Goat cheese and salt cured fish millefeuille
Ingredients
- 100% handmade fresh goat cheese
- Extra Tuna Mojama
- Ling Roe
- Grated tomato
- EVOO
- Lemon thyme
- Mix of green leaves
Description
A very tasty dish by chef Juan Páez from the Minuto 90 restaurant in the Carthagonova stadium that he prepares by mixing grated tomato with EVOO, lemon thyme, minced garlic and very small cubes of extra tuna mojama and ling roe. On a plate, place green leaves, a slice of 100% fresh goat cheese from Quesería El Roano de Lorca and a layer of tomato mezca and salted mincemeat. Repeat the same process 3 times, until the plate is finished.
Related products
Search
Desde el 22 al 25 de abril de 2024 nuestra empresa ha participado en la Feria Internacional SALÓN GOURMETS, para promocionar nuestros productos.
Esta misión comercial ha sido organizada por la Cámara Oficial de Comercio, Industria, Servicios y Navegación de Murcia y cofinanciada por INFO (Instituto de Fomento Región de Murcia) y la Unión Europea a través de los fondos FEDER (Fondo Europeo de desarrollo Regional).
