SALMORAJEO WITH CARLOS VII AMONTILLADO SHERRY, COCA WITH ANCHOVIES, HERBS AND FLOWERS

INGREDIENTS:

Salmorejo:                              
1.5 Kg. tomatoes
500 gr. roast red peppers 
2 bread rolls
2 cloves garlic
Extra virgin Arbequina olive oil
1 tbsp salt                                                                                      

Jelled Amontillado sherry:     
100 ml. Amontillado sherry
1 gr. xanthan

Cherry tomatoes en confit:     
1 Kg. cherry tomatoes
50 ml. virgin olive oil
50 gr. salt
50 gr. sugar
Oregano

Coca:                                        
100 gr. puff pastry
Virgin olive oil

Anchovies:                                
3 anchovies per person     

PREPARATION

Salmorejo: Blend the tomatoes with the peppers, garlic and bread in a blender. Beat in the oil, add salt and strain to make a thin sauce.
Amontillado sherry jelly: Mix the Amontillado with the xanthan. Leave to stand for 2h, then mix again.
Cherry tomatoes en confit: Peel the cherry tomatoes and add the remaining ingredients. Confit in the oven for 4 h. at 120ºC.
Coca: Roll out the pastry and bake for 2 min. Cut to the desired size then return to the oven until cooked.
Anchovies: Remove any bones from the anchovies and roll them up.

TO SERVE

Serve the Salmorejo in a soup dish and add a little jelled Amontillado sherry. Rest the coca on the edge of the dish and top with 3 anchovies alternating with cherry tomatoes.