Maguro rice with pickled vegetables and smoked sardines
Author Manolito Barranco Obis
For the rice
1/2onion from Fuentes
For the vegetables
For the seasoned sauce base
500 mlsoy sauce
Mirin rice wine
For the Aragon black olive emulsion
2table spoonsfinely chopped black olives
tobasco to taste
50mlwhite wine vinegar
4pickled pearl onions
chive and fennel leaves
Lightly fry the garlic and onion. Add the saffron, paprika and rice. Stir a few times and add the broth.
Once evaporated, spread over a tray and reserve for frying.
Cook each of the vegetables separately.
Prepare the emulsion sauce in same manner as preparing a mayonnaise. Blend and set aside.
Lightly fry the vegetables, add the rice, salt, pepper, seasoned sauce base and adjust to taste.
Place a brush stroke of the emulsion on the plate.
Place the rice on top. Arrange the vegetables in a nice manner, and a few drops of the emulsion.
Add the sardine chopped into pieces.
Finish with the chives, fennel, pickle pearl onions, gherkins and caper berries.
Manolito Barranco Obis
Manuel Barranco or Manolito the chef, as he is normally referred to by people who know him, is happy. He wants to transmit his happiness through his work. He studied cooking in the Escuela de Hostelería de Guayente in the Pyrenees, and he says that it brought out the best in him. He furthered his knowledge in the Escuela de Hostelería de Huesca. He prepared himself to tour the
kitchens of Spain.
He also planned to go abroad, but instead he found love. Now he shares his cooking and communicating skills from his kitchen in the restaurant Quema in Zaragoza.