Fran Agudo

Recipe Book

Savory Finger
Food
 Fran Agudo

Recipe

Amberjack Ceviche
Bite
Methylcellulose base
Ingredients:
● 250 gr mineral water
● 8 gr methylcellulose

Method
● Combine the two ingredients in a measuring cup and mix using a
blender.
● Strain and reserve in the refrigerator for 12 hours.

Corn crisp
Ingredients:
● 100 gr freeze-dried corn
● 100 gr methylcellulose base
● 2 gr fine salt

Method
● Lightly mix the corn.
● Mix the ingredients in a bowl until they are well incorporated and set
aside.
● Place 5 gr of mix in each coin mold and press down well.
● Bake at 120ºC (248 F) for 3 minutes.
● Remove from the oven and leave in the dehydrator for 12 hours at
50°C (122 F) or until crisp. Store in an airtight container.
2
 Fran Agudo

Recipe

Amberjack Ceviche
Bite
Cured amberjack
Ingredients:
● 1 amberjack fish of 2-3 kg
● fine salt

Method
● Clean and fillet the fish and reserve the trimmings, bones and heads
for other preparations.
● Put the fillets on a tray, lightly cover with fine salt and marinate in
the refrigerator for 20 minutes.
● After this time clean the salt off with iced water and dry.
● Cut into thin slices and make fish flowers.
● Store in an airtight container in the fridge.

3
 Fran Agudo

Recipe

Amberjack Ceviche
Bite
Leche de Tigre
Ingredients:
● 250 gr lime juice
● 100 gr fish trimmings (see page 3)
● 1 tbsp hondashi
● 35 gr red onion
● 5 gr ginger
● 1 garlic clove
● 10 gr coriander
● 15 gr fine salt
● 50 gr ice
● 25 gr celery
● 5 gr yellow chilli paste

Method
● Blend all the ingredients at maximum power in a blender.
● Strain through a fine sieve.
● Adjust the salt and the chilli seasoning. Reserve in the fridge.

4
 Fran Agudo

Recipe

Amberjack Ceviche
Bite
Leche de Tigre butter
Ingredients:
● 300 gr Leche de Tigre
● 140 gr powdered Inulin

Method
● Place the leche de tigre and inulin in a blender for 5 minutes at
maximum power.
● Strain and store in a 4 cm deep airtight container and leave to rest
for 12 hours in the refrigerator.

Yellow chilli mayonnaise

Ingredients:
● 30 gr pasteurised egg yolk
● 20 gr yellow chilli paste
● 360 gr sunflower oil
● 3 gr fine salt
● 5 gr lime juice

Method
● Place the yolk together with the salt, the lime juice and the chilli
paste in a measuring jug.
● Emulsify with the help of a blender, adding the oil in a steady stream.

5 ● Season with salt and store in a piping sleeve in the fridge.

 Fran Agudo

Recipe

Amberjack Ceviche
Bite
Ingredients (1 pax):
● 1 lime
● coriander sprouts
● salt flakes

Method
● Place the crispy corn on a presentation plate and spread 3 gr of the
tiger’s milk butter in the center.
● Place the fish, curled in the shape of a rose directly on top.
● Finally, decorate with 2 coriander sprouts and 2 drops of yellow chilli
mayonnaise.
● Finish with lime zest and a few flakes of salt.

Allergens

6
 Fran Agudo

Recipe
Crispy Chicken Skin,
Calamari and Lime
Canape
Crispy chicken skin
Ingredients (10 pax):
● 10 pieces of free range chicken skin
● fine salt and pepper

Method
● Clean the chicken skins of possible feathers, excess fat and
impurities.
● Place the skins on a tray lined with parchment paper, season with
salt and pepper. Place on a wire rack, cover with parchment paper
and place another wire rack on top to prevent them from bending.
● Cook at 160°C (320 F)for 30 minutes. After that time, increase the
temperature to 180 °C (356 F) for another 30 minutes.
● Remove from the oven, cut into rectangles of 2 cm by 4 cm.
● Store in an airtight container in a cool, dry place.

