Baby sandwiches with kaki, Bottarga and black radish

Name: Baby sandwiches with kaki, Bottarga and black radish
Prep time: 20
Ingredients: 2 Persimon® kakis; 1 black radish; 200 g bottarga (roe of grey mullet); Olive oil flavoured with lemon verbena; 1 L Spanish olive oil, Cornicabra variety; 1 crushed lemon verbena leaf; 1 tbsp lemon juice and coriander; The peel of 2 green lemons; 1 tsp dried green pepper; 2 bay leaves; 3 slices of fresh ginger

Ingredients

2 Persimon® kakis
1 black radish
200 g bottarga (roe of grey mullet)
Olive oil flavoured with lemon verbena

For the olive oil flavoured with lemon verbena:

1 L Spanish olive oil, Cornicabra variety
1 crushed lemon verbena leaf
1 tbsp lemon juice and coriander
The peel of 2 green lemons
1 tsp dried green pepper
2 bay leaves
3 slices of fresh ginger

Baby sandwiches with kaki, Bottarga and black radish

Preparación

Pour the olive oil onto a plastic tray and add all ingredients. Microwave in defrosting mode for one hour. Keep this flavoured oil in a cool place, as it will be good for this dish and any others you might like to make.

Cut fat chunks of black radish, Persimon® kaki slices and small slices of bottarga.

Montar la tapa con una rodaja de rábano, una lámina de kaki Persimon®, otra rodaja de rábano y encima la rodaja de botarga, fijándolo todo con un palillo. Echar un chorrito de aceite de oliva aromatizado.

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