Starter 2 servings 15 minutes Medium difficulty Preparation: We cut* the octopus leg as thin as possible and reserve it. Mix the oil, vinegar, honey, paprika, Bras del Port Eco sea salt and the pepper to make the vinaigrette. Beat it well with a fork and let it rest for a few minutes. Dip the octopus slices in the vinaigrette, arrange them on a plate and season with the Bras del Port Sea Salt Flakes. * If the octopus leg is frozen a little before using it will be easier to cut. Ingredients (2 servings): 1 boiled octopus leg 100 ml extra virgin olive oil 1 tablespoon of sherry vinegar The juice of half a lemon Sweet paprika 1 teaspoon of honey Pepper Bras del Port Eco fine sea salt Bras del Port Sea Salt Flakes Download the sheet of this recipe aquí.
Starter 2 servings 35 minutes Low difficulty Elaboración: Mix the flour with the yeast. Make a hole in the middle and add the grated cheese, milk and softened(*) butter and work the mixture until you get a fine dough. Let it rest in the fridge for about 10 minutes. Stretch and mold the dough into a thin sheet and cut into squares. Place the squares on a baking sheet and paint them with the beaten yolk. Sprinkle with the Bras del Port Sea Salt Foam with Tomato and Basil. Bake at 180º for about 12 minutes or until they begin to brown. Just take out of the oven and sprinkle with a little more Sea Salt Foam. * Leave the butter at room temperature for about two hours or put it in the microwave, at low power, in batches of 10 seconds, until it is soft. Ingredients (4 servings): 100 g wheat flour 60 g butter 60 g grated Parmesan cheese 1 egg yolk 1 tablespoon of milk 1 teaspoon of yeast Bras del Port Tomato and Basil Sea Salt Foam Download the sheet of this recipe here. [...]
Starter 2 servings 10 minutes Low difficulty Preparation: Rehydrate the nori sheets by soaking them in a bowl with water for 5 minutes. Cut the salmon into small cubes and drain the seaweed. Beat the eggs and add the salmon and nori seaweed. Heat a little oil in a frying pan and pour the mixture. Cook stirring almost constantly. Remove from heat and let it with the residual heat trying to keep it soft and creamy. Serve the scrambled eggs on a toast and garnish with Bras del Port Charcoal Sea Salt Foam. Ingredients (2 servings): 40 g nori seaweed 4 eggs 75 g smoked salmon Extra virgin olive oil Bras del Port Charcoal Sea Salt Foam Download the sheet of this recipe here.
Starter 2 servings 10 minutes Low difficulty Preparation: Clean all the ingredients and cut the cherry tomatoes in halves. Crush the pistachios and hazelnuts in a mortar. Prepare the vinaigrette with the Bras del Port Eco sea salt, the pepper, the olive oil, the sherry vinegar, the hazelnuts and the pistachios. We arrange the lettuces harmoniously, on top we put the tomato and the duck ham slices. Finally, we dress with the vinaigrette, place the pomegranates and sprouts and sprinkle with Bras del Port Red Wine Sea Salt Flakes. Ingredients (2 servings): 125 g duck jam 1 mezclum salad bag 4 cherry tomatoes 20 g roasted hazelnuts 20 g roasted pistachios 50 g pomegranate Spring onion sprouts 80 ml extra virgin olive oil 1 tablespoon of sherry vinegar Pepper Bras del Port Eco fine sea salt Bras del Port Red Wine Sea Salt Flakes Download the sheet of this recipe here.
Main course 2 servings 25 minutes Medium difficulty Preparation: Peel the prawns leaving only the tail with shell and cook them in a little fish stock until they turn reddish and reserve them. Clean, peel and chop the leek and carrot. Sauté the vegetables with a little oil and Bras del Port Eco sea salt and add the fish stock. Cook for 10 minutes over low heat. To finish the sauce, we crush it in the blender. Lightly sauté some onion in a pan with oil. Incorporate the fillets of sea bass, add a little sea salt and lightly fry them. Add a little champagne and fish stock. Boil for 5 minutes and cover to cook with the residual heat and reserve. Put the fillets on the plate, accompany with the prawns and pour the sauce over them. Finally, we add a crispy touch with the Bras del Port Sea Salt Flakes. Ingredients (2 servings): 1 big sea bass, clean and filleted 8 king prawns 50 g leek 50 g carrot Extra virgin olive oil 100 butter 1 big onion 50 ml champagne 160 ml fish stock Pepper Bras del [...]
Dessert 2 servings 10 minutes Low difficulty Preparation: Melt the cooking chocolate over a low flame using a double boiler, or in the microwave in batches of several seconds. Add the puffed rice, make small portions with the help of a spoon and leave them on a clean bench or other nonstick surface. Sprinkle with Bras del Port Sea Salt Flakes before the chocolate solidifies. Ingredients (2 servings): 200 g dark cooking chocolate 50 g puffed rice Bras del Port Sea Salt Flakes Download the sheet of this recipe here.