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 Fran Agudo

Recipe
Crispy Chicken Skin,
Calamari and Lime
Canape
To clean the calamari
Ingredients (10 pax):
● 1 calamari of 2-3 kg

Method
● Remove the squid tentacles by gently pulling, all the viscera should
come out. Try not to burst the ink bag.
● Open the squid lengthwise with the help of a knife.
● To remove the first outer layer of the squid, use absorbent kitchen
paper.
● To remove the inner skin, make a cut with a knife from the outside to
the inside without cutting into the widest part of the squid, fold like a
flap and pull, trying to remove all the skin at once.
● Wash with cold water, dry well between absorbent paper and set
aside.
● Next, depending on the size of the squid, cut rectangles 6 cm x 20
cm.
● With a sashimi knife, make diagonal cuts (leaving 1mm between cuts)
but not quite to the end.
● With the help of a mold cut rectangles of 2 cm x 4 cm.
● Store between greaseproof paper in the fridge.

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 Fran Agudo

Recipe
Crispy Chicken Skin,
Calamari and Lime
Canape
Aburi
Ingredients (10 pax):
● 10 gr ginger
● 10 gr garlic
● 50 gr oil 0.4
● 20 gr soy sauce
● 20 gr lime juice

Method
● Finely chop the garlic and ginger and gently fry in the oil.
● Once very soft, add the lime juice and soy sauce.

Kimchi mayonnaise
Ingredients (10 pax):
● 30 gr pasteurised egg yolk
● 50 gr kimchi sauce
● 360 gr sunflower oil
● 3 gr fine salt

Method
● Place the yolk together with the salt, the lime juice and the kimchi
sauce in a measuring cup.
● Emulsify with the help of a blender, adding the oil in a steady stream.
9 ● Season with salt and reserve in a piping sleeve in the fridge..
 Fran Agudo

Recipe

Crispy Chicken Skin,

Calamari and Lime
Canape
Ingredients (1 pax):
● 1 lime
● 2 wasabi or saxifraga leaves
● fine salt

Method
● For serving, cover the squid slice with aburi and lightly brown with a
blowtorch.
● Place the chicken skins on a tray and add a line of mayonnaise.
● Next, place the wasabi leaf on top and season with salt.
● Use 2 pieces of chicken skin to make a sandwich and press so that
everything stays together.
● Finish with lime zest. Arrange vertically on the presentation plate
and serve.

Allergens

10
 Fran Agudo

Recipe

Cockle Soufflé

Puffed filo pastry

Ingredients:
● filo pastry

Method
● Cut the filo pastry 3 cm x 9 cm, and seal with the heat sealer on all
four sides.
● Bake in the oven for 1 minute at 260 °C (500 F) 0% humidity on a
perforated baking tray.

Dashi mousse
Ingredients:
● 1 l cream
● 75 gr yondu sauce
● 24 gr ground dashi
● 5 gelatine leaves

Method
● Hydrate the gelatin in water and ice.
● Mix all the ingredients except the gelatin and heat until just boiling.
● Add the gelatin, strain and put in a siphon with two charges and
injection nozzle.

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 Fran Agudo

Recipe

Cockle Soufflé

Sourdough cream
Ingredients:
● 240 gr sourdough
● 50 gr butter

Method
● Put the two ingredients in a Thermomix jug and mix at speed
3 until it reaches 60 °C (140 F) and once this point is reached,
increase to a medium speed until it reaches 80 °C (176 F)
● At this point, blend for 30 seconds to emulsify.
● Reserve in a piping sleeve in the fridge.

Dill gel
Ingredients:
● 200 gr dill water
● 4 gr agar agar

Method
● Mix the dill water with the cold agar agar and bring to a boil.
● Once it has boiled, leave to set in the fridge.
● Once it is set, blend it with the help of a blender.

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 Fran Agudo

Recipe

Cockle Soufflé

Ingredients (1 pax):
● 1 kg cockles
● samphire
● carnation petals
● ground black pepper
● EVOO

Method
● Drop the cockles in boiling salted water, when they start to open,
remove quickly and cool. Open and reserve in water.
● Make two holes in the soufflé and fill with the dashi mousse.
● Make two lines of sourdough cream on the sides and in the center,
make a line of dill gel.
● Place 3 each of the cockles on the sides and finish with 3 pieces of
samphire and 3 flower petals.

