Anchovy Coca Bread with Butter and Avocado
Ingredients
For the Coca Bread
- 1 brioche Loaf
Method
Cut the bread to a width of 2.5cm and a height of 2.5cm. Leave the length of the brioche as it is.
Bake in the oven for 4 minutes at 175ºC.
Add salted butter to the top of the bread and return to the oven until melted.
Ingredients
For the Anchovies
- 1 portion of “00” anchovies
Method
Desalt the anchovies in water for 15 minutes. Drain.
Remove the spine and, using your fingers and a bowl of water, remove any remaining scales. Debone the fish using tweezers.
Set aside in a Tupperware container lined with baking paper.
Ingredients
For the Xanthan Base
- 1L mineral water
21g xanthan
Method
- Using a thermomix, mix the ingredients together until the desired texture is achieved.
Ingredients
For the Olive Juice
juice from 1 jar of olives
xanthan base (method above)
Method
- Using a thermomix, mix the ingredients together until the desired texture is achieved.
Ingredients
For the Tomato Juice
3kg plum tomatoes
sugar, to taste
salt, to taste
2L mineral water
Method
Cut the tomatoes into quarters. In the thermomix, blitz the tomatoes with the mineral water, salt and sugar.
In a perforated gastronorm lined with filter paper, leave to decant overnight without moving the pan.
Set aside in the fridge.
Ingredients
For the Tomato Gelée
250g tomato juice (method above)
0.8g agar
Method
Put half the tomato juice in a saucepan with the agar. Stir constantly using a whisk and bring to a boil.
Remove from the heat and put in a Tupperware container in the fridge until set.
To Serve
Extra virgin olive oil
Black pepper
Avocado slices
To learn more about Rafa Zafra, restaurant Amar Barcelona and the delicious menu, click here…