With this heat lately, few things are better than fresh dishes paired with a good cava. On this occasion, we rely on luxury yacht chef Luis Rojas to create perfect fusion cuisine dishes for these hot days and to enjoy with a glass of La Mítica. Let’s go!
Luis originally comes from Mexico City, but he’s been living in Barcelona for 20 years already. Graduated from prestigious ESHOB (Escola de Restauració i Hostelatge de Barcelona), he started working on several restaurants hotels and big platforms such as “La Fira de Barcelona” (Barcelona trade fair).
In 2008 he jumped aboard the private yacht industry, joining his two biggest passions: gastronomy and the sea. In 2014 he was hired as head chef for the Saudi Arabian King’s yacht, a big challenge which also meant a great leap in his career. A couple years later, he is back on our coasts, having acquired great knowledge of different cultures and cuisines.
La Mítica Brut – Puffed tortilla with roe and king crab claws
This dish was inspired by Albert Adriá’s Tickets restaurant. What a luxury!
It was pired with La Mítica Brut, a really fresh cava with aromas of stone fruits, hints of anise and spices with a soubtle touch of maturation notes that really enhanced the crustacean’s and cilantro taste.
- A bunch of cilantro
- 150g Cornmeal
- 75ml Water
- 1 Avocado
- 2 Hake roe
- 200g Crab claws
- 1 Lime
- 20g Agar Agar
- A dash of habanero oil
- A touch of lime
- Cure the roes for 12 hours in coarse salt.
- Prepare the corn dough mixing the flour and water. Shape it in triangles and fry.
- Steam the crab claws for 10 minutes, cool and peel.
- Scald the cilantro, cool and rinse. Chop in cold water and strain through cheesecloth with agar agar. Take it to a pot and bring to boil.
- Place the cilantro water in molds and let cool. Once they’re cold add the avocado, the roes and the crabmeat.
- Once the containers are ready, place over puffed tortillas and season with habanero infused chia seeds (resembling caviar).
La Mítica Brut Nature – Oyster from Normandy
Luis paired this dish with La Mítica Brut Nature, as it’s a complex dish in which spices, minerality and iodine all are highlighted. The long and mineral finish of this Brut Nature, along with its dryness, make it the perfect couple maintaining the balance of the recipe without masking the flavors. At the same time, it helps refreshing the heat in the palate.
- 1 Lemon
- Half bunch of cilantro
- 1 Avocado
- 1 Habanero chili
- 2 Shallots
- 100ml mild olive oil.
- Scales of salt
- Grate the lemon skin and set aside. Dice the lemon supreme.
- Dice the avocado in small psuprem
- Scald the cilantro for 10 seconds and cool, rinse and chop with 50ml of oil. Strain through chcheesecloth
- Chop the shallots in a mirepoix.
- Roast the habanero chili and grind with 50ml oil.
La Mítica Brut Rosé – Prawn tartare
The cava chosen for this dish was La Mítica Brut Rosé. Due to its balsamic and floral notes, accompanied by its refreshing acidity, it perfectly suits the sweet touch of the peach and citrusy of the lemon. It creates a unique synergy in the palate that you can’t miss.
- 150g Prawns from Palamós
- 1 White peach
- Half bunch of chives
- Canned ginger (sushi ginger)
- Ponzu sauce (a bit)
- Yuzu extract
- 1 lemon
- 2 shallots
- Scales of salt
- Peel and de-vein the prawns, and cut in mirepoix.
- Peel the peach and slice
- Grate the lemon skin
- Cut the shallots in mirepoix
- Mix the ingredients, and serve adding the peach slices
What do you think about these daring and refreshing recipes? They’re perfet to try out on a weekend at home. If you try to recreate one of these, you can share them with us (#mythicalpairings)
Thank you very much Luis, for these spectacular pairings and for sharing your receipes with us!