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Avocado and coriander jelly stuffed with sea bass and chipotle mayonnaise

Real Academia de Gastronomía

Real Academia de Gastronomía
Madrid, Spain

A classic of elBulli that Albert Adrià reverts in Tickets. "In elBulli, an avocado cannelloni with mini corn was made, but it was little on the menu, because we did not know how to make the avocado not rust." On a visit to Jose Andres' Bazaar restaurant, they gave us the key, and immediately we made our version of the famous avocado and sea bass cannelloni, which years later gave way to this complicated lattice of avocado and crab with a crunchy chicken skin base".

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  • Title: Avocado and coriander jelly stuffed with sea bass and chipotle mayonnaise
  • Location: Barcelona, Spain
  • Original Source: Restaurante elBarri
  • Rights: Copyright restaurante elBarri- All rights reserved.
  • Restaurant: Tickets
  • Chef: Albert Adrià

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