BROCHETTE OF FISH

INGREDIENTS

Brochette:                            
3 pieces of tuna, cut into 3x3cm dice
2 prawns
3 squid
Garlic-flavoured oil

Salmorejo:                            
1 kg. tomato on the vine
1/2 clove garlic
0.5 l. oil
1/2 loaf country bread
Salt
Sherry vinegar

Romesco sauce                     
1 Kg. tomato
1/2 head garlic
1 onion
0.5 Kg. red pepper
0.5 Kg. green pepper
10 gr. fried hazelnuts
Fried bread
Fried parsley
Olive oil 0.4º
1/2 jar choricero peppers

Mustard vinaigrette:           
250 gr. olive oil
80 gr. sunflower oil
15 gr. sherry vinegar
22.5 ml. orange juice
22.5 gr. honey
37.5 gr. mustard grains
Mesclun leaves

PREPARATION

Brochette: Alternate the ingredients on the skewers and sear on both sides, sprinkling with garlic-flavoured oil. Bake in the oven for 2 min. at 180ºC.
Salmorejo: Blend all the ingredients in the robot.
Romesco sauce: Roast the vegetables, peel and mix with the remaining ingredients. Blend in the robot. Season with salt and add oil.
Mustard vinaigrette: Mix all the ingredients and dress the mesclun leaves.

TO SERVE

Hang the brochette on its holder over a plate with one spoonful of romesco sauce and another of salmorejo, as well as a little dressed salad.