- 1 kilo cucumber
- 500g radish
- 200g green tomatillos
- 20g coriander
- 100g virgin olive oil
- 1 tbsp salt
- 1 sea bream
For the fermented vegetables, first, clean them thoroughly and chop them into smaller pieces. Then, mix each vegetable with 3% of its own weight in salt and leave for one hour in order to extract some of their vegetation water. Pack each vegetable separately to 99% with all of its vegetation water and conserve it between 18ºC and 25ºC for 2 weeks. This way, we’ll achieve some acidic nuances, but not too much.
When the vegetables have fermented, prepare the gazpacho. To do this, chop the tomatillos with the cucumber, which will give us that touch of acidity, and the coriander. While chopping, add the oil to emulsify our gazpacho.
Now, clean the sea bream, removing both the bones and the skin. Then, lay out a base of gazpacho and place the sea bream on top, filleted. Add the fermented radishes and pistachios.
In this case, the vacuum helps us to obtain more controlled fermentations as, given that there’s no air, it’s extremely difficult for the fermenting products to become damaged. This way, we can feel more confident about the end result.