WELCOME SPRING MENU

Description of the dishes 

Appetizer 

Name of the dish: Tuna and coriander salad with crispy potato

Carbon footprint value: 292,525

List of main ingredients and weights (seasonings and dressings not to be listed here):  

1. Tuna: 35 grams. 
2. Tomato: 15 grams.
3. Tomato compote:  50 grams.
4. Yogurth:  20 grams.
5. Potato:  70 grams.

Description of the dish (including sustainability options)

Peel potatoes and set aside the skin, boil the potatoes until they’re soft, flatten until you get a homogeneous dough, season, put in the desired mold and bake 20m at 210 degrees until golden brown. Let sit on the stove.

 Emulsify the yogurt with coriander.

For the salad, mix ingredients with the coriander yogurt.

For the tomato compote, use the inside of the tomato used in the salad, boil in a casserole dish with the necessary amount of sugar and when ready crush, strain and set aside.

Peel potatoes and set aside the skin, boil the potatoes until they’re soft, flatten until you get a homogeneous dough, season, put in the desired mold and bake 20m at 210 degrees until golden brown. Let sit on the stove.

For the presentation, place the salad on top of the potato basket and add the potato chips and the crispy onion as an accompaniment. Garnish with compote and powder.

For the crispy potato, blanch the previously reserved skin and season with spices to your liking (in this case pepper, salt, paprika de la vera, cayenne, garlic powder and onion powder) Put on a tray with baking paper and bake for 10 minutes at 200 degrees, remove and set aside on the stove.

 With the skin of the onion and tomato previously used, make powder, drying in the oven and crushing it.

Main dish

Name of the dish: Squid with onion

Carbon footprint value: 912,26

List of main ingredients (seasonings and dressings not to be listed here):  

1. Squid:  400 grams. 
2. Onion:  260grams.
3. Potato:  150 grams.

Description of the dish (including sustainability options)

Sauté the onion. throw the previously seasoned squid. Wet with sweet wine until evaporated, pour oyster sauce and potatoes cut into slices of 1cm. Pour water to cover and let cook little by little until the potatoes are made.