Receta del chef Ale de la Nuez


For the Coca:

Puff pastry


Salt and pepper

For the vegetables:



Green and red pepper

Teriyaki sauce

For the cheese whey:

200 g of Smoked Semi-cured Selectum cheese

250g whole milk

Smoked eel


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.


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