|Type of plate||Appetizer|
|Type of vinegar||Flavivs|
300 ml vinagre Forvm Chardonnay
200 ml Sea water
100ml AOVE Forvm Arbequina
350 ml Orange juice
50 mlGrapefruit juice
50 mlLemon juice
1 gr Xantana instant
25 gr Garvm
25 gr Forvm Chardonnay vinegar reduction
50 ml Sea water
3 un Borage flower
3 un Pickled fennel
For the pearls
25 gr Sunflower oil in tube glass
90 ml Forvm Antigues Reserves
1 gr Agar agar
For the pearls
Pour the sunflower oil into the tube glass and put it in the freezer for about 20 minutes.
At the same time, heat the Forvm Antigues Reserves vinegar in a small saucepan and when it comes to a boil, add the agar-agar, stirring for good integration. Turn off the heat, pour the mixture into a bottle and let cool for a few minutes. Once cooled, drop the drops of vinegar into the sunflower oil so that the pearls form. Pass them through the strainer and reserve.
Clean the anchovies, dry and freeze in layers for a minimum of 72 hours.
Mix the citrus juices with the sea water, Forvm Arbequina AOVE and the Forvm Chardonnay vinegar reduction and reduce over low heat until the desired texture is achieved.
Once the frozen anchovies have finished, place them in the seawater and Chardonnay vinegar marinade for 30 to 40 minutes.
Finished the marinade, we take them out of the marinade and place them in sunflower oil with a splash of Forvm Arbequina AOVE until serving.
We place 8 fillets (4 anchovies) and a good amount of citrus oil around the fillets, 3 points of kefir sauce, 3 pieces of pickled fennel and on top of them the 3 borage flowers.
We finish with a turn of the black pepper mill.
To finish, arrange three small piles of pearls on top of the loins of anchovies.