Roasted bone marrow with kokotxas
Try this incredible recipe for bone marrow and kokotxas, the fleshly underpart of a hake's jaw, a signature dish from Michelin star chef, Paco Pérez, from the world renowned Miramar, Enoteca and...
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Dehydrator
- Griddle
- Salamander
- Roasting rack
- Oven
- Stove
- Pot
- Freezer
- Blender
- Fine-mesh sieve
- Kitchen scale
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Parchment paper
- Plate
Ingredients
- 1kg bone marrow hake stock
- 150g hake
- 0.3lt water
- 0.3lt hake stock
- 120g roasted bone marrow
- 1.2g xanthan
- 500g veal bone
- 100g flour
- 2g fine salt
- 300ghake skin
- 40g trisol
- 60g flour
- 50g Ñora
- 25g caviar
- 8ml water
- 5ml sunflower oil
- 2,5ml olive oil
- 0.1g xanthan
- 100g hake eggs
- 400g hake kokotxas
- 30g caviar
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