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Piquillo Pepper Confit, Eel, and Foie-Gras

Real Academia de Gastronomía

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.

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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