COOKINGS AND WINES

amb Jaume Martí



MARINATED AND PERFUMED OYSTER OF DELTA

Clot d'Encís blanc 2012

VICENT GUIMERÀ
Restaurant L'Antic Molí
www.anticmoli.com
Ctra. Ulldecona - la Sénia, km.10
T 977 570 893

THE WINE
Tipe and style

Dried white, fruity
Versatile and very gastronomic

Varieties:

80% white Garnatxa, 5% Chardonnay, 5% White chenin, 5% Muscatel d’Alexandria, 5% White Savignon

DOP

Terra Alta

Cellar

Agrícola Sant Josep



INGREDIENTS

tender onion, pink pepper, cinnamon in branches, black pepper, vinegar from Terra Alta, ginger, olive oil, salt and sugar.
Spring Salad:
eggplant, cauliflower, coconut, beetroot ice cream, foam of oil, crisp of kephir cheese, germinated, salt Maldon, shoots of rosemary and a torch.

Open the oysters and reserve them in a bowl.
Mix all the ingredients of the marinade and fry it lightly.
Once fried lightly, add the vinegar of La Terra Alta and throw on the oysters. It will rest for 8 hours.
For the salad: Fry slightly the eggplant on dices, boil the cauliflower in shoots, grind the coconut with oil and make an homogeneous pastry, the foam of olive oil or at home we can make a mayonnaise with olive oil, the beetroot ice cream, make crisp of kephir cheese with cheese in dust, or at home we can make a kephir cheese biscuit ( 50g of flour, 50g of sugar, 50g of kephir cheese and cook in the oven about 180ºC for 20 minutes).
To finish the dish we will assemble a small salad with all the ingredients. Next to the oyster we will put some shoots of rosemary and with a torch we will burn them and we will perfume the oyster.






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