Baby sandwiches with kaki, Bottarga and black radish
Ingredients
- 2 Persimon® kakis
- 1 black radish
- 200 g bottarga (roe of grey mullet)
- Olive oil flavoured with lemon verbena
For the olive oil flavoured with lemon verbena:
- 1 L Spanish olive oil, Cornicabra variety
- 1 crushed lemon verbena leaf
- 1 tbsp lemon juice and coriander
- The peel of 2 green lemons
- 1 tsp dried green pepper
- 2 bay leaves
- 3 slices of fresh ginger
Preparación
Pour the olive oil onto a plastic tray and add all ingredients. Microwave in defrosting mode for one hour. Keep this flavoured oil in a cool place, as it will be good for this dish and any others you might like to make.
Cut fat chunks of black radish, Persimon® kaki slices and small slices of bottarga.
Montar la tapa con una rodaja de rábano, una lámina de kaki Persimon®, otra rodaja de rábano y encima la rodaja de botarga, fijándolo todo con un palillo. Echar un chorrito de aceite de oliva aromatizado.
