Ingredients

 

Cucumber sorbet

  • 4 cups cucumber juice
  • 1 cup water
  • 1 cup sugar
  • 3 tbsp inverted sugar
  • 2 tbsp glucose
  • 1 whole lemon juiced
  • 1 tsp salt

Aerated Yogurt

  • 5 oz yogurt fage
  • 1 lemon juiced
  • 4 tbsp water
  • 1 tsp salt
  • 2 cartridges n2o

Cucumber Compote

  • 3/4 cup cucumber brunoise
  • 1/2 cup celery brunoise
  • 1/2 cup young coconut brunoise
  • 2 tbsp capers
  • 1 tsp white balsamic
  • 1 tsp olive oil
  • 1 splash lemon juice
  • salt to taste

Chive oil

  • 8 oz chives blanched
  • 1 1/2 cup oil (vegetable)
  • 1 pinch salt

Cucumber Celery Broth

  • 1 large cucumber
  • 6 stalks celery
  • 1 lemon juiced
  • salt to taste

Garnish

  • celery leaves
  • borage blossoms
  • dill
  • chive blossoms

Nutritional information

Calories: 541kcalCarbohydrates: 39gProtein: 3gFat: 44gSaturated Fat: 4gCholesterol: 2mgSodium: 706mgPotassium: 398mgFiber: 3gSugar: 32gVitamin A: 1497IUVitamin C: 36mgCalcium: 88mgIron: 1mg
Prep Time 2 d 20 mins
Cook Time 20 mins
Total Time 2 d 40 mins
Servings 8 people

How to make cucumber sorbet

  • Place water, sugar, glucose, and inverted sugar in a small pot.  Turn on medium high and bring to a simmer.  Cook for 2 or 3 minutes until sugars dissolve.  Pour into a bowl and chill completely.
    Once completely chilled add lemon juice, cucumber juice, and salt to the simple syrup.  Pour into ice cream machine and use according to your machines instructions.  Once sorbet is done place in the freezer.  

How to make aerated yogurt

  • Place all the ingredients into a isi foamer.  Add one n2o cartridge and shake the canister for a good 30 seconds to distribute the gas. Then add the 2nd cartridge and do the same. Then place in the refrigerator until ready to use.  

How to make chive oil

  • In a hot salted pot of water blanch the chives for 10-15 seconds.  Then place in a ice bath to stop the cooking process.  Allow to cool for 5 minutes.  Drain off the water from the chives, squeeze the chives to release any excess water.  
    Place in a vitamix and add the oil.  Puree smooth for 30-45 seconds.  Then strain through a fine mesh strainer (do not push the oil through the strainer, allow to drip, this way you won't get any of the pulp in your oil.

How to make cucumber-celery broth

  • Juice cucumber and celery in a vegetable juicer.  Squeeze in lemon juice and salt.  Set aside and keep cool.

How to make the cucumber-coconut compote

  • Add diced cucumber, celery, young coconut meat, and capers into a small bowl. Drizzle with lemon, oil, white balsamic, and a bit of salt to season. Mix well and set aside.

To finish

  • Slice black cod thinly and place 6 slices in the middle of the bowl.  Using a round cookie cutter add a few spoonfuls of the cucumber compote.  Then add the cucumber sorbet.  
    Foam the yogurt using the isi siphon.  Then pour in the cucumber broth.  Add the flowers and herbs.  Finish with the chive oil in the cucumber broth.  Serve and enjoy!
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