Restaurant Neptuno
Gurnard salad, seaweed and Farga Milenaria olive oil
INGREDIENTS
Gurnard | sea lettuce | codium seaweed | wakame seaweed | salicornia | cucumber | pink tomatoes | mini peppers
For the seaweed dressing: 30 g of rice vinegar | 15g sherry vinegar | 10g lime juice | sea salt | 150 ml of Farga Milenaria olive oil
For the cucumber macerate: 20 g of lime juice | 50 g of rice vinegar | 25 g of sugar
For the 'harissa' cream: 100 g sour cream | 20 g of harissa | sea salt
PREPARATION