FROM LECRÍN TO MOTRIL: MANGO JELLY, MOTRIL SHRIMP AND MANDARIN AIR

PGI (PROTECTED GEOGRAPHICAL INDICATION) SEGUREÑO LAMB, PGI GRREN ASPARAGUS FROM HUÉTOR TÁJAR GURULLOS, AND PISTACHIO
17 de December de 2023
IN THE SEARCH OF THE MUSHROOM: MUSHROOM TARTLET, CHANTERELLE MUSHROOM FROM HUÉTOR VEGA PÂTÉ, HAZELNUT AND CACAO PRALINÉ
17 de December de 2023

Ingredientes:

For the mango jelly
· 200gr fresh mangoes from Costa Tropical
· 50gr water
· 2.5 gr agar agar

For the mandarin air
· 40 gr mandarin
· Sucrose
· Sugar

For the shrimp
· Shrimp with its roe
· Extra Virgin Olive Oil
· Tabasco
· Salt

VIAJE DE LECRÍN A MOTRIL

Samuel Fernández, Cala | Granada

 

PREPARATION

For the mango jelly

Step 1. Peel and blend the mango with water and sugar.

Step 2.  Put it in a saucepan and add the agar agar cold, let it dissolve and raise the heat to 90ºC.

Step 3. Put it on a tray and let it cool.

Step 4. Once it is jellified, cut it with a 5cm mould and reserve it in the fridge.

 

For the mandarin air

Step 1. Squeeze the mandarin until you obtain 200gr

Step 2.  Add 3 gr of sucrose and whisk it well until foam forms

 

For the shrimps

Step 1. Peel the shrimp and keep the head for another preparation and the cold roe.

Step 2.  Chop the shrimp into small pieces of approx 0.5 cm and season it with extra virgin olive oil. Tabasco and salt.

 

PLATING

• Add the mango jelly placing a quenelle of chopped shrimp on top of the jelly.
• It by adding mandarin air on top.

 

PAIRING

Town. Caniles. Geopark
Type of wine. Young white wine
Grape. Jaén Blanca y Macabeo

 

Granada & Vega RECIPES