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.