Haute Cuisine Tapas

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.

• 200g (7oz) Iberico ham, thinly sliced 200g (7oz) Iberico ham, thinly sliced
• 150g (5.3oz) Manchego cheese, cut into bite-sized cubes 150g (5.3oz) Manchego cheese, cut into bite-sized cubes
• 100g (3.5oz) Marcona almonds 100g (3.5oz) Marcona almonds
• 8 baby artichokes, trimmed and halved 8 baby artichokes, trimmed and halved
• 12 quail eggs 12 quail eggs
• 200g (7oz) foie gras, sliced 200g (7oz) foie gras, sliced
• 1 bunch fresh asparagus, trimmed 1 bunch fresh asparagus, trimmed
• 200g (7oz) smoked salmon, thinly sliced 200g (7oz) smoked salmon, thinly sliced
• 100g (3.5oz) caviar 100g (3.5oz) caviar
• 1 baguette, sliced and toasted 1 baguette, sliced and toasted
• Extra virgin olive oil, for drizzling Extra virgin olive oil, for drizzling
• 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

1. 1.
   Preheat the oven to 180°C (350°F).
2. 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.
3. 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.
4. 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.
5. 5.
   Blanch the asparagus in boiling water for 2 minutes, then transfer to an ice bath to cool. Drain and set aside.
6. 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.
7. 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.