VALLEY CITRUS SOAKED WITH PEARLS AND MANDARIN AIR

IES Mediterráneo

PREPARATION

For the soak

Step 1. Peel the oranges and cut them into thin slices, cook the whole potatoes and with their skin in salted water (approximately 20 minutes), let them cool, peel them and cut them into thin slices. We clean the chives well and cut them into a fine brunoise. Cook the quail eggs, peel and cut into thin slices. On the other hand, we cut the olives into slices.

Step 2. We have to desalinate the cod 48 before making the dish, changing the water approximately every 6 hours and washing it very well. Once desalted, we roast it a little in a pan with a little olive oil, crumble it.

For the tangerine pearls

Step 1. Cool the sunflower oil in a tall container, strain the juice and mix with the agar agar. Bring to a boil and leave stirring for about 2 minutes. Set aside and let it cool, put in the syringe and pour small balls over the very cold oil.

For the mandarin air

Step 1. For the air, we heat the water and add the lecithin and the sugar, we crush it with the help of a hand mixer so that the ingredients are well integrated. Add the cold mandarin juice and let it rest in the cold.

Step 2. Finally, we emulsify the tangerine juice with the help of the blender itself, until foam comes out from the turbination.

PLATING

• In a timbal we put a potato layer, above one of orange, above a little perforated chive and thus we are putting in layers until filling up the timbal, finishing with codfish, watering with a little olive oil.

• On top we put some black olive slices, some orange cubes, and a little mandarin air.

• Around the plate we put some clean orange segments, some quail egg slices and some mandarin pearls, put a string of olive oil on it.

• Garnish with a little fresh chive and serve.

PAIRING

Locality. Benalúa de Guadix
Wine Type. White
Muscat Grape. Savignon Blanc and Chardonnay