Receta del chef Ale de la Nuez
Ingredients
For the Coca:
Puff pastry
Egg
Salt and pepper
For the vegetables:
Onion
Carrot
Green and red pepper
Teriyaki sauce
For the cheese whey:
200 g of Smoked Semi-cured Selectum cheese
250g whole milk
Smoked eel
Recipe
For the Coca:
Cut the puff pastry into a rectangle, prick with a fork lengthwise and brush with egg. Season with salt and pepper and bake for 8 minutes at 170 C. Reserve.
For the vegetables:
Cut the onion, carrot, green and red pepper in fine julienne. Sauté with teriyaki sauce and reserve.
For the cheese whey:
Grate 200 g of Smoked Semi-cured Selectum cheese and add them to 250 g of whole milk. Heat over medium heat and stir. Let the cheese melt completely and pass through a strainer. Let it cool and reserve.
For the presentation we will start with the coca, put the sautéed vegetables on top, then the cheese whey and, finally, the eel finishing the dish.
