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Tuna Belly in "Pil-Pil" Sauce
Real Academia de Gastronomía
Madrid, Spain
Original recipe using canned fish, by chefs Pepe Solla and Juan Antonio Medina.
A simple dish in which the tuna belly is topped with a sauce made from reduced fish stock—"so that it has more gelatin," explains Pepe Solla—whisked together with the oil from the can itself. The result is a tasty sauce known as "pil-pil."
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Details
- Title: Tuna Belly in "Pil-Pil" Sauce
- 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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