FOR 1 PERSON
Difficulty: Medium
Preparation: 30min
For the vinaigrette…
Mix –don’t blend- 150ml of soy sauce with 150ml of ginger oil –see recipe in “Scallop Skewer with Mustard and Ginger”-. Heat the mix in a frying pan.
For the bass…
Heat the fillet at very low temperature without frying. Serve, pour the vinaigrette and add the chopped vegetables mix to taste –onions, carrots, zucchini…-.
FOR 4 PERSONS Difficulty: Medium Preparation: 60min INGREDIENTS 150gr Cuttlefish 1/2L Olive Oil Romesco Dust 2 Garlic Bulbs 4 Ripe Tomatoes 100gr Toasted Hazelnuts Jerez Vinegar 3 Sweet Peppers PREPARATION For the “romesco” dust… Bake tomatoes and garlic bulbs, peel and place in the food processor. Add the other ingredients and blend. Spread the
FOR 4 PERSONS Difficulty: Easy Preparation: 25min INGREDIENTS 4 Beef Chops Salt Crust 500gr Sea Salt 3 egg-whites Rosemary Thyme Parsley Fennel Tarragon PREPARATION Mix salt, egg-whites and herbs in a bowl. Put aside. Roast both sides of the chops in a frying pan with removable handle and cover with salt. Place the frying
FOR 4 PERSONS Difficulty: Easy Preparation: 20min INGREDIENTS 4 Piquillo Peppers 1 Plantain Single Cream Sugar Olive Oil PREPARATION Poach the piquillo peppers in a frying pan with some olive oil. Sprinkle some sugar on the plantain slices and grill them. Place a plantain slice on each piquillo pepper. Add some single cream and serve.
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