THE TRAVELING ANCHOVY IN...
the Region of Murcia
Thanks to its privileged location, between the market garden and the Mediterranean, Murcia boasts a rich, generous, and deeply rooted gastronomy, where each dish is a tribute to local produce.
Among the emblems of its cuisine are zarangollo, migas ruleras, caldero del Mar Menor, and Murcian meat pie. But if there is one tapa that perfectly encapsulates the soul of its bars, it is undoubtedly the marinera: a crispy rosquilla covered with Russian salad topped with a Cantabrian anchovy. A simple bite that has become one of its hallmarks.
To pay homage to this gastronomic icon, our chef Javier Ruiz wanted to reinterpret it internationally, giving it a very personal creative touch. A dish that fuses Murcian tradition with an unexpected format: the False Marinera Vietnamese Spring Roll.
THE TRAVELING ANCHOVY IN...
the Region of Murcia
INGREDIENTS
To make this recipe you need:
- Pujadó Solano Cantabrian anchovy fillet
- 3-4 medium potatoes
- 2 eggs
- 100 g Pujadó Solano White Tuna
- 1 jar of chopped pickles
- Mayonnaise
- Salt
- Thin bread dough
- Texturized olive oil (you can find it at your trusted store)
PREPARATION
- Prepare the Murcian Russian salad:
- Boil the potatoes until tender. Drain and let cool.
- Boil the eggs.
- Dice the potatoes into small cubes and chop the hard-boiled eggs.
- Mix the potatoes and eggs with the flaked tuna and chopped pickles.
- Mix everything with mayonnaise to taste until you get a creamy texture.
- Form the rolls:
- Roll out small portions of bread dough on a lightly floured surface.
- Place a spoonful of Russian salad in the center of each portion and roll to form a small cylinder.
- Seal the ends well so that the filling does not escape.
- Fry the rolls:
- Heat plenty of oil in a pan or fryer and fry the rolls until golden and crispy.
- Let them drain on absorbent paper.
- Add the anchovy and plate:
- Place a Pujadó Solano anchovy fillet on each hot roll.
- Add a small amount of texturized olive oil on top for the finishing touch.
