4 people
For the bonito loin
15 g dried black olives
400 g bonito
250 g coarse salt
olive oil 0.4 °
For the coffee oil, paprika...
100 g olive oil
30 g dried black olives
2 g soluble coffee
4 g sweet paprika
salt
icing sugar
For the salad and green vinaigrette
arugula, red chard, lamb’s lettuce
200 g olive oil
5 g barley powder
10 g rice vinegar
5 g green barley juice (you can buy it ready-made)
salt
black pepper
For the potato
1 large potato
10 g barley powder
10 g green barley juice (you can buy it ready-made)
100 g olive oil
salt
For the bonito loin
To prepare the olives, stone and dehydrate them at 60°C.
Cut the loin into 1.5 cm slices and place in the coarse salt for 10 minutes. Then remove from the salt and place in the oil until used. When ready to serve, lightly grill the fish smeared with the crushed olives. Set aside.
For the coffee oil, paprika...
Mix all the ingredients. Add salt.
For the salad and green vinaigrette
Mix all the vinaigrette ingredients, except the arugula, lamb’s lettuce and red chard. Add these to the vinaigrette dressing at the last minute. Set aside.
To make the green barley juice extraction, introduce the green barley leaves into a mixture of equal proportions of water and ethyl alcohol 96°. Leave to stand at 50°C for 2 hours. Then raise the temperature to 75°C so that the alcohol evaporates. Strain to remove the leaves.
For the potato
Cook the potato, wrapped in greaseproof paper in the microwave for about 5-7 minutes. Once cooked, peel it and cut it into rectangles. Season with the mixture of the rest of the ingredients. Set aside.
Place the rectangle of potato on a flat plate. Place the bonito on it. Over that, the salad dressed with the vinaigrette, pile it high and with all the stems to one side. In front of it all, paint a few brushstrokes of coffee oil. To one side of the salad drizzle a trace of vinaigrette.