Chef Ricardo Costa

Fish Brine
Finely chop the lemongrass and ginger, crush the pepper with mortar and pestle. 
Clean and fillet the grouper.
Soak the fish in brine for 90 minutes, remove, wash and dry thoroughly.
Cut the fish into thin slices.

Cucumber sauce
Peel and deseed the cucumbers.
Take the cucumber juice from the centrifuge and sieve through a fine chinois.
Season the sauce with salt and rice vinegar and add xanthan and a little colouring as required.
Mix and remove the air with a vacuum pump

Olive oil and lemon zest
Wash the lemon and cut fine strips of zest.
Place the zest in a vacuum bag with the olive oil.
Close the bag and place in the Holdmat at 64º C for 90 minutes.
With the olive oil ready, cover the fine zest with about 2cm 

Brunoised cucumber and half-moon cut Mini Cucumber
Brunoised cucumber –Finely dice the cucumber and season with the remaining ingredients (olive oil, black pepper, fine sale, rice vinegar.
Mini Cucumber - Cut in approximately 3mm half moons and season with salt and rice vinegar.

Cucumber tapioca
Cook the tapioca in boiling water at induction velocity 5 for 10 minutes.
Cool the tapioca in iced water.
Marinate the tapioca in cucumber sauce with rice vinegar, salt and colouring.
Leave to marinate for 3 hours in a closed vacuum bag.

Serving
Serve up on a plate with the grouper (60g), garnish with tapioca (30g), brunoised cucumber (40g) and mini cucumber (20g).
Add the cucumber sauce (50ml) e lemon olive oil (5ml).
Finally, decorate with Caviar Lime, lemon zest and dill (to taste).

Veal Stock 
Roast the bones in the oven at 140ºC for 40 minutes, turning after 20 minutes.
Place the bones on a deep cooking tray and add ice.
Reduce the tomato and add to the bones.
Place the butter in a separate pan and sear the oxtail then seat the beef shank. Turn down the heat, add the vegetables and leave to simmer until the juices are reduced, then add the red wine, leave to simmer and reduce again.
Once reduced, place in the tray and add ice.
Fill with water and place in the oven
Cook at 100ºC for 12 hours
Strain through a muslin sieve.

Veal Sauce 
Reduce the veal stock and skim off any impurities
Place the shallots with the butter, pepper and bay leaf in a large saucepan
Coat the veal chopped into 3cm cubes with the clarified butter
Add to the pot
Add brandy and allow it to reduce
Add the white Port and allow to reduce
Add the red Port and allow to reduce
Add the Madeira and allow to reduce
Add the reduced veal stock
Allow to reduce until it tastes ideal
Pass through a muslin strainer and place in labelled glass jars

Veal
Wash the tenderloin (separating the body from the head of the tenderloin).
Roll the tenderloin in clingfilm for one day.
Sauté Add the clarified butter and seal well.
Place the tenderloins on a tray with a grid and place in an oven at 85ºC fan 2 for
approximately 25 minutes.
Interior temperature between 54º and 56º C

Barbecue Purée 
Place the tomato and garlic cloves on a tray and put in an oven at 180ºC for 1 hour.
Place the chopped onions, carrots and pancetta in a saucepan and leave to settle.
Add the roast tomato and cook until all juices disappear, add concentrated tomato and the veal sauce
Season with salt, pepper and vinegar. Blend and pass through a chinois and place in Pacojet containers.
Allow to freeze and beat 3 times

Jerusalem artichoke purée (2kg)
Cook the artichokes in water and cream. Drain well and blend in the Bimby for 5 minutes at 80ºC, season with salt. Add xanthan. Strain and cool.

Serving
Use a spoon to place the two purées on the plate (40g each purée).
Shape the meat into a steak (60g) and place in the centre. Place sautéed mushrooms on top of the meat
Sauté a spring onion and baby leek for 30 seconds, season with salt, and place next to the meat.
Add the veal sauce (5cl) to the barbecue sauce (2.5cl) and season.
Finish by drizzling the barbecue sauce over the meat.