Main course 4 servings 35 minutes Medium difficulty Preparation: Clean the mushrooms and chop them. Then chop the onion very thin. Melt 60 g of butter in a casserole, add the onion and part of the boletus and cook until the onion is soft without letting it brown. Add the rice over a high heat and stir, pour the red wine and bring to a boil while stirring. Let the wine reduce a couple of minutes and pour the chicken stock stirring well. Season the risotto with the Bras del Port Eco sea salt, pepper and saffron. Let it cook for 12-15 minutes (according to instructions given by the rice manufacturer). Mix with the rest of the butter and grated Parmesan cheese and remove from heat. On the other hand, sauté the rest of mushrooms and sprinkle with the chopped parsley. Place the risotto in the bottom of a soup plate and put the mushrooms on top. Finally add the Bras del Port Red Wine Sea Salt Foam. Ingredients (4 servings): 300 g mushrooms 130 g onion 60 g butter 300 g risotto rice 800 ml chicken stock 150 ml [...]
Dessert 4 servings 20 minutes Medium difficulty Preparation: Hydrate the jelly leaf in a bowl with water. Preparation of chocolate ganache: Heat the cream together with the orange zest, the cinnamon stick and the brandy. Add the gelatin, remove the cinnamon and mix well. Pour the cooking chocolate and beat it until it is homogeneous. We reserve and cool in the fridge until it thickens. Cut the bread into slices of approximately 1 cm thick, paint them with butter and mark them in a pan to lightly toast them. Place a quenelle * of ganaché on the toast, sprinkle with a bit of orange zest and with the Bras del Port Sea Salt Foam. *A quenelle is a perfectly smooth, rugby-ball scoop of any soft food which is achieved using one or two spoons, previously dipped in hot water. Ingredients (4 servings): 4 brioche bread slices 200 ml cream 300 g de cooking chocolate Orange zest 100 ml brandy Cinnamon stick 1 jelly leaf Butter Bras del Port Sea Salt Foam Download the sheet of this recipe here.
Starter 4 servings 10 minutes Low difficulty Preparation: Cut the avocados in half and remove the bones. Remove the pulp of the avocado with the help of a spoon and crush it with a fork and add a splash of lemon.. Peel the tomatoes, remove the seeds and cut into cubes. Chop the onion and coriander very thin. Mix all the ingredients together with a few drops of tabasco, a little oil and Bras del Port Eco sea salt. Put the guacamole in a bowl and decorate on top with the sprouts and Bras del Port Charcoal Sea Salt Flakes. Serve with nachos or salty sticks. Ingredients (4 servings): 2 ripe avocados 1 spring onion 1 tomato A few drops of Tabasco Extra virgin olive oil Coriander 1/2 lemon Spring onion sprouts for decorate Bras del Port Eco fine sea salt Bras del Port Charcoal Sea Salt Flakes Download the sheet of this recipe here.
Starter 4 servings 10 minutes Low difficulty Preparation: Rinse and drain the chickpeas. Peel the garlic and squeeze the half lemon. Take the chickpeas, the water, the olive oil, the Bras del Port Eco sea salt, the garlic, the lemon juice and the cumin and mix them well until getting a homogeneous mixture without lumps. Serve the hummus in a bowl and decorate with some sweet paprika, chopped chives, a dash of olive oil on top, sesame and
Main course 4 servings 25 minutes Medium difficulty Preparation: Mix the salt with the sugar and cover the cod loins for 4 hours to make a semi-salting. After this time wash them and dry. Chop all the ingredients very fine, mix them well and dress with oil and Bras del Port Eco sea salt. The crunchy “tile”: Mix the oil, flour, water and salt and place a small amount in a nonstick frying pan. Leave it on medium heat until it turns a golden color, at that point remove it and let it cool. The orange sauce: Take the orange to make a little orange zest and after that squeeze it. Strain the juice obtained and put it on the fire. Then add the sugar, cornstarch, oil and zest and as soon as it boils remove and cool it. Presentation: We place a portion of tartare in the center of the plate with the help of a ring mold and decorate with the orange sauce. To finish, pour a little oil over, add the Bras del Port Ginger and Woodsmoke Sea Salt Flakes and place the crispy tile. Ingredients (4 [...]