Allergens

13
 Fran Agudo

Recipe

Beetroot and Caviar

Flower
Dough for the blini
Ingredients:
● 200 gr potato (variety Agria)
● 3 eggs
● 8 gr baking powder
● 20 gr strong flour
● 80 gr yogurt
● 10 gr softened butter
● 2 gr fine salt

Method
● Place the potatoes on a plate, cover with cling film and cook in the
microwave for ½ hour.
● Peel and pass through a sieve and allow to cool to room
temperature.
● Mix all the dry ingredients together in a bowl with the eggs, stirring,
but without beating.
● Add the rest of the ingredients and reserve in a pastry bag or bottle.
● Store and serve freshly cooked.

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 Fran Agudo

Recipe

Beetroot and Caviar

Flower
Elver filling
Ingredients:
● 200 gr cream
● 75 gr cured and smoked eels
● 10 gr finely chopped chives

Method
● Finely chop the eels and chives.
● In a mixer, whip the cream until it has a firm consistency.
● Season with salt and add the eel and chopped chives to the cream
with enveloping movements.
● Reserve in a piping sleeve in the fridge.

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 Fran Agudo

Recipe

Beetroot and Caviar

Flower
Beetroot flower
Ingredients:
● 1 large beetroot
● 40 gr filling (page 15)

Method
Cooking of the beetroot
● Cut the beetroot with the mandolin to a thickness of 1.6mm.
● Spread out on an oven tray and steam for 8 minutes at 100º C (212 F)
● Allow to cool and cut with an 8 cm diameter pastry cutter and cut in half.
● Then make a spiral with 5 half discs of beetroot and store between papers in
the fridge.

For the filled flower

● Place 10 g of filling in the center of the spiral and close the petals by folding
them over themselves and bringing each corner closer to the center.
● Reserve in the fridge.

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 Fran Agudo

Recipe

Beetroot and Caviar

Flower
Ingredients (3 pax):
● 30 gr caviar Schrenki

Method
● In a frying pan, cook 4 blinis of 3 cm in diameter.
● Next, place the flowers on top of each blini.
● Finally, arrange on the presentation plate and place 10 gr of caviar
on each flower.

Allergens

17
 Fran Agudo

Recipe
Carbonara - a New
Interpretation with
Espardenyas (Sea
Cucumbers)
Espardenya ribbons
Ingredients:
● 150 gr espardenya

Method
● Cut the mouth of the espardenyes with scissors.
● Spread out the espardenyes on a tray lined with parchment paper,
making sure they are as straight as possible. Freeze.
● Take the espardenyes out of the freezer one by one and make a
superficial longitudinal incision, cutting only the skin.
● Pull the skin with the help of a paring knife so that it comes off
whole. Reserve for the next dish.
● Store the espardenya ribbons spread out well on parchment paper in
an airtight container in the fridge. We will get approximately
between 70 and 80 gr of clean espardenya ribbons.

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 Fran Agudo

Recipe
Carbonara - a New
Interpretation with
Espardenyas (Sea
Cucumbers)
Crispy espardenya skins
Ingredients:
● espardenya skins (page 18)

Method
● Put the espardenya skins inside the vacuum bag and seal 100%.
Cook for 3 hours at 63°C (145 F).
● After this time, drain and arrange on a round silpat mat. Dehydrate
for 12 hours at 45ºC (113 F) in a disk dehydrator.
● Once they are dehydrated, put the oil in a saucepan and heat to
180ºC (356 F).
● Fry the dry skins until they are completely puffed up but without
browning. Then, whilst hot, we will shape them with the help of
tweezers, they should be long and flat.
● Reserve in a zip bag with silica gel.

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 Fran Agudo

Recipe
Carbonara - a New
Interpretation with
Espardenyas (Sea
Cucumbers)
Crispy guanciale or pancetta
strips
Ingredients:
● 50 gr Iberian pancetta or Guanciale

Method
● Cut the fat into 1 cm x 1 cm cubes and place in a saucepan to brown over low
heat.
● Once they are well browned and crispy, strain the fat and dry with absorbent
paper.
● Let cool and store in an airtight container in a dry place.

