Rubel with potato cream
Rubiel is a blue sea fish that belongs to the Sparido family, also known as mazote, bocinegro or urta. Rock fish, highly valued gastronomically in East Asturias
Chef: Marcos Moran
Marcos is the fifth generation of the saga for hoteliers, but he would not have done anything without the involvement of his father, teacher Pedro Moran. Without forgetting how fabada is prepared, they brought Asturian cuisine into the 21st century. They are a great tandem.
- 1 liter of sunflower oil
- 200 g of rubella thorns
- For the potato cream
- 20 g tandoor paste
- 2 liters of mineral water
- 1 kg of potatoes, washed peeled
- 30 cl essential oil
- For the ruble
- 4 crosses rubiel of 150 g
- 150 ml of essential oil
- For the essential oil
- Mash the thorns in the oil without turning any color.
- Cook the potatoes in the mineral water. Drain, save the cooking water, peel the potatoes.
- Mix the mashed potatoes together with the tandoor paste.
- Add 10 cm of pre-filtered cooking water and continue to grind. Add the essential oil to a fine thread while beating until you achieve an elastic and shiny texture.
- Place each rubella cross in an oven bag (or vacuum bag) along with 15 inches of essential oil. Put a dot of salt.
- Cook on low heat in a water bath at 65 ° C for 12 minutes.
- Remove and drain the oil.
- Place the mashed potatoes on the bottom of the plate and the rubella on top.
- Polish well with essential oil.
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