Trick or treat? Treat please! We’ve made a deal with chef Aingeru Etxebarria and he’s going to prepare a scary dish for us as well as let us in on a few tips. Here they are.
Fish / Seafood
We start by making the chilled almond soup. To do this, we crush the almonds covered with cold water with the bread and the clove of garlic. To this paste we gradually add the oil, stirring continuously until it is whipped.
Add the vinegar and a little salt to taste. We add more water until we have a light and homogeneous cream. Check to see if it needs more salt and set it aside in a cool place.
We continue with the sardines. We first fillet the sardines and give them a fright under the grill of your oven. To do this, we preheat it and put them under the grill set to maximum for one minute. Once they are done, we hydrate them with the white garlic.
Finally, we prepare the pumpkin by cooking it for 4 minutes in a saucepan containing the water, chopped orange, sugar and salt. We then press it to remove the moisture.
In a black shallow dish, create a base with the chilled almond soup. Carefully place the pumpkin sheet on top of this and then the sardine fillets on top of the pumpkin. Decorate with some thin slices of radish and petals.
This dish was made with a lot of art, love and quality ingredients, using a set of kitchen utensils that, as well as being practical and durable, also have a sophisticated design.
This week we will pair our recipe with a generous wine. Palo Cortado is possibly one of the most mysterious types of sherry.
Marqués de Poley is a rarity in the Toro Albalá winery collection which is usually known for its huge sweet vintage Pedro Ximénez wines and its amontillados.