Restaurant Raúl Resino
Mediterranean sea robin in Farga Milenaria olive oil with flavours from the Azahar Coast
INGREDIENTS
4 mediterranean sea robins of 200 g | 2 bunches of parsley | 300g chives | 150g dill | 30g mint | 30 g peppermint | 30g tarragon | dried lemon and orange skins | 4 dried citronella units cut into 4 parts | 4 dried garlic with skin | 500 ml of Farga Milenaria olive oil
PREPARATION
Restaurant Daluan
Prawn gratin with hollandaise sauce and steamed vegetables à la julienne
INGREDIENTS
For julienne vegetables: 330 g celery | 500g carrot | 50 g leek white | salt | a pinch
of sugar | ground pepper | 1 cc curry powder | water | 50 ml of Farga Milenaria olive oil
For the velouté sauce: 30 g of butter | 30 g of flour | 300 cl of liquid cream | 300 cl of hollandaise sauce
For the assembly: 8 peeled prawns | 2 cl of Farga Milenaria olive oil with truffle shavings | 1 sprig of chives
PREPARATION
Restaurant Grèvol
Pickled tuna neck
INGREDIENTS
200 g of tuna neck | 1 carrot | 4 cherry tomatoes | 8 pearl onions | 2 bay leaves | 3 garlic cloves | 5g allspice | 50 ml of white wine | 50 ml apple cider vinegar | sprig of thyme | oregano leaf | 100 ml of Farga Milenaria olive oil
PREPARATION
Restaurant Venta de la Punta
Creamy rice with thrushes and their giblets
INGREDIENTS
4 clean thrushes | clean thrush giblets | marisma or bomba rice | garlic, onion and tomato | laurel,
rosemary and thyme | salt and pepper | poultry stock | rancid wine | Farga Milenaria olive oil
PREPARATION
Restaurant Lo Paseo
Roasted tomato + sardines in casco + tender garlic
INGREDIENTS
12 hanging tomatoes | 6 sardines | 6 green garlic shots | 10 g of Glicemul | anchovy garum | Farga Milenaria olive oil
PREPARATION
Pau Restaurant
Monkfish 'all cremat'
INGREDIENTS
8 slices of fresh fish monkfish | 600 g of cooked and sliced potatoes | king prawns | razor clams | scarlet shrimps (carabineros)
For the sauce: 8 cloves peeled garlic | 2 large ripe tomatoes | 4 slices of bread | parsley | fish stock | salt | pepper | Farga Milenaria olive oil
PREPARATION
Casa Roque
Lamb timbale with vegetables on meat sauce and black truffle
INGREDIENTS
1 leg of lamb | 1 leek | ½ onion | 1 long zucchini | white wine | salt | laurel | garlic | toasted flour |
potato | black truffle | water | Farga Milenaria olive oil
Note: The recipe is improved by accompanying the meat with some cooked artichokes.
PREPARATION
Mesón del Pastor
Carpaccio of pink tomato, cured meat (cecina) and Farga Milenaria olive oil
INGREDIENTS
200 g of pink tomato | 100 g of medium cured bull meat (cecina de toro) | 1 slice of cheese | cured cheese ice cream | Maldon salt | pepper | Farga Milenaria olive oil
PREPARATION
Llansola 1921
Ray with prawns
INGREDIENTS
1 line of 400 or 500 g | 10 prawns | clams | fish stock| potatoes | almonds | 2 garlic | salt | pepper | saffron | Farga Milenaria olive oil
PREPARATION
Can Batiste
Deconstruction of smoked eel with white garlic in Farga Milenaria olive oil
INGREDIENTS
200 g of smoked eel | 100g raw Marcona almonds | 4 hanging tomatoes | 20ml vinegar of white wine | 1 garlic | water q.s. | salt q.s. | pepper p.s. | 100 ml of Farga Milenaria olive oil
PREPARATION