Borage, cockles and potatoes - Saborea España

Borage, cockles and potatoes

Clean the borage with a tack to eliminate the fuzz, but be careful not to break the fibre. Clean carefully under running water. Use a pot with enough water to totally cover the borage. When it is at maximum boiling point, add the borage. When it boils again, leave it for 3 minutes. Turn off the heat and cover. Leave it to rest for another 3 minutes. 


For the foam

Peel off, cut and put to boil the potatoes in salted water. Once cooked, drain and reserve the water.

Put the cooked potato and the reserved water in the Thermomix at 60º C. While grinding, add the cream little by little. Follow the same procedure with the olive oil until you get a thin and homogenous emulsion. Add salt to taste.

Drain and put in the siphon using a strainer.

Charge the siphon and keep in bain-marie at 70º C approx.


Vacuum with a spoon of water. Boil water in a pot and put in the vacuumed cockles. Cook for 3 min. Quickly introduce it in an inverted bain-marie. Take out the cockles and save the juice. Drain, thicken it with xantana and add the blend.

Restaurante Remigio ©


  • Borage

For the foam
  • 360 gr of potatoes to smash
  • 80 gr of water resulting from boiling the potatoes
  • 115 gr liquid cream 35 m.g.
  • 25 gr of olive oil
  • Salt

Autumn, Estaciones, tudela, Winter