A Canned sea is a compendium of Altruistic recipes of anchovy, bonito and tuna from the best chefs in Cantabria edited by the Consortium Group with the sole purpose of giving up all the profits from the sale of the book, which only costs 12 euros, to the Spanish Federation of the Food Bank (FESBAL). Whose vice president, José Ignacio Alfaro, points out that “aid to 1,560,000 people and 8,000 entities as a result of the pandemic has increased by around 50%.”
The 27 recipes have been voluntarily donated by seven renowned chefs from Cantabria with Michelin stars, Repsol Suns and Bib Gourmand mentions in their restaurants. It is about Carlos Arias, from Emma restaurant; Sergio Bastard, from The Jewish House; Jose Manuel de Dios, The Well Appeared; Toni González, from The New Mill; Álex Ortiz, from Cuco Bread; David Pérez, from The Ronquillo; and Ignacio Solana, from Solana Restaurant. Teresa Monteoliva and Rafael Prieto, co-owners of Cañada Group and The Rowan respectively.
So here you have a selection of recipes with Cantabrian anchovies “versatile, simple, surprising, complex, brave and tasty”, so that you can expand in your kitchen while you collaborate with the people most in need.
Tudanca cow tartar and anchovy toast, by Toni González.
- Chop 100 g of Tudanca beef tenderloin.
- In a bowl, put 20 g of Dijon mustard, 40 g of Arbequina oil and an egg yolk and beat well until the mixture emulsifies.
- Finally, we add the minced meat, salt and pepper and mix everything.
- In another bowl, pour 250 g of flour into the flour and mix it with 30 ml of extra virgin olive oil and 140 ml of water. Knead until a smooth dough is left. We add five grams of salt and five of fresh yeast and continue kneading for five minutes. We let it rest at room temperature for 30 minutes.
- After this period, we knead again and we shape it into a cake. We leave to ferment another 30 minutes.
- Later, we make finger marks on the bread cake and add extra virgin olive oil on top.
- Bake for 25 minutes at 200º C.
- When the bread has cooled down, we cut four slices and toast them in the oven. Let cool and place the tartare on top, an anchovy in each one and some tender shoots.
Roasted aubergine with anchovies from santoña and garden pesto, by José Manuel de Dios
- We put four aubergines in the preheated oven at 175º C for 12 minutes and reserve them in a container covered with food plastic wrap, so that they sweat and can be easily peeled with the help of a knife.
- We keep them peeled with a little virgin olive oil.
- In a saucepan, bring water to the boil and blanch 100 g of arugula, 100 g of spinach and 25 g of chives for a few seconds. We reserve in cold water and ice to preserve the vivid color of the leaves.
- Once cooled, we drain the leaves and place them in the glass of the food processor and add the three grams of salt and a clove of garlic.
- We crush together with the oil from the can of anchovies until we get a fine and smooth cream. We keep in the refrigerator.
- In a source, we initially arrange a thin layer of basil pesto on which we place the aubergines. Next, we add the anchovy fillets and finish decorating with some leaves or garden shoots.
Anchovy, crunchy caramelised and coffee, by Sergio Bastard.
For the coffee butter
- We make a kind of sabayon with two egg yolks, 10 g of soluble coffee and a syrup with 50 g of water and 50 g of sugar at 118 ° C.
- Slowly add 200 g of creamy butter and put on medium speed. We let it cool down and reassemble. We keep in a pastry bag.
For the waffle dough
- We boil 300 ml of water, 45 g of butter and five of salt. Add 110 g of egg whites, 90 g of icing sugar, 50 g of flour and 200 g of butter until obtaining a homogeneous dough. We let it rest one night.
- We stretch on a non-stick fabric or silpat and we bake at 170 ° C for five minutes.
- We base four wafers, add the coffee butter, then the dill and finally four anchovies drained from their olive oil.
Marriage, by Carlos Arias.
- We open a can of anchovies and another of anchovies and put them to drain. We grate a tomato and mix with extra virgin olive oil.
- We chop a tray of chives very fine.
- Cut a glass bread into longitudinal pieces of the same frame as the anchovies and lightly toast. We place the toasted glass bread on a plate.
- Add the grated tomato, the anchovy and the anchovy on top. Next, we add a few drops of colatura, which is a sauce of Italian origin obtained from the ripening of salted anchovies, followed by chopped chives to finish decorating.
Ajoblanco y Anchoas, by David Pérez.
- Put a 100 g raw peeled beet in a bowl with 10 grams of Sherry vinegar and five grams of anchovy colatura and put it in the microwave covered with a film.
- We heat at maximum power for five minutes. We grind finely and reserve.
- Soak 75 g of bread crumbs from the day before, 250 ml of water, add 50 g of raw almonds, a clove of garlic, salt to taste, then a thread of 50 g of virgin olive oil and, finally, two tablespoons of sherry vinegar.
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