The Traditional Flavour of Alta Gastronomía since 1920
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Wonton Dough Cone, FISAN Bellota Ham and Presa
Ricard Camarena’s cone recipe, designed for FISAN, is a masterpiece of culinary art. With a presa cut tartare and the penetrating flavour of FISAN bellota ham, Camarena introduces a different creation that will surprise both the eyes and the palate.
INGREDIENTS
Curry:
75 g FISAN Bellota Iberico Ham fat
10×10 cm wonton dough sheets
Cone-shaped moulds
Absorbent kitchen paper
4 g salt
Sunflower oil
Bellota ham fat:
1.5 g FISAN Bellota Iberico Ham fat
1 L mineral water
7 sheets of gelatine
Presa tartare seasoning:
38 g FISAN Bellota Iberico Ham fat
10 g Perrins sauce
5 g Gelcrem
25 g Savora mustard
75 g old-style mustard
25 g Hellmann’s mayonaise
10 g spring onion
13 g capers
30 g anchovy
10 g pickled garlic
20 g vinegar-pickled gherkin
Low salt soy sauce
Presa tartare
ELABORATION
FISAN Bellota Ham fat preparation:
Grind the fat in a mincer and place it in a pressure cooker with water.
Boil for 1 hour.
Strain pressing hard.
Add the already soaked gelatin sheets.
Let it settle in the refrigerator for 12 hours.
Recover the fat that will have remained on the surface.
Presa tartare seasoning preparation:
Grind all the ingredients in the Thermomix.
Vacuum pack in small bags and keep in cold storage until it is time to use it.
Presa tartare preparation:
Blend the minced meat with the rest of the ingredients.
Check seasoning and shape into a quenelle using two spoons.
Arrangement and plating:
Grease the moulds with sunflower oil.
Wet the corners of the dough with a little water and line the mould with it.
Fry in plenty of oil at 160 ºC.
Remove and place on absorbent kitchen paper and add salt.
Fill the cones with the presa cut tartar.
Crown with a slice of ham.
