For 4 servings
4 CORVINA REX FRESCAMAR bellies of 150-200 g/each
200 g of cooked beet
150 g of spring onions
Oil, salt, pepper and chervil (or parsley)
Pea sprouts to decorate
For the pil-pil sauce
200 g of boletus plunged into
400 ml of mild olive oil
Estimated time: 35 min
Put a casserole with oil on heat until it is tempered.
Cut the boletus in half and once the oil is tempered, add and confit (low temperature 60º-80º) stirring with to bind the pil-pil.
Add a pinch of salt and once the pil-pil is blinded set aside.
Chop the spring onions and beet and poach them Add salt, pepper and the chervil.
Fry the Corvina REX bellies for 3 minutes previously seasoned and add the pil-pil at the end of the cooking.
Serve it on a bed of onions and beets and decorate with the Pea sprout.