Sea bodoques three sauce way (TAPA)

Allergens:

Ingredients for 5 portions Calculate portions

Horse mackerel 0.333 kg

Mussel 0.167 kg

Onion 0.05 kg

Garlic, bulb 0.167 ud

Olive oil 0.033 l

White wine 0.017 l

Sterilised milk 0.033 l

Creamed corn 0.03 kg

Table salt 3.333 g

Ground white pepper 1.667 g

stoneless black olives 0.017 kg

Anchovies in oil 0.01 kg

Cayenne pepper 1.667 g

Lemon 0.033 kg

Micromesclun, bag 33.333 g

Squid ink sauce á la Carte 0.05 l

Tomato sauce 0.05 l

Green sauce made with fumet 0.05 l

Vinaigrette for the bouquetiere of fresh vegetables 0.033 l

Ingredients for Squid ink sauce á la Carte (0.05 l) See Recipe

Onion 0.025 kg

Green pepper 0.01 kg

Garlic, bulb 0.05 ud

Tomato 0.01 kg

No. 4 frozen squid 0.005 kg

Squid ink 0.001 kg

White wine 0.003 l

Plain flour 0.002 kg

Fumet 0.05 l

Table salt 0.05 g

Ingredients for Tomato sauce (0.05 l) See Recipe

Onion 0.017 kg

Garlic, bulb 0.027 ud

Green pepper 0.01 kg

Diced tomato 0.067 kg

Sunflower oil 0.002 l

Table salt 0.023 g

Sugar 0.0 kg

Ingredients for Green sauce made with fumet (0.05 l) See Recipe

Garlic, bulb 0.05 ud

Parsley 0.25 g

Intense olive oil 0.002 l

Plain flour 0.002 kg

Table salt 0.188 g

Fumet 0.05 l

Ingredients for Vinaigrette for the bouquetiere of fresh vegetables (0.033 l) See Recipe

Olive oil 0.028 l

Lemon 0.028 kg

Vinegar 0.003 l

Table salt 0.278 g

Elaboration

To make the sea bodoques:

Clean the mussels and cook them in a pan covered with a splash of lemon juice.
Remove the mussels from their shells, strain the stock and set the shells aside. Dice the mussels in the mirepoix.
Clean the horse mackerel, remove the skin and fillet. Dice the horse mackerel in the mirepoix.
Cut the onion and garlic in fine brunoise. Sauté the onion. Slightly fry the garlic. Strain the garlic and add it to the poached onion. Reserve the oil.
Add the garlic the mussels and the horse mackerel to the onion. Add white wine and reduce. Turn off the heat and let it rest.
Dissolve the cornstarch into a mixture of milk and egg. Season it with salt and white pepper.
Add this mixture to the fish and the vegetables. Shape this dough into balls (bodoques) of 2 cm of diameter. Coat them with cornstarch, egg and breadcrumbs.

For the sauces:

Black sauce
Mix the green sauce with the mussel stock. Add in a little cornstarch and stir thoroughly.
Make a rich tomato sauce by adding pitted black olives, anchovies and cayenne pepper to get a mild kick of spice.

To decorate:

Make three beds of micro mesclum per serving.
Make a vinaigrette dressing for the micro mesclun and pour it into a squeeze bottle.

PLATING

Put three beds of micro mesclun on a rectangular-shaped plate and dress them with the vinaigrette.
Place a mussel shell on each bed and fill them with the three different sauces.
Put a bodoque on top of each shell and serve.

Nutritional information (1 portion)

Energy

238.2

kcal

Carbohydrates

11.13

g

Proteins

10.29

g

Lipids

16.39