Corn & green tomato gazpacho, sole tartar and fried esquites
1.00 h
4 raciones
Difficulty:
Media
Ingredients
1 medium cob of corn500 g sole fillet
3 large Mexican husk tomatoes (green tomatoes)
6 cherry tomatoes
3 watermelon radishes
Beetroot shoots
2 cloves garlic (large)
Sprig of parsley
Corn dough
2 green serrano chillies (or similar)
Pepperleaf
Pepper leaf
Salt
Lemon
Extra virgin olive oil
1 Meyer lemon.
METHOD
THE CORN
- Remove the kernels from the cob; place in a pan with water and bring to the boil.
- Boil off the water; then, add in butter, salt and pepperleaf and brown.
- Remove from the pan and place on a paper towel.
THE GAZPACHO
- Roast the green tomatoes, garlic and chilli; blend with parsley and a cup of water.
- Reduce in the pan; fry with pepperleaf and corn flour; season.
- Separate and take off the heat. Check the acidity and rectify with lemon.
THE FISH
- Finely chop the fish and macerate in olive oil, pepperleaf salt and juice from one and a half lemons.
- Put some sauce in the middle of a plate; on one side a 'quenelle' of fish wrapped in slices of radish and green tomato; season with a little dried pepperleaf and put the corn on the other side.
