THE TRAVELING ANCHOVY IN...
Cantabria
The gastronomy of Cantabria, in northern Spain, is known for its freshness and flavor, combining products from the sea and land. Fish and seafood from the Cantabrian Sea, such as hake and red bream, or the famous Santoña anchovies and bonito del norte are essential in Cantabrian cuisine.
Dairy products and meats also stand out, with cheeses like Cantabrian cream cheese and Tresviso cheese. Traditional dishes like cocido montañés, a stew of beans, cabbage, potatoes, and meats, are very popular.
For desserts, Unquera ties and sobaos pasiegos are typical and delicious sweets. Cider and local wines perfectly complement any Cantabrian meal.
Based on this essence, Javier Ruíz has taken the classic sobao to another level with his surprising recipe for Marinated yolk with fried Santoña anchovy, deconstructing the traditional sobao and adding the special touch of our salted anchovies.
THE TRAVELING ANCHOVY IN...
Cantabria
INGREDIENTS
- Salted anchovies from Pujadó Solano
- Anchovy salt
- Sugar
- Egg
- Tempura flour
- Butter
PREPARATION
- Separate the egg yolk from the white.
- Cover the egg yolk with a mixture of 50% anchovy salt and 50% sugar, and ideally leave for 1 hour.
- Wash the yolk with water to remove the salt and sugar coating.
- Wash the salted anchovy, completely removing the bone.
- Make a tempura with the bone until it is crispy.
- Mount the egg yolk on the tempura bone.
- Finish by adding small drops of butter.
