Bluefin Tuna Anchovy, caviar, horchata and squash - Balfegó
Javier Rico Alvarez chef of the restaurant El Círculo (Avilés) and third finalist in Chef Balfegó 2022 presents us with a most exquisite recipe made with the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at balfego.com.
Ingredients
- 100 g bluefin tuna loin
- 500 g salt
- 500 g sugar
- 50 ml anchovy oil
- 500 g squash
- 300 g liquid smoked
- Butter
- Salt
- Proespuma hot
- 325 g horchata
- 1 10-15 gram black truffle
- 25 g vegetable gelatin
- 100 g equal parts sugar-water syrup
- 1 c.c. of sturgeon caviar
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