The Fuentes de Ebro onion, with Protected Designation of Origin (PDO), is grown only in the geographical area of the banks of the Ginel river and the Ebro river, an area that includes the municipalities of Fuentes de Ebro, Mediana de Aragón, Osera de Ebro , Pina de Ebro, Quinto and Villafranca de Ebro.
This onion, unique for its organoleptic properties, is marketed not only throughout Spain, but also abroad, being exported mainly to France and Italy, although the Regulatory Council does not rule out opening to other markets. And the fact is that the flavor of the Fuentes de Ebro Onion is soft, with very slight spiciness, the inner layers are very tender and succulent, allowing that once ingested its aftertaste does not remain in the mouth. This special product is obtained because the environment of the Denomination of Origin is characterized by a steppe microclimate, windy and with little rain, as well as a fertile soil with abundant presence of gypsum and calcium carbonate and with a high pH.
The plant material and cultivation practices, which are still manual at some stage, also contribute to making this onion a unique variety in the world, which also offers great versatility in the kitchen, something that makes it especially attractive for professional chefs, with dishes like this Squid, Onion Fuentes de Ebro PDO, its consommé and borage air, a recipe from La Senda Restaurant (Zaragoza), offered by the PDO Cebolla Fuentes de Ebro.
Squid, onion with consommé and borage air
INGREDIENTS
- 1 squid per serving
- Sprouts
- Flowers to decorate
- For the consommé: 1 onion Fuentes de Ebro PDO | 6 squid | Empeltre variety oil empeltre oil | 2 egg whites | 1 g of xanthan gum | salt | Water
- For the spring onion: 2 onion hearts Fuentes de Ebro PDO | 20 g of butter | Salt
- For the red chives: outer part of the two Fuentes de Ebro PDO onions used for the spring onion | 20 g of rice vinegar | 20 g of sugar | 10 g of beet smoothie | a pinch of salt
- For the borage air: leaves of a small borage | 250 g of water | 5 g of Sucro | a pinch of salt
ELABORATION
Consommé. We clean the squid by throwing out the legs and the guts and cut them into small pieces. We cut the onion into julienne. Add a little oil to a saucepan and let it heat up until it smokes. Add the squid and let them fry over high heat until they crust over the bottom of the pan. Add the onion with a little salt to make it sweat and lower the heat. With a wooden spoon, we deglaze the bottom of the pan with the juice released by the onion. When it has taken color, add 1 liter of water and boil until it reduces more or less by half. We strain through a fine and let it cool. Next, we clarify the consommé by putting two semi-assembled egg whites and bringing to a boil over a very low heat. We sift through a fine wire sieve and finally we add the xanthan and turbine so that it takes on a little body. We correct salt.
For the spring onion. We clarify the butter by separating the whey. We put the onion hearts in a foil paper with the clarified butter and salt. We cook in the oven in a mixed mode at 140 ºC for 16 minutes.
For the red onion. We take the outer part of the onion that has been left over and we cut it into julienne strips. We blend a small beet with a little water and pass it through a fine. We add the vinegar, salt and sugar to this smoothie and dissolve everything well (if we want to soften it we can add some water). We put the smoothie and the onion in a vacuum cooking bag to osmotize and cook at 150 ºC with the steam oven for 10 minutes.
For the borage air. We turbine the borage together with the water, the Sucro and the salt. We went through a fine. To achieve air we put an aerator in the mixture.
For the presentation, we mark a squid per serving over a very high heat, put the warm tender chives as a base, the squid on top, a little bittersweet red onion and the borage air. We decorate with the aromatic herbs and flowers and, finally, we add the very hot consommé with a jug.
Squid, onion with consommé and borage air
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Recipe name
Squid, onion with consommé and borage air
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