Red prawn carpaccio with mango and truffle
INGREDIENTS
8 red prawns | 1 mango | black truffle | blueberries | Physalis | black sesame | cherry tomatoes | Maldon salt | Farga Milenaria olive oil
PREPARATION
Rice with lobster
INGREDIENTS
1 lobster of 1 kg | 500g of rice | 200 g of clams | ½ chopped onion | 3 cloves of garlic | 1 tomato | red pepper | green pepper | parsley | salt | sweet red paprika | fish broth | olive oil Farga Milenaria
For the fish broth: garlic | parsley | tomato | onion | ñora pepper| rock fish | 3 liters of water
PREPARATION
Egg, potato and baby eel
INGREDIENTS
50 g baby eels | 100g potatoes | 1 egg | 1 chilli pepper | 5 garlic cloves | salt | Farga Milenaria olive oil
PREPARATION
Cod salad with Farga Milenaria olive oil
INGREDIENTS
100 g desalted cod | 40 g of black olives | 20 g lamb's lettuce | 10 g of Modena vinaigrette | 1 purple onion | 2 chopped garlic | 2 raf tomatoes | Farga Milenaria olive oil
PREPARATION
Avocado salmorejo with salmon and Farga Milenaria olive oil
INGREDIENTS
1 cube of smoked salmon | 150 g of ripe avocado flesh | 100g of breadcrumbs | 1 liter of
tomato water | 1 lemon | 3 cloves of garlic | salt | Farga Milenaria olive oil
PREPARATION
Angus beef fillet with Port wine sauce and sautéed vegetables
INGREDIENTS
200 g of Angus beef fillet | 200 ml of port wine | 2 green asparagus | ½ small paprika | ½ small eggplant | pepper | salt | salt flakes | Farga Milenaria olive oil
PREPARATION
Rabbit shoulder confit with Farga Milenaria olive oil with rosemary and artichokes
INGREDIENTS
8 rabbit shoulders | 2 artichokes | 2 cloves of garlic | 1 bay leaf | 4 peppercorns| fresh rosemary sprig | salt | Farga Milenaria olive oil
PREPARATION
Prawn carpaccio salad with pine nut vinaigrette and Farga Milenaria olive oil
INGREDIENTS
4 king prawns | 8 cherry tomatoes | lettuce mix | squeezed lemon juice | ½ glass of sherry vinegar | pine nuts | alfalfa sprouts | salt | Farga Milenaria olive oil
PREPARATION
Mediterranean sea robin in Farga Milenaria olive oil with flavours from the Azahar Coast
INGREDIENTS
4 mediterranean sea robins of 200 g | 2 bunches of parsley | 300g chives | 150g dill | 30g mint | 30 g peppermint | 30g tarragon | dried lemon and orange skins | 4 dried citronella units cut into 4 parts | 4 dried garlic with skin | 500 ml of Farga Milenaria olive oil
PREPARATION
Prawn gratin with hollandaise sauce and steamed vegetables à la julienne
INGREDIENTS
For julienne vegetables: 330 g celery | 500g carrot | 50 g leek white | salt | a pinch
of sugar | ground pepper | 1 cc curry powder | water | 50 ml of Farga Milenaria olive oil
For the velouté sauce: 30 g of butter | 30 g of flour | 300 cl of liquid cream | 300 cl of hollandaise sauce
For the assembly: 8 peeled prawns | 2 cl of Farga Milenaria olive oil with truffle shavings | 1 sprig of chives
PREPARATION