FIG LEAF TURNOVER FILLED WITH MUSSEL SOBRASADA AND FIG SYRUP
INGREDIENTS:
200 gr mussels in a pickle sauce
5 gr table salt
20 gr sweet pimentón
5 gr spicy pimentón
5 gr ground white pepper
20 ml Oloroso sherry
10 fig leaves
200 gr sugar
PREPARATION:
Sobrasada: Drain the mussels and place in a robot with the table salt, sweet and spicy pimentón, white pepper and sherry. Blend to a smooth paste. Chill for 24 hours. Transfer to a piping bag.
Turnover: Carefully wash the fig leaves in cold water, then use a cutter to cut into circles. Keep all the trimmings. Place the circles in water and boil for 10 minutes. Drain on blotting paper and freeze for 24 hours to break down the fibres. Defrost, then dry again.
Fig syrup: Place the fig leaf trimmings and the sugar in a pan. Make a dark caramel, taking care to prevent it from burning. Cover with water so that it becomes unstuck from the bottom of the pan, then reduce to a syrupy consistency.
TO SERVE:
Place the mussel sobrasada on a leaf circle and fold over to make a turnover shape. Dip one of the ends in the fig syrup and serve on a whole, fresh fig leaf.