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Celery eel and tomato bread salad

Another option is to use shredded desalted salt cod

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Celery eel  and  tomato  bread  salad

At a glance

Serves:
4
Difficulty:
Easy
 
 

Ingredients

    • 200gr. of Mediterranean sand eels
    • 50gr. of Aragon black olives
    • 2 slice of bread
    • 4 ripe Raff tomatoes
    • ½ bunch of fresh celery
    • Special flour for frying
    • Olive oil for frying
    • For the jelly:
    • ½ fresh celery
    • 300ml mineral water
    • Lemon juice
    • 2,5 sheets of gelatine 2g each
    • ½ chilly pepper
    • 160g of sugar
    • For the vinaigrette:
    • 100ml of extra virgin olive oil
    • 10ml cava vinegar
    • Salt

Method

 

  1. Liquidize  half a bunch of celery (stalk only)  until you have 125ml of juice. Heat 300ml of water whit a 160g of sugar and the chilly. Once it comes to the boil allow it to simmer for 5 minutes. Melt the 2 1/2sheets of gelatine(previously hydrated) with the syrup and  add the 125ml of celery juice and a few drops of lemon juice. Allow to simmer for 5 minutes longer, then transfer to an appropriate container and store in the fridge.

For the vinaigrette:

  1. using the extra virgin olive oil,  the cava vinegar and the salt, prepare a mild vinaigrette and reserve.

 

For the salad:

 

  1. Clean the rest of the celery and choose the tenderest part.Cut of the stalks, peel them and cut it into sticks. Reserve in iced water to keep crunchy.
  2. Cut 2 Raff tomatoes into wedges. Halve the other 2 tomatoes, remove the seeds and grate to a pulp, leaving the skin. Dress the tomatoes whit oil and season whit salt and reserve.
  3. Chop the black olives, removing the stones. Reserve in a tiny bit of oil.
  4.  Ad a bit of salt to the eels, coat them in salt and fry, ensuring they do not stick together.

Recommended wine

Botani de Jorge Ordoñez – Vi de Càdiz Flor d’Albera de Celler Martí Fabra – D.O. Empordà

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