26 Apr RONDEÑO GOAT CHEESE FRITTER, ALOREÑA ORANGE, SMOKED COD AND ANDALUSIAN SUGAR CANE MOLASSES FROM FRIGILIANA
100 g of goat cheese from Ronda
2 pieces of sweet eating orange
120 g of smoked cod
80 g of Andalusian sugar cane molasses
Maldon salt to taste
For the fritter dough:
400 g of flour
16 g of baking powder
As much as required of sparkling water
Make a ball with the diced orange, the cheese and the cod.
Make the fritter dough and let it ferment for an hour.
Finally, preheat the oil to 200º, stick the cheese ball on a skewer, dip it in the dough and fry.
Finish the dish by covering with Andalusian sugar cane molasses and Maldon salt, lay on a base of salad shoots.
Chef from Malaga with a passion for cooking. Trained with Manolo de la Osa, Dani García and Cati Schiff. He advises catering groups. He took part in the Top Chef programme. He is currently Executive Chef at Starlite Marbella.