The Guild of Disfrutar
A dish featuring olives and mackerel, this is one of chefs Mateu Casañas, Oriol Castro & Eduard Xatruch's prized creations on their menu at 2 Michelin-starred Disfrutar in Barcelona.
Keywords
- hotels & travel
Ingredients
- 500g of unpitted chamomile olives
- 0.2g xanthan
- 100g cocoa butter
- 1g of green dye
- 2 mackerels of 350g each
- 1kg salt
- 100g rice vinegar
- 100g Jang sauce
- 150g extra virgin olive oil
- 200g pickled piparras
- 0.5g xanthan
- 40 pieces of 0.5 anchovies
- 20 pickled capers
- seeds of a passion fruit
- chopped Chives
- virgin olive oil
- flaked salt
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