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.
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.
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 [...]
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 [...]