Wagyu beef with airy nitrous parmesan rocks, creamed peaches from Calanda with wine reduction
Author Félix Baztán Martínez
120grwagyu beef per person (karubi cut)
200mlcrema 38% fat.
2soda siphon chargers.
200grpeaches from Calanda.
Place in vacuum bag and cook for 2 hours at 65 Cº, sear the meat over a high heat to char the outside while leaving the interior pink.
For the nitrogen rocks: Place the Parmesan cheese into a cooking food processor and cut until very fine. Add milk and leave liquid at 60 Cº. Remove and add the cream.
Pour inside the siphon with the 2 charges and leave for 12 hours. Once it is settled, make small foam rocks with a spoon and introduce into liquid nitrogen. The desired consistency is a crunchy exterior and a creamy interior.
For the parmesan air: Add water and cheese into a food processor. Leave for 1 hour at 60 Cº.
Pass through a colander and let it cool for 1 hour. Add soy lecithin and introduce air creating bubbles.
For the peach cream: Make compote with the fruit and the sugar. Add water and blend in the food processor with a little of Xanthan gum. Refrigerate for 6 hours.
Wine reduction: Heat the wine with sugar in a pot over a medium heat until achieving desire creamy texture.
Decorate with microgreens and edible flowers.
Féliz Baztán Martínez
“I have always felt passionate about cooking, ever since I was very young”. Félix Baztan says that he has been lucky to grow up in a gastronomic world. His father, a business man, owned many restaurants where Félix spent the first part of his working life. He received a prestigious education that began in Le Cordon Bleu and Le Ritz Escoffier, in Paris. Afterwards he traveled to work in Mexico and Malaysia. This has all combined to make him a chef who possesses an international point of view. “My cooking is international, because I am international.