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Gulas with creamy herring, sea urchins and scallops


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.

Spanish recipe: Gulas with creamy herring, sea urchins and scallops. Photo by: Toya Legido/©ICEX.



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

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