Rueda White Wine I chose this wine as I’m looking for a refreshing wine that balances the intense flavours of the anchovies while complimenting the citrus notes of the oranges found in my dish.
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'Sabor a Mar' (Saffron Anchovies on a Bed of Lemon Potatoes and Piquillo Peppers Sauce)
Preparation
Wash and clean all necessary ingredients and process.
In a medium sauce pan sweat onions and add garlic. Add piquillo peppers and vine tomatoes. Bring to a boil and simmer for 10 minutes. Blitz in Robot Coupe till puree consistency. Set aside.
Combine red wine vinegar, white wine vinegar, black peppercorns, bay leaf and star anise in a medium pot and bring to a boil.
In a separate bowl, place shallots and cover with pickling liquid. Set aside.
Heat olive oil on low heat and add saffron. Remove from heat and allow steeping.
Place anchovies in a medium sized bowl and cover with saffron olive oil.
Heat canola oil with lemon peels and bay leaf. Poach potato till just soft. Remove from liquid, dry and pan sear.
Pick dill and break apart orange pulp for garnish.
Assemble dish for plating – 4 tapas portions.
Layer potato, piquillo puree and top with anchovy. Garnish with orange pulp, dill leaves and pickled shallots. Drizzle saffron oil.
Chef's Remark:
When I think about tapas, I think creativity. It’s a great way to pack a punch with a few bites and it introduces people to flavours and foods that they may have not tried before. Using Spanish ingredients that are typical in many tapas dishes focuses on tradition but also gives way to reinvent flavours that have been tried and tested. As I create dishes that reflect Spanish Gastronomy, I hope to infuse my own personal touch.
1 hour
- 500 gr anchovies whole deboned
- 400 gr canned Piquillo peppers
- 400 gr vine tomatoes
- 1 Spanish onion (medium size)
- 2 garlic cloves
- 250 ml white wine vinegar
- 250 ml red wine vinegar
- 1 orange
- 1 bunch of Dill
- 1 kg white potatoes
- 2 fresh bay leaf fresh
- 10 gr saffron
- 5 black peppercorns
- 1 star anise
- 1 l canola oil
- 1 lemon
- kosher salt to taste
- 250 ml olive oil
- 17.637 lb anchovies whole deboned
- 14.109 oz canned Piquillo peppers
- 14.109 oz vine tomatoes
- 1 Spanish onion (medium size)
- 2 garlic cloves
- 8.924 fl. oz white wine vinegar
- 8.924 fl. oz red wine vinegar
- 1 orange
- 1 bunch of Dill
- 2.445 lb white potatoes
- 2 fresh bay leaf fresh
- 0.353 oz saffron
- 5 black peppercorns
- 1 star anise
- 1.76 pint canola oil
- 1 lemon
- kosher salt to taste
- 8.924 fl. oz olive oil
- 2.33 lb anchovies whole deboned
- 1.87 cup canned Piquillo peppers
- 1.87 cup vine tomatoes
- 1 Spanish onion (medium size)
- 2 garlic cloves
- 1.057 cup white wine vinegar
- 1.057 cup red wine vinegar
- 1 orange
- 1 bunch of Dill
- 2.445 lb white potatoes
- 2 fresh bay leaf fresh
- 0.076 cup saffron
- 5 black peppercorns
- 1 star anise
- 4.352 cup canola oil
- 1 lemon
- kosher salt to taste
- 1.057 cup olive oil
Wine match