Oyster, caviar and Thai air - Balfegó
Lara Roguez, chef of the Abarike restaurant and finalist of Chef Balfegó 2021, prepares an exceptional recipe with THAI bluefin tuna stock: Oyster, caviar and
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Ingredients
- 1 bottle Bluefin tuna Thai stock
- 1 tablespoon Soy Lecithin
- 2 anchovies cured in butter
- Balfegó Bluefin Tuna Belly
- Osetra caviar
- 4 Eo River variety oysters of number 1
- Sea alder flowers
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