A Taste of Summer: Chef Flávio Fagundes' Seasonal Recipes

OYSTER

Open the oysters and reserve.

COCONUT CREAM

Thicken the coconut milk with xanthan gum and adjust the seasoning with fine salt.

GREEN CHILI GRANITA

Juice the cucumber using a juicer, then add the green chili and coriander and blend.

Pass through an étamine cloth and add ¼ sheet of gelatin (previously bloomed and melted).

Freeze in a blast chiller.

Scrape with a fork.

GREEN CHILI OIL

Vacuum-seal the oil and green chilies and cook in a sous vide bath at 80°C for 1 hour.

Blend everything together, pass through an étamine cloth, transfer to a piping bag, and leave to settle overnight.

Remove the sediment and transfer the oil to a dropper bottle.

FINISHING

Place 3 drops of green chili oil in the bottom of each oyster shell.

Place the oyster on top and coat with coconut cream.

Add 2 dots of yuzu kosho and finish with lime zest.

Top with the green chili granita and serve immediately.

FISH & PRAWNS

In a pan, sauté the prawns, previously seasoned with salt, in olive oil and chopped garlic. Remove and reserve.

Season the monkfish with salt, olive oil and coriander.

FISH FUMET

Clean the fish bones of any entrails and blood. Remove the gills and eyes from the heads, then soak them in ice water.

Heat the olive oil in a stockpot and blanch the vegetables, cut into mirepoix.

Once blanched, deglaze with the white wine and reduce until the alcohol has evaporated.

Add the fish bones and cover with water and ice.

Once it comes to boiling, reduce the heat and cook for 40 minutes, skimming off any impurities.

Turn off the heat, allow the stock to rest, strain through a fine chinois, cool and vacuum-seal.

PRE-COOKED RICE

Heat the olive oil in a saucepan and sweat the onion and leek without allowing them to colour.

Add the rice and mix well.

Add the hot chicken stock, cover and cook.

Once the rice is partially cooked, spread onto trays and cool quickly.

SHELLFISH STOCK

Heat the olive oil in a saucepan.

Add the garlic and onion and cook without burning.

Add the celeriac and leek.

Add the tomato paste and fresh tomatoes.

Cook together while adding the shellfish, previously sautéed in olive oil and flambéed with the CRF.

Cover with water, bring to the boil, reduce the heat and cook for 40 minutes.

Blend lightly and strain.

PEPPER BASE

Heat the olive oil in a saucepan.

Cook the garlic and onion until softened.

Add the passata and cook until well reduced.

Sauté the peppers separately and add them to the mixture.

Transfer to a tray, cover with cling film in contact and chill.

RICE BASE

Heat a drizzle of olive oil in a saucepan.

Brown the prawns together with the piquillo peppers and garlic, then deglaze with the CRF.

Remove and reserve.

Add the pepper base, cook briefly, then add the rice.

Cook with small amounts of the fish fumet and shellfish stock.

When the rice is almost cooked, remove from the heat and allow it to rest.

At service, add more stock, bring to the boil and add the reserved prawns and the seasoned monkfish.

Cook and finish with sliced coriander, salt and a few drops of Tabasco.

FINISHING Finish with homemade chilli sauce, coriander oil and fresh coriander.