Cut the fuet into thin slices and dehydrate at 65ºC / 149ºF for 4 hours. Drizzle a little extra virgin olive oil on the slices of baguette and bake at 185ºC / 365ºF for 6 minutes. Remove and carefully rub with catalonian tomato, then sprinkle with fleur de sel.
Peel the Montserrat tomato and cut into thin slices.
Remove any bones from the fish and sear lightly on the griddle. Submerge in rice vinegar for 40 minutes, then drain and place in Spanish extra virgin olive oil.
Wash and dress the lettuce with a basic vinaigrette just before serving. Finish the dish with raspberries and fresh basil leaves.
Arrange one or two slices of Montserrat tomato forming a base, then add the marinated fish, which should be served warm (at 50ºC / 122ºF), the dehydrated fuet, pan tumaca toast, lettuce leaves, raspberries and fresh basil leaves. The idea is that the dish should be as fresh and natural as possible
Chef's Remark:
"The idea is to make a summer-style surf and turf, so we suggest a salad of greater weever fish (an unusual species in the kitchen, mostly used to make stock), fuet (a type of sausage) and two types of tomato: Montserrat, served practically as it comes, and tomates de colgar (hanging tomatoes), the typical tomatoes for pan tumaca (slices of toasted country bread, rubbed with garlic and ripe tomatoes, and crowned with a pinch of salt and extra virgin olive oil). The raspberries and basil give a lively touch to the dish."
Preparation by: Carles Gaig
Oliver Conti Gewürztraminer and Sauvignon Blanc 2005 (DO Empordà), by Oliver Conti. This wine has a mineral, floral nose against a background of grapefruit, and is creamy in the mouth with plenty of ripe fruit and citric acidity. It is an excellent partner for the fish and the other ingredients in the dish.
.png.transform/rendition-xs/image_image%20(1).png "Feder")