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03/03/2020

Anchovy sashimi on dried tomato tartar and corn nachos

A recipe by chef Pedro Martín


It is the best time to enjoy this raw fish, since in March and considering the high temperatures, it is when it has the least fat. In salting, marinated or sashimi, the boqueron becomes, for a few weeks, king of the table in Ca'n Aurelio.

Pedro Martín, chef of Ca'n Aurelio and great connoisseur of the properties of anchovy, takes advantage of this fish to make a unique recipe.

Sashimi on dried tomato tartare and corn nachos

1.Remove excess oil from dry tomato and finely chop
2.Mix the tomato with capers, chopped onion, pickle, egg yolk, mustard oil, a splash of lemon, Perrins sauce and tabasco
3.Remove the thorns and clean the anchovies fillets
4.Place the fish on the skin side in an dressing of sherry vinegar and ginger oil, no more than five or ten minutes so that it does not lose the color or flavor
5.Make corn nachos with a mixture of cornmeal, wheat and water
6.Serve decorated with rice and sprouts leaves


In salting, marinated or sashimi, the anchovy becomes, for a few weeks, king of the table in Ca'n Aurelio

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