Tickets for Taste of Dublin is back are on sale now. Join us 15 – 18 June 2023.

13 - 16 JUNE, MERRION SQUARE

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Fried Ensaimada with Mallorcan lamb by Tasting Spain

METHOD

  1. Peel the potatoes and cut them into small pieces of 1cm x 1cm and fry them, set aside.
    Cut the rest of the vegetables to the same size as the potatoes.
  2. Fry the onion, peppers, zucchini and aubergine in this order, add the potatoes and finish with the fennel chopped, paprika and rectify salt
  3. Portion the cod into individual pieces, mark on the griddle and finish in the oven at 180º for 5 minutes
  4. In a frying pan, heat the sobrassada until it slightly releases the fat, add the honey and mix well.
  5. At the bottom of the plate, we place the fried vegetables, on top the cod with the sobrassada and honey and grate on top of the whole the almonds with a grater.

 

RECIPE INFORMATION

Serves: 4

INGREDIENTS

1 leg of lamb

Rosemary

Thyme

Laurel

2 carrots

1 head of garlic

Oil

Maldon Salt & Pepper

100g dark chocolate 52%

300ml cream

3 gr five species

1 cayenne

1 orange (zest and candied)

100ge sugar

2 pears

Cilantro

Lime

Good grass

Red onion

1 ensaimada

Allergens highlighted in bold.

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