Koldo Royo. Recipes
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ScribdTranslationsKoldo Royo. Recipes
Uploaded by
ScribdTranslationsKOLDO ROYO
Selection of recipes prepared in the Contest
Provincial of tapas
Red mullet on black olive puree
Ingredients for 4 tapas:
• 2 medium-sized mullets
• 50 g of pitted black olives
• 100 g of mashed potatoes
• green pepper
• red pepper
• onion
• tomato
• garlic
• chives
• olive oil
• laurel
• fine salt and coarse salt
Preparation:
Remove the fillets from the red mullets and remove the bones.
Crush the olive with the puree until it is unified and creamy.
Make a dressing by chopping fine vegetables and mixing with oil
adding the point of salt.
Slow-cook the loins with garlic and bay leaf.
Put a tablespoon of olive paste on the small plate.
and on top the back of red mullets, on top the trampó and finish
with a little chopped chives and coarse salt.
Smoked salmon rolls with eels
Ingredients:
• Smoked salmon fillets
• Goulash
• Long bread toasts
• Lemon
• Garlic
• Olive oil
• Mullet roe
• Dill
Preparation:
In a bowl, chop the garlic very finely, add lemon juice, oil
of olive and the gulas. Mix well.
Place the smoked salmon on top of a kitchen plastic wrap and
make a bed with several loins. In the center place the eels and
make a kind of blood sausage by wrapping the fillets. Next
cut them into small rolls and place them on the toast.
On top of the salmon, place some mullet roe and finish off.
with a little bit of dill.
Gilda
Ingredients for 4 tapas:
• 4 green chillies
• 4 pitted green olives
• 4 fillets of salted anchovies
• virgin olive oil
Materials:
4 skewers of approximately 15 cm.
Preparation:
We thread the skewer (in this order) with: the chili pepper, the anchovy
and, finally, the olive
We drizzle with virgin olive oil.
Beef carpaccio with quince cream and vinaigrette
Ingredients:
• 1 beef tenderloin
• quince paste
• cream
• boiled potato
• apple compote (sugar-free)
• pepper
• very aged Manchego cheese
• salt
• walnut oil
• sweet muscat wine
• white wine vinegar
• pink pepper
• finely chopped pickles
• chopped black olives
• Xanthan gum
Preparation:
Mix the quince with the cream, the potato (cooked and
mashed) and the apple sauce.
Heat the mixture and whisk it until the mixture is homogeneous.
Add the pepper and salt.
When the mixture is warm, spread it over the sheets of meat.
raw and roll them like a cannoli. Set aside.
For the vinaigrette:
Lightly whisk the oil with the wine and the vinegar. Add the pepper.
pink, the pickles and the olives.
Add the salt to taste and set aside.
Lastly, place the carpaccio rolls dressing them with the
vinaigrette and place the slices on top.
Monkfish skewer with avocado and mustard oil
Ingredients:
• 1 small monkfish loin
• 1 avocado
• grain mustard
• salt
• olive oil
• mustard sprouts
Preparation:
Clean the monkfish, remove the meat and cut it in half, and in turn, each
half in two.
Clean the avocado, scoop out the flesh, and cut it into cubes.
It is skewered: a piece of monkfish, another of avocado.
Proceed in the same way until you finish the rape dice and
avocado
The skewers are reserved.
Preheat the oven to 190 degrees.
The mustard is mixed with olive oil and a little salt.
The skewers are placed in the oven for 10 minutes.
Finally, they are placed on a dish and bathed with mustard oil.
and are covered with the sprouts.
Snapper with chile and nachos
Ingredients:
• tuna in oil, flaked
• ketchup
• Tabasco
• fried tomato
• white onion
• pickles
• nachos
Preparation:
Chop the onion and the pickles.
In a container, place the shredded bonito and add the onion with the
pickles
Put a little fried tomato and ketchup, add the tabasco and mix
all good.
Place in small containers and put the nachos on top.
nailed down.
Smoked salmon balls on currant jam
Ingredients (for 4 people):
• 200 g of smoked salmon
• 1 can of salted anchovies in oil
• 400 g of goat cheese
• 50 g of currant jam
• 50 g of escarole
• Vinegar
Preparation:
Mix the cheese with the anchovies cut into small pieces in a bowl.
small pieces. Using a spoon or an ice cream scoop, form
small balls with this mixture and cover them with thin sheets of
smoked salmon.
Apart from that, wash the escarole and season it with a little salt and a few drops of
virgin olive oil.
To present on the table, place the salmon balls on a
a little bit of currant jelly, mixed with a little vinegar, and
accompany them with some escarole leaves and some fresh currants.
Note: When the salmon balls are made, wrap them in plastic wrap.
for cooking and that way they will be rounder.
Potato, Foie and Tangerine Sandwich
Ingredients (for 6 units):
• 12 large potato slices, cut as thinly as possible
possible, like to make potato chips
• 1-2 thick slices of fresh foie
• Salt gems
• 1 pinch of black pepper
• Caramelized onion
For the sauce:
• Tangerine juice (or grapefruit juice)
• Honey
Preparation:
For the potatoes:
Brush the potato slices with oil and bake them until they are
crunchy (you can put some weight on top, so that it doesn't)
they undulate too much
For the foie:
Use a knife with a hot edge to cut the foie gras scallops.
Put a non-stick frying pan over high heat. When it's hot enough
heat up the escalopes
Brown each one on each side, no more than a minute.
Remove from heat and drain them well on absorbent paper, season.
with the salt and pepper gems
For the sauce:
Put the tangerine juice (or grapefruit) in a saucepan along with honey.
Reduce over very low heat, stirring constantly until it
turn into a creamy sauce
To assemble:
On one of the slices, put the foie, the caramelized onion,
sprinkle with the sauce and cover with another slice of potato achieving that
I was left like a sandwich.