Sliced guanciale
Ingredients:
● 250 gr guanciale or Iberian pancetta

Method
● First of all, using a knife, clean the bacon from the more fatty pieces,
the meat and remove the skin
● Next, with the help of a mold, cut the bacon into blocks of 7cm by
5cm. Wrap with cling film and freeze.
● Once it is frozen, use a slicer to slice 4 slices of bacon to a thickness
of 1 mm.
● Arrange on greaseproof paper in an airtight container until ready to
20 serve.
 Fran Agudo

Recipe
Carbonara - a New
Interpretation with
Espardenyas (Sea
Cucumbers)
Egg yolk sauce
Ingredients:
● 100 ml pasteurised egg yolks
● 1 tbsp Pecorino cheese
● fine salt
● black pepper

Method
● Beat the yolks together with the rest of the ingredients for 10
seconds.
● Put the yolk in a saucepan and heat gently on the stove, whisking
with a balloon whisk until the sauce has a sabayon texture.
● Keep warm until serving time.

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 Fran Agudo

Recipe
Carbonara - a New
Interpretation with
Espardenyas (Sea
Cucumbers)
Ingredients (1 pax):
● EVOO
● Pecorino cheese
● light olive oil
● fine salt

Method
● In a very hot non-stick frying pan lightly greased with light olive oil,
sauté the espardenya ribbons with a little salt until golden brown.
Once ready, coat them in the sauce.
● Place in the center of the plate and place the crispy pancetta and
slices of guanciale on top.
● Finish with a few drops of olive oil and grate a mound of cheese on
top and finish with a crispy skin.

Allergens

22
 Fran Agudo

Recipe

Shiso Leaf in
Tempura with Red
Prawn and Tosazu
Tempura
Ingredients:
● 600 gr plain flour
● 200 gr Trisol
● 800 gr mineral water
● 20 gr salt
● 20 gr sugar
● 40 gr fresh yeast

Method
● Combine all the ingredients and blend everything with a blender.
● Leave to ferment for 1 hour.
● Stir the batter and cool.
● Stir again and reserve in an airtight container in the refrigerator.

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 Fran Agudo

Recipe

Shiso Leaf in
Tempura with Red
Prawn and Tosazu
Dashi stock
Ingredients:
● 250 gr mineral water
● 1.25 gr dry kombu seaweed
● 4 gr dry katsuobushi

Method
● Put the mineral water with kombu seaweed in a saucepan and let it
infuse cold for 10 minutes.
● Heat the water with the kombu seaweed to 80ºC (176 F).
● Add to the dry katsuobushi and leave to infuse off the heat for 15
minutes.
● Strain through a fine strainer and store.

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 Fran Agudo

Recipe

Shiso Leaf in
Tempura with Red
Prawn and Tosazu
Tosazu vinegar
Ingredients:
● 225 gr dashi stock (page 24)
● 150 gr rice vinegar
● 75 gr mirin
● 75 gr soy sauce
● 15 gr katsuobushi

Method
● Combine all ingredients except the katsuobushi and heat until
boiling.
● Add the katsuobushi, remove from heat and allow to infuse.
● Once cold, strain and reserve.

Tosazu gelatin
Ingredients:
● 500 gr tosazu vinegar (made previously)
● 16 gr Agar agar

Method
● Put the agar agar together with the sauce and bring to a boil.
● Strain and place in an airtight container in the refrigerator for 4
hours.
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 Fran Agudo

Recipe

Shiso Leaf in
Tempura with Red
Prawn and Tosazu
Prawns
Ingredients:
● 4 medium red prawns

Method
● Marinate the prawns in the fridge on a bed of salt and Sichuan
pepper for 1 hour.
● Once marinated, clean away the excess salt in iced water.
● Remove the heads of the shrimp and peel the bodies. Reserve in an
airtight container in the fridge.

Prawn vinaigrette
Ingredients:
● 4 prawn heads (from previous step)
● EVOO
● fine salt

Method
● In a bowl, extract the juice from the prawn heads and blend with the
olive oil.
● Season with salt and reserve in the fridge.

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 Fran Agudo

Recipe

Shiso Leaf in
Tempura with Red
Prawn and Tosazu
Ingredients (4 pax):
● light olive oil for frying
● 4 Shiso leaves
● 1 lemon
● rice flour

Method
● Put 0.5 l of oil in a saucepan and heat to 180ºC (356 F).
● Next, coat one side of the leaf in the flour and shake off any excess
that it may have and pass through the cold tempura, remove the
excess batter and fry on both sides.
● Remove and dry with absorbent paper.
● Finally, in a bowl, marinate the prawn tails in the vinegar and place
one prawn on each leaf.
● Finish by grating the tosazu block and some lemon zest on top of the
leaf. Arrange on a presentation plate and serve.

