standard

CAULIFLOWER CREAM WITH SMOKED HERRING PEARLS

Imprimir receta
CAULIFLOWER CREAM WITH SMOKED HERRING PEARLS
CAULIFLOWER CREAM WITH SMOKED HERRING PEARLS
Cocina Fish pearls
Servings
people
Ingredients
  • 500g cauliflower
  • 1L chicken broth
  • 1dl cream
  • Extra virgin olive oil
  • 1 jar of Arënkha MSC 55g Herring Pearls
  • 2 pinches curry (mild or spicy)
  • Salt and black pepper
Cocina Fish pearls
Servings
people
Ingredients
  • 500g cauliflower
  • 1L chicken broth
  • 1dl cream
  • Extra virgin olive oil
  • 1 jar of Arënkha MSC 55g Herring Pearls
  • 2 pinches curry (mild or spicy)
  • Salt and black pepper
CAULIFLOWER CREAM WITH SMOKED HERRING PEARLS
Instructions
  1. Heat the chicken broth in a pot. Separate the cauliflower florets and add them to the broth. Cook covered over medium heat for 20 minutes. Once cooked, squeeze into a mixer bowl and mix. Then add the cream, curry, salt and pepper, and continue mixing until it acquires a dense cream texture, smooth and homogeneous. If it is too dense, add more broth.
  2. Serve the cream in bowls. Add a drizzle of extra virgin olive oil and a tablespoon of Arënkha on top. Serve immediately.
Share this Recipe
standard

MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM

Imprimir receta
MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM
MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM
Servings
Ingredients
  • 1 l fish stock
  • 150 g rice
  • 150 g mushrooms
  • 60 g parmesan cheese, grated
  • 1 jar Chovas scallop spread
  • Onion
  • Parsley
  • Salt
  • Ground black pepper
Servings
Ingredients
  • 1 l fish stock
  • 150 g rice
  • 150 g mushrooms
  • 60 g parmesan cheese, grated
  • 1 jar Chovas scallop spread
  • Onion
  • Parsley
  • Salt
  • Ground black pepper
MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM
Instructions
  1. Heat stock on a low heat. Clean and slice mushrooms. Chop onion into small pieces. Fry onion with a little salt. Add mushrooms, season and fry for a few minutes. Sauté with the rice, stirring so that it does not stick.
  2. Gradually add stock and heat well. As it evaporates, add more until all the stock has been used. Stir with a spoon. It should become smooth and creamy.
    Cevichede navaja con huevas de trucha Pescaviar
  3. Remove from heat and add the scallop spread and grated cheese. Stir so that everything is well mixed and serve immediately.
    Cevichede navaja con huevas de trucha Pescaviar
Share this Recipe
standard

RED PRAWN CARPACCIO WITH CHOVAS SCALLOP CREAM

Imprimir receta
RED PRAWN CARPACCIO WITH CHOVAS SCALLOP CREAM
RED PRAWN CARPACCIO WITH CHOVAS SCALLOP CREAM
Servings
Ingredients
  • 10 Prawns
  • 1 jar Chovas scallop spread
  • Wakame seaweed
  • Lime
  • pepper
  • Maldon salt
  • Arënkha MSC Herring Pearls
Servings
Ingredients
  • 10 Prawns
  • 1 jar Chovas scallop spread
  • Wakame seaweed
  • Lime
  • pepper
  • Maldon salt
  • Arënkha MSC Herring Pearls
RED PRAWN CARPACCIO WITH CHOVAS SCALLOP CREAM
Instructions
  1. Peel and devein prawns and put them in a freezer bag. With a rolling pin, crush the prawns (is better to do it one by one) until they are very thin and place them in the freezer for 30 minutes. In a small pastry bag, put a tablespoon of scallop spread.
    CARPACCIO DE GAMBA ROJA CON CREMA DE VIEIRA CHOVAS - Pescaviar
  2. To plate up, place the frozen prawns on a plate with some strands of wakame, topped with a dash of scallop cream and a little lime zest, a dash of oil and a little salt.
    CARPACCIO DE GAMBA ROJA CON CREMA DE VIEIRA CHOVAS - Pescaviar
Recipe Notes

