Receta de Joan Roca de caballa curada, verduras en escabeche de jerez y ensalada de bulgur

We continue to give visibility to the sustainable producers of BVVA. In this case, the Castillo de Canina provides us with a wonderful oil that won this competition and we are going to prepare a very simple recipe with it. The oil will help us to line a bulgur and also to make a cabbage of vegetables that will accompany this cabbage. We are going to submit the cabbage to a very simple curing process. It is a light curing with salt and sugar. We have the loins clean and we simply cut near the spine to be able to leave the loins clean. Once we have the loins, we try to cover them with salt. We put salt on the bottom of the container and also on top. Equal parts, salt and sugar. We are going to leave this for 45 minutes in the cold. We have the cabbage cured and now we simply clean it a little of the salt and sugar. We have left the skin, so we are going to have to treat the skin either with a blowtorch, as we will do, or we could also do it with a pan, very lightly, because the meat of the cabbage is already cured. We can eat it as it is. We could also separate it. If we separated the skin, it would not be necessary to do this process, but we are going to do it this way. While we cured the cabbage, what we have also done, this has a process of approximately one hour. We have hydrated the bulgur with twice as much water and a little salt, 10% salt, for one hour. It has been hydrated. We treat it as if it were a couscous. In this case, the bulgur is the broken wheat. It has a lot of fiber. It is an interesting food to take into account to have a balanced diet. And for this recipe, it also works fantastically well for us. This is simply, as I said, hydrated with hot water, very hot, and for approximately one hour. So we also have this ready. We have the cabbage ready. Now we are going to start the escabeche. A very simple escabeche, where the protagonist is going to be the olive oil. So we put a little oil in the pan to sauté some vegetables. And then we are going to let them sauté a little longer. A little garlic. We give it heat, we want it to get a little color. Ok, the onions. The carrots. While we make the escabeche, we are going to line this bulgur with olive oil. A little chopped chives. A little chopped parsley. A little chopped fennel in small, raw pieces. A little more oil. We also have it. The vegetables are already browned, so we are going to add a little more jerez vinegar. More oil. The vegetables have just been sautéed. A little pepper. A couple of bay leaves. A little salt, a little rosemary, a little thyme. We could now put the horse in raw and escabeche it. I propose this other form of this lightly marinated, this cured rather, with salt and sugar. The two formulas work with this recipe. Escabeche, the horse ready and the bulgur already lined. We cut the loin. We give it a little heat with flame, direct on the skin. We also add a pleasant flavor. We have it. And now we can assemble the dish. We can use a hoop, if we have it at hand or not. As is, in the center of the dish we place the bulgur. We are placing the horse, interspersing a piece of loin and a piece of ventresca. And now we put the vegetables in escabeche. I really like piparra, so we put a little spicy bar. And we finish with the escabeche. On top, fresh bay leaves. And a little fresh fennel, if we have it at hand too. It's going to be very good. It's a simple, practical recipe. To take advantage of the fact that the horse is a fish with a lot of omega-3. It is also important to incorporate it in our diet. And together with the bulgur and the vegetables, this dish ends up being a very healthy dish. I hope you make it and enjoy it. See you soon.