Deconstruction of smoked eel with white garlic in Farga Milenaria olive oil
200 g of smoked eel | 100g raw Marcona almonds | 4 hanging tomatoes | 20ml vinegar of white wine | 1 garlic | water q.s. | salt q.s. | pepper p.s. | 100 ml of Farga Milenaria olive oil
- Blanch the tomatoes, cool and peel. Empty them from the stem side and fill them with the smoked eel. Set aside.
- To prepare the white garlic with Farga Milenaria olive oil, place the garlic, almonds, Farga Milenaria olive oil, vinegar and some water in a bowl and blend until you have a homogeneous cream. Give it the point of thickness required by adding water. Season with salt and pepper.
- To serve, use a plate and put the white garlic as a base and the tomato on top on the backside of the filling. To finish, decorate with the branch of the tomato that we have used.
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