Fish Tapas
The introduction narrates the discovery of Fish Tapas during a voyage in Spain, emphasizing the dish's impact and the rich combination of flavors from mussels, peas, and egg that it offers. Describing the dish as a blend of sea and land, it captures the essence of Spanish cuisine through its description of the ingredients and their harmonious flavors. Motivated by this gastronomic experience, the narrator undertook the challenge to recreate the Fish Tapas, leading to eventual success. Now eager to share this culinary find with others, the introduction serves as an invitation to explore and enjoy the distinct and inspiring taste of Fish Tapas, a testament to the journey of discovery and passion for cooking.
Equipment
- 1 frying pan
- 1 large mixing bowl
Ingredients
- 40 g butter
- 500 ml salt
- 110 g peas
- 40 g flour
- 1 carrot
- 1 bay leaf
- 200 g flour
- 12 mussels
- 1 onion
- 100 ml olive oil
- Salt
- 200 g cod
- 3 tablespoons water
- 1 egg
Instructions
- Combine the flour, oil, yolk, liquid, and a bit of salt to make a pastry.
- In boiled water, cook fish and mussels with cabbage, carrot, and lemon zest.
- Strip the mussels from their skins until cooked and cut finely.
- Remove some bones from the fish and chop it up.
- In boiled water, prepare the vegetable peas.
- Create a thick white liquid with the oil in a frying pan.
- Combine the diced fish, mussels, and peas in a large mixing bowl.
- Seal the sides of the pastry by folding it over.
- Keep 10 to 15 minutes in a deep fryer.
- Serve with fried tarragon on the side.