Set off this dish with txacoli from the DO Guetaria, with its floral touch (green apple, Williams pear) and gentle acidity. Very refreshing alongside seafood
Gulas With Creamy Herring, Sea Urchins and Scallops
Preparation
Fillet the herrings, sprinkle with the smoked salt and infuse in the milk. Blend in the Thermomix, then strain, forming a dense creamy texture.
Sauté the gulas with virgin olive oil and sea urchin roe.
Wash the scallop, removing the coral. Season with salt and pepper and sear on a hot plate.
Dehydrate the coral in the oven at 100ºC / 215ºF for 30 minutes, then blend with neutral sunflower oil to make the coral oil.
Presentation
Serve the herring cream and sprinkle with gulas. Add the scallop and top with the sea urchin. Drizzle with a little coral oil.
Chef's Remark:
"Here we play with some of the ingredients commonly–found in our fishing harbors. The flavors of herring, scallop and gula surprise in these unexpected textures."
Preparation by: Koldo Miranda
RELATED RECIPES
30 minutes
- 500 gr herrings
- 600 gr gulas
- 12 scallops
- Coral oil
- 75 gr fresh sea urchins
- 250 ml sunflower oil
- 250 ml milk
- Spanish extra virgin olive oil
- A pinch of smoked salt
- 17.637 lb herrings
- 21.164 lb gulas
- 12 scallops
- Coral oil
- 2.646 oz fresh sea urchins
- 8.924 fl. oz sunflower oil
- 8.924 fl. oz milk
- Spanish extra virgin olive oil
- A pinch of smoked salt
- 2.33 lb herrings
- 2.79 lb gulas
- 12 scallops
- Coral oil
- 0.375 cup fresh sea urchins
- 1.057 cup sunflower oil
- 1.057 cup milk
- Spanish extra virgin olive oil
- A pinch of smoked salt
Wine match