THE TRAVELING ANCHOVY IN...
the Region of Murcia
Thanks to its privileged location, between the orchard and the Mediterranean, Murcia has a rich, generous gastronomy deeply rooted in the territory, where each dish is a tribute to the local product.
Among the emblems of its cuisine we find the zarangollo, the migas ruleras, the cauldron of the Mar Menor or the Murcian meat pie. But if there is a tapa that perfectly sums up the soul of its bars, it is undoubtedly the marinera: a crunchy doughnut covered with Russian salad topped with a Cantabrian anchovy. A simple bite that has become one of its hallmarks.
To pay tribute to this gastronomic icon, our chef Javier Ruiz wanted to reinterpret it in an international key, giving it a very personal creative touch. A dish that fuses Murcian tradition with an unexpected format: the False Vietnamese seafood roll.
THE TRAVELING ANCHOVY IN...
the Region of Murcia
INGREDIENTS
To make this recipe you need:
- Cantabrian anchovy fillet Pujadó Solano
- 3-4 medium potatoes
- 2 eggs
- 100 g of Pujadó Solano White Tuna
- 1 jar of pickle mince
- Mayonnaise
- Salt
- Thin bread dough
- Textured olive oil (you can find it at your trusted store)
INSTRUCTIONS
- Prepare the Murcian Russian salad:
- Cook the potatoes until tender. Drain and let cool.
- Cook the eggs.
- Chop the potatoes into small cubes and chop the hard-boiled eggs.
- Mix the potatoes and eggs with the crumbled bonito and pickle mince.
- 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 tablespoon of Russian salad in the center of each portion and roll into a small cylinder.
- Close the ends tightly so that the filling does not escape.
- Fry the rolls:
- Heat plenty of oil in a frying pan or air fryer and fry the rolls until golden brown and crispy.
- Let them drain on absorbent paper.
- Add the anchovy and plate:
- Place a Pujadó Solano anchovy fillet on top of each hot roll.
- Add a small amount of textured olive oil on top for the finishing touch.