reaches the consistency of mayonnaise.

 

Fennel emulsion

Combine the fennel juice and agar agar in a pot over a medium heat and bring the mixture to a boil, blending constantly with a stick blender. Remove the pot from the heat and chill it so that it sets. Once the mixture is chilled, use a Robot Coupe to purée the mixture until it reaches a gel-like consistency, very smooth and shiny. Put it in a bowl, and pour a steady stream of olive oil as you blend with a stick blender, until it reaches the consistency of mayonnaise.

 

Isomalt sweets

Heat the isomalt dry in a pot and once it has melted, submerge the point of a siphon to create a fine membrane—this will serve as the shell of the bonbons. Immediately let a thin stream of olive oil fall from a teaspoon; the very weight of the oil has the effect of closing the shell to produce an olive oil filled bonbon.Reserve the bonbons submerged in olive oil.

 

Sole

Fill and preheat an immersion circulator to 55ºC. Clean and debone the fish. Submerge the fillets in a 10 per cent salt solution for 5 minutes. Remove the fillets from the solution, pat them dry with kitchen paper, and bring together the 2 fillets of each fish to make the fish whole again. Put the fish in a vacuum bag, seal it, and cook in the immersion circulator for 4 minutes. On a rectangular plate, arrange a drop of each emulsion. Arrange the fish perpendicular to the emulsion drops and garnish the fish with fennel flowers, edible wild flower, confited orange peel, pine nuts, and an Isomalt Bonbon.