Monkfish liver with ponzu of yuzu, 112 gr - Albert Adrià
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Monkfish liver with ponzu of yuzu, 112 gr - Albert Adrià

From the genius of Albert Adrià, chef with his brother Ferran of the prestigious El Bulli. The liver of monkfish, refined fish with lean meats, conquered by the distinct sapid sea notes enriched with citrus nuances of the "Japanese lemon" yuzu.

€19.50 (tax incl.) €19.50 (tax excl.)
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Punti fedeltà

The Monkfish liver with yuzu ponzu It is a gourmet seafood preserve, an original processing, in which the savory taste of the fish liver marries beautifully with the citrus notes of the "lemon japan" yuzu (which is actually related to the mandarin). The ponzu is a traditional sauce of Japanese gastronomy in which we find the soy sauce, the mirin (from rice sake), vinegar, katsuboshi (from dried tuna), konbu seaweed and precisely the juice of yuzu: as you may well have guessed It is a perfect sauce for fish marinating.

"La Cala" born from an idea of Albert Adrià , determined to develop the best preparations to make the aperitif time unforgettable. Albert Adrià was the chef - along with his brother Ferran - of the prestigious El Bulli restaurant , which in the years at the turn of the new millennium was the brightest avant-garde in the world of high-end cuisine, then closed in 2011 to give life to great new adventures in contemporary gastronomy.


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Fegato di RANA PESCATRICE (64%), Ponzu du Yuzu (salsa di SOIA (SOIA, GRANO, sale) 27% - succo di agrumi (Yuzu) 17,5%, zucchero, aceto di vino distillato, estratto di TONNO BONITO, estratto di alga kombu, salsa mirin (riso, alcool, sciroppo di mais), esaltatore di sapidità E621, Acidificante E330), olio di oliva.

Conservas ZALLO S.A.
Poligono Landabaso s/n 48370 Bermeo

ES 12.00451/BI CE

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