The cuisine of Cantabria, in northern Spain, is known for its freshness and flavor, combining products from both the sea and land. Fish and seafood from the Cantabrian Sea, such as hake and red sea bream, or the famous Santoña anchovies and Northern Albacore tuna are essential in Cantabrian cuisine.
Dairy and meat products also stand out, with cheeses such as Cantabria's nata cheese and Tresviso cheese. Traditional dishes like cocido montañés, a stew of beans, collard greens, potatoes, and meats, are very popular.
As for desserts, "corbatas de Unquera" and sobaos pasiegos are typical and delicious sweets. The region's cider and wines perfectly complement any Cantabrian meal.
Building on this essence, Javier Ruíz has taken the classic sobao to another level with his surprising recipe for Marinated egg yolk with fried Santoña anchovies, 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 egg white.
- Cover the egg yolk with a 50% anchovy salt and 50% sugar mixture, and ideally keep 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.
- Place the egg yolk on top of the tempura bone.
- Finish by adding small drops of butter.
