Artisan salted fish directly to your home

Red tuna roe
Semi-salted grey mullet roe
Garum sociorum sauce
Pink tomato
Manzanilla wine
Celery
Orange peel zest

In the contest, Andrés Soler presented a David Hervé caliber 1 Royale oyster that he previously cured in salt to modify its texture, accompanied with a variation of the traditional Bloody Mary that he prepared with pink tomato water from the Marina and Manzanilla wine. In addition, he added a cream prepared with semi-salted mullet roe, red tuna roe cubes, celery in thin rings, garum sociorum sauce and orange peel zest. An authentic delight enhancing the textures and flavors of these treasures of the sea. In the contest, this dish won the third prize while the first prize went to the chef of the Ginebre Restaurant de Petrer young who won with the "Homemade salt-cured fish with tomatoes on butter cake".

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