Recetas archivo - Page 2 of 24 - Castillo de Canena

Smoked salmon tartar with olive oil

Halloween Recipe: Smoked Salmon Tartar with Arbequina&World Europa olive oil.

In a separate small bowl cut the avocado half and the beet into small squares.
Also cut the smoked salmon into small cubes.
In a mold we will put the beet as a base, then the avocado and finally we will add the salmon on top.
Dress our tartar with Castillo de Canena Arbequina&World Europa olive oil.

Colombian style shrimp ceviche recipe with Extra Virgin Olive Oil - Reserva Familiar Arbequina.

Remove the black central vein from the shrimp and leave to marinate in lime juice for half an hour.
Chop the spring onion, red bell pepper, red chili and coriander very finely. Mix and add a few drops of lime (or lemon if you prefer) and a pinch of salt.
Mix in a bowl the marinated shrimp and the finely chopped ingredients.
Finish with extra virgin olive oil - Reserva Familiar Arbequina Castillo de Canena and a little fried tomato (to taste).

Ceviche of 4 greens: lime, mint, apple, green and royal, with extra virgin olive oil - Royal early.

Cool the prawns and remove the black backbone from the loin.
Marinate the shrimp in the juice of 3 limes for an hour and a half in the refrigerator and covered.
Chop the unpeeled apples, chop the fresh mint leaves and grate the peel of one of the 3 limes. Mix together with a little lime juice, tabasco, salt and the drained marinated shrimps.
Allow to cool. Do not use the liquid from the ceviche maceration.
Cut the last lime in slices with skin, to garnish.
Assemble the ceviche in a cocktail glass and add our Castillo de Canena Royal Temprano olive oil on top. You can add a slice of lime and 2 or 3 sprigs of chives to garnish.

Easter menu: recipe of cod confit in olive oil and oak smoke

Recipe of veal with pistachio, rice, black garlic pesto and extra virgin olive oil - First Picual Harvest Day.

600 g high quality veal fillets from a reliable source
400 g wild rice e.g. Canadian or US rice
Lime zest and pistachio
2 g lime zest one tablespoon
15 g pistachios two tablespoons
Black garlic and arugula pesto
3 cloves black garlic
20 g arugula leaves
15 ml Extra Virgin Olive Oil - Castillo de Canena First Day of Harvest Picual one spoonful
Salt

Bring 1,2L of salted water to boil and add the rice (the proportion is one handful of rice for every three parts of water). Lower the heat and cook it slowly. The average cooking time varies between 30 and 50 minutes.
When the wild rice is cooked to perfection, the grains will be soft and some will have opened to reveal a cream-colored interior. To improve flavor and texture, the rice should rest after cooking.
In a blender, grind the pistachio and lemon zest.
Then, blend the black garlic and arugula adding olive oil and salt. Blend until a creamy and uniform consistency is obtained.
Later, combine the wild rice with the pesto in a bowl.
Sear the veal fillet until cooked to taste.