Allergens

27
 Fran Agudo

Recipe
Razor Clams with
Ponzu Donostiarra
Style
Cleaning and cooking of the
razor clams
Ingredients:
● 4 razor clams 50 gr/each (from Galicia)
● 1 l mineral water
● 30 gr fine salt

Method
● Arrange the razor clams in a container that allows them to stand
upright and tight.
● Fill the container with 1 litre of cold salt water and purge the razor
shells for 1 hour.
● Put the razor clams in a pan with cold salted water and heat until it
reaches 50 °C (122 F). Remove the razor clams from the water and
cool in iced water and salt.
● Using a paring knife, open the clams being careful not to damage the
meat. Separate completely from the shell and reserve them on one
side.
● Cut the gut and the mouth of the razor clams without losing their
original shape, and then cut them in half by arranging the razor
shells on top of the shell that we have kept, preserving the shape
and making it appear that they are still closed.
● Reserve in the fridge.

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 Fran Agudo

Recipe
Razor Clams with
Ponzu Donostiarra
Style
Agua de garbanzo

Ingredients:
● 300 gr Pedrosillano chickpeas
● 2 l mineral water
● fine salt

Method
● Put the water in a pressure cooker and season with salt. Bring to a
boil and add the chickpeas, previously hydrated for 12 hours in
water.
● Cover the pot and allow to cook for 20 minutes.
● Let the steam out and open the pan, strain and reserve the broth.

Garlic Chips
Ingredients:
● 1 garlic clove
● 100 gr light olive oil

Method
● Peel and slice the garlic with a mandolin and put in a saucepan
together with the oil.
● Heat over medium heat and fry until well toasted.
● Strain and dry with paper.

29 ● Reserve in a container with silica gel in a dry place.

 Fran Agudo

Recipe
Razor Clams with
Ponzu Donostiarra
Style
Chilli oil
Ingredients:
● 10 gr dried chillies
● 300 gr light olive oil

Method
● Cut the chilli into slices and put in a saucepan together with the oil.
Heat over medium heat until lightly fried.
● Remove from the heat and reserve for a minimum of 12 hours so that
it is well infused.

Toasted lemon
Ingredients:
● 1 lemon
● 1 elastic band
● 1 surgical gauze

Method
● Cut the lemon in half and cook in a pan over high heat until the flesh
is toasted.
● Wrap with the gauze and close with the elastic band.
● Reserve.

30
 Fran Agudo

Recipe

Razor Clams with

Ponzu Donostiarra
Style
Ingredients (1 pax):
● chopped parsley
● distilled soy sauce
● extra virgin olive oil

Method
● The finishing touches will be done in front of the diner: 4 deep bowls
(frozen), a deep dish with ice and a metal bowl, 4 clean knives, a fork,
a spoon, a tray with the ingredients to finish the dish i.e. distilled soy
sauce, toasted lemon, 50 g of chickpea cooking water in a jug, the
chilli and olive oil in a mini bottles and the chopped parsley together
with the garlic chips in two small deep dishes.
● The first process before the customer will be to place a tablespoon
of garlic chips and parsley in the metal bowl, followed by toasted
lemon juice, a tablespoon of chilli oil and olive oil. Blend together.
● Immediately afterwards, add the chickpea broth and combine it into
the mixture with the spoon. Once well mixed, do the same with the
distilled soy sauce.
● Finally, put the razor clam meat in and marinate for 10 seconds.
Arrange on the frozen plates and serve.

Allergens

31
 Fran Agudo

Recipe

Coca Bread (Catalan

Flatbread) with
Tomato Butter
Coca bread toasts
Ingredients:
● 1 coca bread loaf

Method
● Using a serrated knife, cut slices of bread 1 cm thick and place them
on a baking tray lined with parchment paper.
● Cover with another oven tray and bake at 150ºC (302 F) for 20
minutes.
● After this time check that they are well toasted and let them cool out
of the oven.
● Reserve in an airtight container with silica gel.

