01/11/2007
Ingredients: 100 g. spider crab, 200 g codfish, red pepper, courgette, onion, green pepper, apple Vinegar, Jerez Vinegar, red lumpfish roe, king prawns, potato, butter, 1º oil, bread, tomato, garlic, cucumber.
Preparation: For the gazpacho, combine all the ingredients and let marinate overnight. Liquidize and strain. For the puff pastry, cut the potato in very thin slices. Deep-fry in butter until soft.
Make changurro (broiled scallop and crab meat in the scallop shell) and let cool. For the cod ratatouille, fry the red pepper, courgette, onion, and green pepper until soft. Add crumbled cod and deep-fry for 2 minutes. Blend with a spoon and whip with the remaining oil. Sauté the king prawns with a bit of white wine.
Presentation: Make alternate layers of potato, ratatouille and changurro. Pour a bit of gazpacho at the bottom of the plate and place the puff pastry on top. Put the king prawn on one side of the plate and place a few leaves of lamb's lettuce on top. Finally, garnish with some lumpfish roe.
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