Chovas Vieira 680x500

Share this Recipe
standard

TUNA TARTARE WITH CHOVAS LOBSTER CREAM AND AVOCADO MOUSSE

Imprimir receta
TUNA TARTARE WITH CHOVAS LOBSTER CREAM AND AVOCADO MOUSSE
TUNA TARTARE WITH CHOVAS LOBSTER CREAM AND AVOCADO MOUSSE
Servings
Ingredients
  • 200 g red tuna steak
  • 1 Avocado
  • 1 tablespoon spring onion very finely diced
  • 1 tablespoon Capers
  • 12 gherkins
  • 1 teaspoon old fashioned mustard
  • olive oil
  • Perrins Sauce
  • Tabasco
  • Salt
  • pepper
  • Avruga or Spherika Gourmet Herring Pearls
For the cream
  • 1 jar Chovas Lobster spread
  • Cream
  • Salt
  • pepper
Servings
Ingredients
  • 200 g red tuna steak
  • 1 Avocado
  • 1 tablespoon spring onion very finely diced
  • 1 tablespoon Capers
  • 12 gherkins
  • 1 teaspoon old fashioned mustard
  • olive oil
  • Perrins Sauce
  • Tabasco
  • Salt
  • pepper
  • Avruga or Spherika Gourmet Herring Pearls
For the cream
  • 1 jar Chovas Lobster spread
  • Cream
  • Salt
  • pepper
TUNA TARTARE WITH CHOVAS LOBSTER CREAM AND AVOCADO MOUSSE
Instructions
  1. Chop the tuna into very small pieces and set aside.
  2. Pour a dash of oil and mustard into a bowl and mix. Add capers, gherkins and chopped spring onion. Add the tuna, Perrins sauce, Tabasco, a little fresh ground pepper and a little salt, and mix carefully. Refrigerate for half an hour.
For the cream
  1. In a saucepan mix the Chovas spread with a splash of cream and mix by hand until we get a smooth cream.
    TARTAR DE ATUN CON ESPUMA DE CREMA CHOVAS DE BOGAVANTE Y AGUACATE DE PESCAVIAR
  2. Serve using a plating ring: first a bed of avocado, cut into small pieces on the bottom, and the cooled tuna tartare on top. Carefully remove the plating ring and add the cold lobster cream.
    TARTAR DE ATUN CON ESPUMA DE CREMA CHOVAS DE BOGAVANTE Y AGUACATE DE PESCAVIAR
Recipe Notes

Chovas Bogavante Pescaviar 680x500

Share this Recipe
standard

PASTA RIBBONS WITH VODKA SAUCE AND SPHERIKA GOURMET HERRING PEARLS

Imprimir receta
PASTA RIBBONS WITH VODKA SAUCE AND SPHERIKA GOURMET HERRING PEARLS
PASTA RIBBONS WITH VODKA SAUCE AND SPHERIKA GOURMET HERRING PEARLS
Cocina Fish pearls
Servings
Ingredients
  • 400 g Pasta ribbons
  • 50 g butter
  • 100 ml single cream
  • 1 glass of Vodka
  • Spherika Gourmet Herring Pearls
  • Sugar
  • Cayenne pepper
  • Salt, pepper and nutmeg
Cocina Fish pearls
Servings
Ingredients
  • 400 g Pasta ribbons
  • 50 g butter
  • 100 ml single cream
  • 1 glass of Vodka
  • Spherika Gourmet Herring Pearls
  • Sugar
  • Cayenne pepper
  • Salt, pepper and nutmeg
PASTA RIBBONS WITH VODKA SAUCE AND SPHERIKA GOURMET HERRING PEARLS
Instructions
  1. Heat cream in a pan over a low heat, pour vodka little by little and add a pinch of sugar, salt, pepper and nutmeg. Stir continuously. Sprinkle with cayenne pepper and set aside.
  2. Cook pasta with plenty of salted water and a teaspoon of butter. When pasta is cooked “al dente”, serve in a preheated dish.
  3. Mix with the vodka sauce and add Spherika Gourmet Herring Pearls to taste. Stir carefully and serve at once.
Share this Recipe