Gurnard salad, seaweed and Farga Milenaria olive oil

Aceite Farga Mil·lenària

Esta receta utiliza Aceite de Oliva Virgen Extra Farga Mil·lenària, elaborado con aceitunas de olivos milenarios del Territorio Sénia.

Ingredientes

gurnard
sea lettuce
codium seaweed
wakame seaweed
salicornia
cucumber
pink tomatoes
mini peppers
For the seaweed dressing
30 g of rice vinegar
15 g sherry vinegar
10 g lime juice
sea salt
150 ml of Farga Milenaria olive oil

For the cucumber macerate

20 g of lime juice
50 g of rice vinegar
25 g of sugar

For the ‘harissa’ cream

100 g sour cream
20 g of harissa

sea salt

Elaboración

Slice the gurnard back into fillets and clean them of bones. Leave them in coarse salt for 15 minutes. Then remove the salt and cut them into 2 cm pieces.
Cut the seaweed in different shapes and add the dressing.
Slice and dice the cucumber and leave it to macerate for 2 hours.
Peel the tomatoes and cut them into different shapes.
Make the harisa cream.

Emplatado

Place it at the bottom of the plate. Then arrange the gurnard pieces, the seaweed, the cucumber and the pink tomato cubes. As a decoration add the mini peppers.

Restaurante Neptuno

Pg. Marítim, 94

Población

Benicarló

964 46 05 55

jesusgasparlopez@hotmail.com

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