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Piquillo Pepper Confit, Eel, and Foie-Gras
Real Academia de Gastronomía
Madrid, Spain
Original recipe using canned vegetables, by chefs Pepe Solla and Juan Antonio Medina.
The foie-gras terrine and smoked eel loin are placed on top of the piquillo pepper confit, and the dish is finished with a layer of pepper.
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Details
- Title: Piquillo Pepper Confit, Eel, and Foie-Gras
- Location: A'barra restaurant (Madrid, Spain)
- Rights: David de Luis
- Products: Catedral de Navarra
- Photographer: David de Luis
- Chef: Pepe Solla, Juan Antonio Medina
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