Anchovies stuffed with soft cream Cabrales cheese, apple vinaigrette and mashed peppers

Anchovies stuffed with soft cream Cabrales cheese, apple vinaigrette and mashed peppers

Great recipe Chef Jaime Uz, 2014. Michelin Star Restaurant Arbidel, Ribadesella (Asturias).

 

Ingredients:

16 Anchovies of medium-large

Cabrales cheese 50 gr

½ dl cream

2 Eggs batter

Flour batter

2 tablespoons trout roe

Salt and pepper

 

For the vinaigrette

1 spring onion

1 tomato

, Sherry vinegar, extra virgin olive oil salt

 

For piquillo puree.

4 piquillo peppers

½ dl cream or broth

1 teaspoon cornstarch or 1 g of xanthan gum

 

Elaboration:

Open the anchovies, clean them well and remove heads and spines. On the other hand put the fire cheese, cream, salt and pepper until reduced and thickened. Cold has to be a paste. Prepare the vinaigrette biting very small tomato and onion, add salt, pepper, oil and vinegar. Reserve.

Place a bocarte on him a little cheese pasta and cover with another bocarte. The skins must be left out. Press and chill in refrigerator to make it compact. Pass again in flour and egg and fry in olive oil to 150 degrees.

After plating, the base put some piquillo puree (made by mixing the ingredients indicated), the anchovy filling up and cover lightly with the vinaigrette and some trout roe. Garnish with a flare for color and with a floured and fried scraping bocarte ...

 

SOURCE: Book The kitchen anchovy and Bocarte "A Walk in Santoña" courtesy of Luis Lopez Macho.

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