Eduard Xatruch – Restaurant Compartir, Cadaqués.
In this dish, CAVIAROLI is used to dress the main ingredient, anchovies, without blending with the truffle oil, an ingredient used in the sauce.
CAVIAROLI allows us to separate the olive oil from the other ingredients, ensuring that it is savoured at the right moment with the desired components of the dish.
|Ingredients (serves 4)|
|For the anchovies8 salted anchovies
250 g extra virgin olive oil
NOTE: Soaking time depends on how salty the anchovies are.
|For the black truffle oil10 g tuber melanosporum black truffles
70 g corn oil
|For the wild mushroom confit8 small wild mushrooms
200 g olive oil
1 garlic clove
2 g black peppercorn
½ bay leaf
|Others20 g Picual CAVIAROLI
10 g toasted pine nuts
2 thin slices of coca bread
15 g forest honey
12 fresh chervil leaves
FINISHING TOUCHES AND PRESENTATION
Arrange 4 anchovy fillets on the plate.
- Cut the mushrooms in half and place 4 halves between the anchovies. Dress the mushrooms with truffle oil and drizzle on the base of the plate.
- On top of the truffle oil, drizzle the forest honey and toasted pine nuts.
- Lastly, break the toast into pieces, leaning them against the mushrooms. Spoon the CAVIAROLI on top of the anchovies and sprinkle the chervil leaves over.