Urta tartare a la roteña
From the traditional dish of Cadiz came this new tea, where the fish is served raw instead of stewed
Chef: Danny Garcia
An intuitive professional who has elegantly updated the traditional Andalusian recipe book. His great mastery of technology does not take an iota of feeling from his kitchen. In 2014, he began a new professional phase, creating the group Dani García
- 1 tablespoon liquid soy
- 50 cl. fish broth (stock)
- 1 tablespoon ginger flavored butter
- 200 g of pure raw urt
- 2 ripe tomatoes
- 1 green pepper
- 25 cl. White wine
- ½ Onions
- 1 potato
- 1 shallot, finely chopped
- 1 red pepper
For the rotten
- Cut the vegetables into slices and anchor with a little olive oil.
- Add the wine and let it halve.
- Add the broth, let it cook and add to the salt.
- Degrease as much as possible. Cool and strain.
- Cut the eel with a knife into small cubes.
- It should be borne in mind that there must be a certain texture, there must be a certain thickness so that the pieces of fish can be seen in the mouth.
- Then add the finely chopped shallots and finally, only at the end add the soy and ginger-flavored butter.
- We put the urtar tartare in the middle of the plate and the rote broth around it, we must keep in mind that this is a cold dish, it is very good to add a little sawdust from dried nori seaweed.
I will see you on another recipe.