Recetas archivo - Page 17 of 24 - Castillo de Canena

Tekka Don: Japanese rice with tuna and extra virgin olive oil

Tekka Don: Tuna bowl with extra virgin olive oil - Reserva familiar Picual Castillo de Canena.

Steam the rice and let it cool slightly.
Mix one tablespoon of soy, two teaspoons of mirin, one teaspoon of sake and a dash of extra virgin olive oil Reserva Familiar Picual Castillo de Canena.
Marinate the tuna in the mixture for 3 - 5 minutes.
In a bowl, place the rice and on top, the tuna.
Sprinkle the chopped spring onion, crushed nori seaweed and sesame seeds. If you have them, you can put shiso leaves to taste, cut into julienne strips on top (optional).
Finish with a few drops of AOVE Reserva Familiar Picual and serve.

Salmon tartar seasoned with vermouth and Arbequina olive oil with oak smoke.

Cut the avocado into cubes, as well as the spring onion and salmon.
Mix in a bowl seasoning with the vermouth, our smoked oil (Arbequino al Humo de Roble Castillo de Canena) and salt to taste.
Riding with an Aro.

Tuna Tartar with Wasabi Mayonnaise and Extra Virgin Olive Oil - Reserva Familiar Arbequina Castillo de Canena.

Place the yolk of an egg, the juice of a lime and Arbequina Extra Virgin Olive Oil Reserva Familiar Arbequina in a narrow bowl, taking care not to break the yolk.
With the mixer, first beat the egg yolks and gradually raise the whisk until the mixture emulsifies. Finally, add salt and wasabi to taste.
Arrange the fresh tuna in cubes or in any other way you like, and serve with the wasabi mayonnaise we have prepared.

Recipe for the preparation of a steak tartare with extra virgin olive oil - Castillo de Canena Gran Reserva Familiar Picual.

Chop the beef tenderloin very well with a knife that cuts well, season to taste and set aside.
In a bowl, add the extra virgin olive oil Castillo de Canena Reserva Familiar Picual, the perrins sauce, the tabasco, the egg yolk and the capers.
Once we have a homogeneous mixture, add the sirloin meat and mix.

Recipe for cooking a salmon sandwich with German bread and extra virgin olive oil - Royal Temprano Castillo de Canena.

We prepare a sauce with the sour cream (crème fraîche), fresh dill and give it a fresh touch with a drizzle of our Royal Temprano extra virgin olive oil. Stir well until all the ingredients are well mixed.
On the other hand, we cook the eggs in water.
Next, cut a couple of hard-boiled eggs into slices and place them on one of the wafers of German black bread.
We then recover the sauce we had prepared and dip the layer of eggs in it.
Add some cucumber slices.
Finish the sandwich with the smoked salmon and optionally with a few sprigs of dill.