Wild Alaska Gindara à Feira, Piparra Meunière and Baby Broad Beans
Ingredients
For the gindara
- 50 g wild Alaska gindara
- 300 g extra virgin olive oil
- 50 g garlic
- Sweet and hot paprika to taste
For the clam broth
- 200 g white clams
- 1 garlic clove
- 10 g fino sherry
- Extra virgin olive oil
- A little water
For the piparra meunière
- 100 g piparras
- 150 g piparra brine
- 500 g shellfish stock
- 225 g preserved piparras
- 75 g butter
- 150 g sunflower oil
- Cornstarch as needed
For the baby broad beans
- 50 g baby broad beans
Instructions
- Prepare the clam broth: brown the garlic clove in a saucepan with a little olive oil. Add the clams, fino sherry, and a little water. Cover and cook until the clams open. Strain the resulting liquid and reserve the broth.
- For the piparra meunière, blend the piparras with the shellfish stock and strain to obtain a smooth base.
- Melt the butter with the sunflower oil in a saucepan. Emulsify with the piparra and stock mixture, and slightly thicken with cornstarch if needed. Strain again and keep warm.
- Cook the broad beans in salted water for approximately 1½ minutes. Drain and reserve.
- Prepare the garlic oil by gently confiting the crushed garlic cloves in olive oil. Strain the resulting oil and heat it to around 50 °C.
- Place the wild Alaska gindara into the infused oil and confit for about 4 minutes. Remove and reserve.
- Sauté or coat the broad beans with a little of the piparra meunière.
- To plate, first arrange the broad beans with the sauce, place the gindara on top, and finish with a pinch of sweet and hot paprika and a drizzle of extra virgin olive oil.