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 Fran Agudo

Recipe

Coca Bread (Catalan

Flatbread) with
Tomato Butter
Tomato water
Ingredients (2 l tomato water):
● 5 kg cherry plum tomatoes
● 50 gr fine salt

Method
● Wash the tomatoes and crush them with the salt in a blender until
they are completely liquidised.
● Strain on a clean cloth over a bowl. Let the tomato water drain in the
fridge.
● Reserve the water and discard the pulp.

Tomato butter
Ingredients:
● 400 gr tomato water (made previously)
● 120 gr Inulin powder

Method
● Place the water together with the inulin in the blender and blend at
maximum speed for 5 minutes to dissolve and emulsify the mixture.
● Strain and reserve in an airtight container in the refrigerator for a
33 minimum of 12 hours.
 Fran Agudo

Recipe

Coca Bread (Catalan

Flatbread) with
Tomato Butter
Ingredients (1 pax):
● Maldon sea salt
● EVOO

Method
● Take a coca bread toast and with the help of a spatula spread
abundantly with tomato butter.
● Finally, season with salt and dress with olive oil.

Allergens

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 Fran Agudo

Recipe

Tomato Salad,
Anchovy and Oloroso
Sherry Consommé
Tomato water
Ingredients (2l water)
● 5 kg cherry plum tomatoes
● 50 gr fine salt

Method
● Wash the tomatoes and crush them with the salt in a blender
until they are completely liquidised.
● Strain on a clean cloth over a bowl. Let the tomato water drain
in the fridge.
● Reserve the water and discard the pulp.

Tomato and Oloroso Sherry

Consomé
Ingredients:
● 100 gr tomato water (previously made)
● 25 gr Oloroso sherry

Method
● Mix all the ingredients in a bowl and store in the fridge until ready to
serve.

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Recipe

Tomato Salad,
Anchovy and Oloroso
Sherry Consommé
Alginate base
Ingredients:
● 200 gr mineral water
● 1 gr Alginate

Method
● Blend the water with the Alginate with the help of an electric whisk
until it is completely dissolved and strain.
● Let it rest in a container for 24 hours in the refrigerator so that it
loses the accumulated air.
● Store in the fridge.

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Recipe

Tomato Salad,
Anchovy and Oloroso
Sherry Consommé
Olive base
Ingredients:
● 450 gr pitted Gordal olives
● 0.75 gr xanthan
● 1.25 gr Calcic (calcium salt granules for spherification baths)

Method
Olive juice
● Drain the olives from the jar and discard the excess spices.
● Grind the pulp of the olives in the blender until you get a puree.
● Pass this puree through a cheesecloth, obtaining the olive juice.
● Store the olive juice in an airtight container and in the fridge.

Base for spherifications

● Combine the olive water with the Calcic and blend with an electric
mixer to dissolve it.
● Add the Xanthan and blend again until there are no lumps.
● Let the mixture rest in the fridge for 24 hours so that it loses the
internal air.
● Pass through a strainer. Store in an airtight container in the fridge.

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Recipe

Tomato Salad,
Anchovy and Oloroso
Sherry Consommé
Dehydrated olive spheres

Ingredients:
● alginate base (page 36)
● olive base (page 37)
● light olive oil
● mineral water
● spoon for the spheres of 2.5 ml
● slotted spoon

Method
● Arrange the alginate base in a container about 5cm high.
● Completely fill the 2.5 ml spoon with the base of spherical olives
base and pour the mixture into the alginate base, obtaining the
shape of an olive.
● Leave in the alginate base for 1 minute.
● With the slotted spoon remove the alginate and clean in the mineral
water. Dry and put on a silpat mat in a dehydrator for 4 hours.
● After this time, place the olives in an airtight container with the mild
olive oil.
● Store in the fridge.

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Recipe

Tomato Salad,
Anchovy and Oloroso
Sherry Consommé
Anchovies in vinegar
Ingredients:
● 500 gr white wine vinegar
● 35 gr fine salt
● 3 large fresh anchovies

Method
● Mix the vinegar with the salt in a bowl.
● Meanwhile, remove the head of the anchovy, gut and fillet.
● Cover with the mixture and marinate for 8 minutes. Cut each fillet
into 3 equal pieces.
● Drain after this time and reserve covered in the oil in a container.

