Dissolve 30g coarse salt in 500ml boiling water. Cool and reserve
Rinse 30g sea lettuce under running water to remove the salt
Remove the skin from 50g chistorra and pull the meat apart
Put the fillets of 2 gurnards and some sprigs of fresh thyme in the, now cold, salted water for 10 mins
Hack the sea lettuce and blanche 1 minute
Panfry the chistorra till nicely browned and crispy
Panfry the fish in olive oil, about 2 mins per side
Squeeze the water from the sea lettuce and mix with the sausage meat
Start plating with the fish, season with pepper and lemon juice, then put the chistorra mix on top
(Recipe by the Blend Brothers)
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