A hundred years of cooking with spices
Kiko Moya
L’Escaleta (Cocentaina, Alicante)
With bay leaf, black pepper, ginger, clove, cardamom, anise and saffron
Ingredients for 4 people
For the brine
1 L poultry broth
250 g of white wine vinegar
150 g of extra virgin olive oil
150 g of carrots, finely julienned
150 g of onion, finely julienned
100 g de bulbo de hinojo fresco
30 g of fresh, clean ginger
5 g of sal
2 sachets of Carmencita powdered saffron
7 black peppercorns
5 anise seeds
3 dried bay leaves
3 dried bay leaves
3 pieces of green cardamom
1 clove
zest of one lemon
Zest of half an orange
One oyster per person
Preparation
For the brine
Sauté the garlic cloves in the oil and, later, the julienned vegetables. Before they brown, deglaze with the vinegar and allow up to half to be consumed.
Añade el caldo de ave y, también, las especias, la sal, el azafrán y el jengibre. Let the mixture reduce a third in volume and reserve the brine.
With the oyster open and separated from the shell, you only have to heat the brine to later add the oyster and remove immediately from the fire while hot. It will be enough to cook the oyster slightly and add brine just before serving it
You can use this brine base for any dish you like, above all, in dishes related to the sea. Like mackerel fillets or mussels.
