Roasted Kumato® with shrimp fritter and egg yolk - Ramón Freixa
Main course

 

Ingredients (4 servings)

    • 4 Kumato® tomatoes
    • Salt, muscovado sugar
    • 4 egg yolks
    • 100 g sugar and 70 g salt
    • 100 g of artisan macaroni
    • Hazelnut
    • 40 g de cornflour
    • 160 g mild 0.4 olive oil
    • 200 ml shellfish fumet
    • 50 g shrimp

    Method 

    1. Roast the previously peeled Kumato® in the oven at 160º for 2 hours.

    2. Cure the egg yolks with salt and sugar for 5 hours.

    3. Boil the macaroni and toss with butter.

    4. Finally, mix everything together and fry the fritters in a mini pan.