Recipe
Haute Cuisine Tapas
Elevated Spanish Small Plates
4.6 out of 5
In the world of haute cuisine, even the humble tapas can be transformed into a culinary masterpiece. Drawing inspiration from the Spanish tradition, this haute cuisine tapas recipe takes the concept of small plates to new heights. Each bite is a symphony of flavors and textures, showcasing the artistry and innovation of haute cuisine.
Metadata
Preparation time
30 minutes
Cooking time
10 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free (without Manchego cheese), Nut-free (without Marcona almonds), Pescatarian (without foie gras), Low-carb (without baguette)
Allergens
Eggs, Dairy (Manchego cheese), Nuts (Marcona almonds)
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Halal
Ingredients
While traditional Spanish tapas focus on simple and rustic flavors, haute cuisine tapas elevate the dish by incorporating intricate techniques, refined ingredients, and artistic presentation. The flavors are intensified, the textures are more complex, and the overall experience is elevated to match the sophistication of haute cuisine. We alse have the original recipe for Tapas, so you can check it out.
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200g (7oz) Iberico ham, thinly sliced 200g (7oz) Iberico ham, thinly sliced
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150g (5.3oz) Manchego cheese, cut into bite-sized cubes 150g (5.3oz) Manchego cheese, cut into bite-sized cubes
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100g (3.5oz) Marcona almonds 100g (3.5oz) Marcona almonds
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8 baby artichokes, trimmed and halved 8 baby artichokes, trimmed and halved
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12 quail eggs 12 quail eggs
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200g (7oz) foie gras, sliced 200g (7oz) foie gras, sliced
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1 bunch fresh asparagus, trimmed 1 bunch fresh asparagus, trimmed
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200g (7oz) smoked salmon, thinly sliced 200g (7oz) smoked salmon, thinly sliced
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100g (3.5oz) caviar 100g (3.5oz) caviar
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1 baguette, sliced and toasted 1 baguette, sliced and toasted
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Extra virgin olive oil, for drizzling Extra virgin olive oil, for drizzling
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Sea salt and freshly ground black pepper, to taste Sea salt and freshly ground black pepper, to taste
Nutrition
- Calories: 450 kcal / 1880 KJ
- Fat: 35g (Saturated Fat: 12g)
- Carbohydrates: 10g (Sugars: 2g)
- Protein: 25g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.In a small skillet, heat a drizzle of olive oil over medium heat. Sauté the baby artichokes until tender and lightly browned. Set aside.
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3.In a saucepan, bring water to a boil and carefully add the quail eggs. Cook for 2 minutes, then transfer to an ice bath to cool. Peel and set aside.
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4.Heat a non-stick pan over medium-high heat. Sear the foie gras slices for 1 minute on each side until golden brown. Remove from heat and set aside.
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5.Blanch the asparagus in boiling water for 2 minutes, then transfer to an ice bath to cool. Drain and set aside.
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6.Assemble the tapas on a platter, arranging the Iberico ham, Manchego cheese, Marcona almonds, baby artichokes, quail eggs, foie gras, smoked salmon, and caviar. Drizzle with olive oil and season with salt and pepper.
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7.Serve the tapas with toasted baguette slices.
Treat your ingredients with care...
- Foie gras — Ensure the foie gras is well-chilled before slicing to achieve clean cuts.
- Quail eggs — Gently tap the eggs on a hard surface to crack the shell before peeling.
- Smoked salmon — Use a sharp knife to thinly slice the salmon for an elegant presentation.
- Baby artichokes — Remove any tough outer leaves and trim the stem before halving.
- Asparagus — Snap off the woody ends of the asparagus before blanching.
Tips & Tricks
- Experiment with different types of caviar to add a luxurious touch to the tapas.
- Drizzle the toasted baguette slices with garlic-infused olive oil for extra flavor.
- For a vegetarian version, substitute the foie gras with grilled portobello mushrooms.
- Add a touch of acidity by serving the tapas with a side of lemon wedges.
- Garnish the platter with edible flowers or microgreens for an elegant presentation.
Serving advice
Serve the haute cuisine tapas on a large platter, allowing guests to indulge in a variety of flavors and textures. Encourage them to mix and match the different components to create their own unique combinations. Pair the tapas with a glass of sparkling wine or a crisp white wine to complement the richness of the ingredients.
Presentation advice
Arrange the tapas on the platter in an artistic and visually appealing manner. Use different heights and textures to create an eye-catching display. Garnish with fresh herbs, edible flowers, or microgreens to add a pop of color. Consider using elegant serving dishes or individual plates to enhance the presentation.
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