Ingredients for Escaldon
- 1l of fish broth
- 2 cloves of garlic
- A sprig of mint
- 1 onion
- 500g of gofio
Ingredients for Croquettes
- 2 sea bass fillets
- mojo sauce which includes
- pepper
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 2 cloves of garlic
- 1 teaspoon of paprika
- vinegar
- sunflower oil
- Salt
How to prepare Scalded Gofio
- We put all the gofio in a bowl and make a small hole in the middle to add the hot broth little by little.
- We continue beating while we gradually add the fish stock until we obtain a soft and light dough.
- We chop and add the mint. to the mix.
- We cut the garlic as we like.
- In a frying pan, brown them and set aside.
- We add the garlic to the Gofio.
- We cut the onion into large pieces and place it around the bowl where the scalded gofio was served.
Make the Croquettes
- We make the mojo sauce by blending all the ingredients in a blender.
- We add 3 tablespoons of the mojo sauce to the gofio scald and form small, elongated balls, like croquettes.
- We make a sea bass carpaccio by slicing it very, very thinly and setting it aside.
- Now all that’s left is to plate it.
Presentation:
Place a small, elongated ball of hot, scalded gofio on a small plate, top it with a small fillet of raw sea bass, and garnish with a cilantro or onion leaf.