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

Preparation:

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.

Curiosities:

Bottarga, called “Mediterranean caviar”, is a slab of roe made from the eggs of the grey mullet, salted and dried. Its intense sea smell combines very well with the sweet taste of Persimon® kakis.

Spanish olive oil of the Cornicabra variety is a golden yellow oil with green, fruity and scented notes, and bitter and spicy touches. It’s a little astringent but sweet on the palate, with a slight almond flavour.