by Albert Boronat and Miró & Mélina Allair
INGREDIENTS (4 people)
- 22 units calçots I.G.P. by Valls
- 3 dl. extra virgin olive oil
- p.m. salt
- 1 unit Romesco Pepper
- 20 gr. Dijon mustard
- 20 gr. grain mustard
- p.m. black pepper
- ½ handful of radishes
- ½ handful of Chervil
- 2 cl. from Jerez
- 5 dl. consommé
For the romesco
- 2 units garlic cloves
- 50 gr. hazelnut powder
- 50 gr. powdered almond
- 1 c. sweet paprika coffee
- ½ handful of parsley
- p.m. Espelette paprika
For the mustard ice cream
- ½ l. milk
- 5 egg yolk units
- 15 gr. sugar
- p.m. salt
- 50 gr. grain mustard
COOKING PARAMETERS
For the calçots
- Mode: mixed
- Temperature: 180 ºC
- Humidity: 10%
- Time: 15 min
For the romesco
- Mode: mixed
- Temperature: 80 ºC
- Humidity: – 99%
- Time: 15 min
For the almond powder
- Mode: mixed
- Temperature: 180 ºC
- Humidity: -99%
- Time: 6 min
For the mustard ice cream
- Mode: steam
- Temperature: 82 ºC
- Humidity: 100%
- Time: 12 min
Elaboration:
For the romesco
Recover the parsley leaves, clean with plenty of water and with the help of absorbent paper and dry them. Reserve. Peel the garlic cloves, remove the germ and cut very finely with the help of a mandolin. Place all the ingredients except the Espelette paprika on a baking tray lined with parchment paper.
Turn on the Mychef oven at a temperature of 80 ° C with -99% humidity . Place the tray and allow to dry for two hours to obtain a completely dehydrated finish. Reserve.
With the Mychef oven at 180 ° C, toast the almond and hazelnut powder until a light golden color is obtained. Let cool. With the help of a crusher, crush all the ingredients, pass through the sieve in order to recover a dehydrated romesco powder.
For the mustard vinaigrette
Proceed like a classic vinaigrette, putting the mustards, salt and vinegar in a bowl. Beat to dissolve the salt well. Incorporate the oil, stirring constantly and finally the romesco powder. Season with salt and pepper, if necessary.
For the calçots
Remove the first two layers of the calçots, but keep the roots well. Dip in warm water to dissolve any soil. Clean in running water several times.
In a grill or barbecue, give them a little touch to perfume them with the smoke and the natural and traditional toasting of this dish. Cook in the Mychef oven at 180 ° C with a humidity of 10% . Cook for 15 minutes depending on the size. Reserve the calçots wrapped in aluminum foil.
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For the mustard ice cream
Mix all the ingredients cold in a bowl. Pack in a vacuum bag with the iSENSOR packaging machine equipped with iVac technology that prevents the liquid from overflowing.
Cook in the Mychef oven at 82 ° C for 12 minutes . When leaving the oven, mix the vacuum bag well. Cool. Turbinate in a sorbet machine. Reserve in the freezer.
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Plating:
With the help of a brush, spread the mustard / romesco vinaigrette well all over the calçots. Plate five units of calçots and decorate with thin slices of radishes, chervil and finely cut chives. Finish off the mustard ice cream scoop.
