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Home Portfolio : Wanton wraps, brandade and piquillo pepper mousse with a Cava vinegar vinaigrette
Wanton wraps, brandade and piquillo pepper mousse with a Cava vinegar vinaigrette

Wanton wraps, brandade and piquillo pepper mousse with a Cava vinegar vinaigrette

Restaurant La Cava d’en Sergi. Sant Sadurní d’Anoia.

Preparation:

For the brandade:

    Cook the salt cod with a few thin slices of garlic in the sunflower seed oil. When cooked add the cream and boil lightly. Mix in the blender with the olive oil until you have a smooth texture.

Piquillo Pepper Mousse:

    Lightly cook the onion and pass through the blender with the cream, eggs and piquillo peppers. Add salt and place in a mold lined with kling film. Cook for 45 minutes at 110ºC.

Vinaigrette:

    Mix the Cava vinegar with the oil, salt and pepper. Add the vegetables cut into very small squares.

    Boil the wanton pastry for 15 seconds with water, salt and oil. Cool and extend on the table. Add a layer of piquillo pepper mousse which has been cooled, a strip of salt cod and wrap.

Decorating the plate

Place three pastry wraps in the middle of the plate. Cover the wraps with the baby broad beans, the vinaigrette and the pine nuts. Finish the plate with a bouquet of salad leaves.

Recommended Cava:: BRUT NATURE RESERVA or GRAN RESERVA.

Ingredients

For the brandade::

  • 200 g salted cod
  • 50 cl d’oli d’oliva
  • 50 cl olive oil
  • 150 cl sunflower seed oil
  • 1 clove garlic

For the piquillo pepper mousse:

  • 1 and a half onions
  • 350 g piquillo peppers
  • ¼ lt cream
  • 5 eggs

For the vinaigrette:

  • Zucchini, onion, carrot, red and green pepper
  • 50cl Cava vinegar, 75cl olive oil, 10cl soy sauce and ground pepper
  • 12 sheets wanton pastry, baby broad beans and roasted pine nuts
  • Salad mixture of small green leaves for a bouquet

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