| The Lighthouse . Food&Drink |
| Cod Tempura with dried tomato, mascarpone air and warm cream of carbbage |
| We invite you to step inside a world of wholesomely andalusian and innovatively creative. |
 |
Chef: Manuel de pablo . Sous Chef of El Jardin de La Cala - Ciomijas Restaurant.
Photo: Eduardo Grund. |
|
INGREDIENTS: (serves four)
For the cod tempura:120 g of cod + 5 g of fenugreek + 100 ml of olive oil + 50 g of tempura flour + 4 threads of saffron + Salt + 100 ml of mineral water. For the mascarpone air: 4 soupspoons of mascarpone + 100 ml of fish stock + Soya lecithin + Salt. For the warm cream of cabbage: 10 dark green cabbage leaves + 100 ml of vegetable stock + Butter + Salt.
METHOD: For the cod tempura: Cut the cod into squares. Cook through in olive oil on a low light for 7 minutes, together with the fenugreek. Set aside. Make the tempura by mixing the flour, water, salt and toasted saffron threads. Dip the cod in the tempura, remove and fry at 170°C. Dry and drain on kitchen paper.
For the mascarpone air: Mix the mascarpone cold with the fish stock, salt and soya lecithin. Bring to the boil, remove and beat to a foam.
For the warm cream of cabbage: Select the greenest cabbage leaves, remove the central stem and scald with boiling water, then quickly refresh and drain. Blend the cabbage leaves, vegetable stock and salt to the desired texture. Correct for seasoning and add a knob of butter. Mount the cream in a saucepan.
|
 |
|
| The Pairing |
Abadía
Retuerta
Special selection 2003
The Pairing: Christian Jiménez. Senior Lecture Maître at Ciomijas |
 |
Grape varietals: Tempranillo, Cabernet Sauvignon y Merlot.
Tasting Notes: Color picota muy intenso. Complejo en nariz, aromas de fruta negra, toque mineral, fondo ahumado, nobles maderas, torrefactos y lácticos.
En boca, buena estructura, sabroso, fresco, taninos de calidad por pulir, ágil y con muy buen equilibrio. Final marcado por su crianza y un agradable carácter balsámico y de fruta roja. Agradable maridaje con pescados de textura gelatinosa.
Serving temperature:
+16º C. |
|
|
