Rafa Zafra’s Recipe for Anchovy Coca Bread with Butter and Avocado

Rafa Zafra’s Recipe for Anchovy Coca Bread with Butter and Avocado
October 10, 2022
Chefs, Recipes
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Inspired by classic Catalan dishes and transformed into gourmet delights, Rafa Zafra uses the finest local produce in his stellar menu at restaurant Amar at hotel El Palace Barcelona.

For the Coca Bread

Ingredients

  • 1 brioche Loaf

Method

  1. Cut the bread to a width of 2.5cm and a height of 2.5cm. Leave the length of the brioche as it is.
  2. Bake in the oven for 4 minutes at 175ºC.
  3. Add salted butter to the top of the bread and return to the oven until melted.

For the Anchovies

Ingredients

  • 1 portion of “00” anchovies

Method

  1. Desalt the anchovies in water for 15 minutes. Drain.
  2. Remove the spine and, using your fingers and a bowl of water, remove any remaining scales. Debone the fish using tweezers.
  3. Set aside in a Tupperware container lined with baking paper.

For the Xanthan Base

Ingredients

  • 1L mineral water
  • 21g xanthan

Method

  1. Using a thermomix, mix the ingredients together until the desired texture is achieved.

For the Olive Juice

Ingredients

  • juice from 1 jar of olives
  • xanthan base (method above)

Method

  1. Using a thermomix, mix the ingredients together until the desired texture is achieved.

For the Tomato Juice

Ingredients

  • 3kg plum tomatoes
  • sugar, to taste
  • salt, to taste
  • 2L mineral water

Method

  1. Cut the tomatoes into quarters. In the thermomix, blitz the tomatoes with the mineral water, salt and sugar.
  2. In a perforated gastronorm lined with filter paper, leave to decant overnight without moving the pan.
  3. Set aside in the fridge.

For the Tomato Gelée

Ingredients

  • 250g tomato juice (method above)
  • 0.8g agar

Method

  1. Put half the tomato juice in a saucepan with the agar. Stir constantly using a whisk and bring to a boil.
  2. Remove from the heat and put in a Tupperware container in the fridge until set.

To Serve

  • Extra virgin olive oil
  • Black pepper
  • Avocado slices

Sourced from http://www.fourinternational.com

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