39
 Fran Agudo

Recipe

Tomato Salad,
Anchovy and Oloroso
Sherry Consommé
Ingredients (1 pax):
● 1 “ Feo de Tudela” tomato 200 gr
● EVOO
● fine salt

Method
● Remove the stalk and peel the tomato. Cut into flat segments 3 cm
thick.
● Arrange in a deep dish and place an olive sphere and a piece of
anchovy on top of each one. Season with salt and olive oil.
● Finish at the table by dousing with the very cold consommé in a jug
in front of the diner.

Allergens

40
 Fran Agudo

Recipe

Pizza of Smoked
Sardine with Tomato
Base
Ingredients:
● 2 sheets of brick pastry
● egg white

Method
● Brush the two sheets of pastry with the egg white and paste
together.
● Cut the two stuck together wafers into 8 wedges.
● Put between baking paper and two trays to bake at 160ºC (320 F)
for 10 minutes.
● After this time, remove from the oven and allow to cool.
● Store in an airtight container with silica gel.

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Recipe

Pizza of Smoked
Sardine with Tomato
Avocado cream
Ingredients:
● 250 g Mascarpone
● 300 gr avocado
● 5 gr HP sauce
● 10 gr Lea & Perrins Worcestershire sauce
● fine salt
● 25 gr lime juice
● black pepper

Method
● Peel and remove the stone from the avocado. Put all the ingredients
in a glass blender and blend at maximum speed.
● Reserve in piping sleeves in the fridge.

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Recipe

Pizza of Smoked
Sardine with Tomato
Tomato chutney
Ingredients:
● 1 kg plum tomatoes

Method
● Wash the tomatoes and remove the stalk. Cut into cubes and put in a
blender. Put the pulp to reduce in a pan until reduced by 75%.
● Strain and allow to cool. Reserve in piping sleeves in the fridge.

Smoked sardine
Ingredients:
● 1 smoked sardine loin
● light olive oil

Method
● Cut the loin in two and remove the bones.
● Cut into 0.5 cm cubes and keep in a container, covered in oil, in the
refrigerator.

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Recipe

Pizza of Smoked
Sardine with Tomato
Ingredients (1 pax):
● Caviaroli in Arbequina olive oil
● basil sprouts
● dried ground oregano

Method
● Arrange the pizzas on the presentation plate and on each of them
pipe 5 points of avocado cream and 5 points of tomato reduction.
● Next, place sardine cubes and sprinkle with oregano.
● Finally, place 3 balls of caviar next to the avocado cream and
decorate with basil sprouts

Allergens

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 Fran Agudo

Recipe

Mackerel with
Tomato Ponzu
Mackerel
Ingredients:
● 1 mackerel 400 gr
● fine salt

Method
● Fillet the mackerel and clean the belly. Marinate, sprinkling the salt
over the loins for 20 minutes.
● After this time, clean in iced water and dry.
● Cut into 1 cm thick fillets. Reserve in the fridge.

Ponzu sauce base

Ingredients:
● 140 gr mineral water
● 2 gr hondashi
● 10 gr sugar
● 50 gr soya sauce
● 2 gr kombu seaweed

Method
● Put the water, sugar and hondashi in a saucepan and bring to a boil.
● Remove from the heat and add the soy and kombu seaweed.
Reserve in the fridge for 24 hours.
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Recipe

Mackerel with
Tomato Ponzu
Tomato juice
Ingredients:
● 2 kg ripe tomatoes

Method
● With the help of a microplane, grate the tomato.
● Pass through a fine strainer pressing down with a ladle.
● Reserve.

Tomato Ponzu
Ingredients:
● 650 gr grated tomato juice (made previously)
● 120 gr Ponzu base (page 45)
● 80 gr EVOO

Method
● Mix all the ingredients in a bowl and combine using a balloon whisk.
● Reserve in the fridge.

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Recipe

Mackerel with
Tomato Ponzu
Ingredients (4 pax):
● lime
● capers
● chives
● Maldon sea salt
● black pepper
● EVOO

Method
● Bathe the mackerel with olive oil. Using a blowtorch, brown on the
skin side and arrange on the presentation plate.
● Next, pour over the tomato ponzu sauce and lightly season each
fillet. Add the capers to the plate.
● Finish with lime zest and chives.

Allergens

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