The Cook Victor Infantesfrom the Ancestral restaurant, in Illescas (Toledo) has won the prize for the best marinade in Spain at Madrid Fusión.
He has done it with a traditional snack, but in disuse, such as the frog legs. A forgotten delicacy that takes center stage on the Ancestral tasting menu, with which the restaurant has obtained its first Michelin star in the latest edition of the guide.
As Infantes explained to DAP, the escabeche is cooked in the traditional way, with good white vinegar in a clay pot and smoked on the grill – the signature technique of his restaurant. Like all accompaniment: some pickles red onion and carrot, to garnish the dish and give it a touch of vinegar.
Thirteen, second; Alejandro Serrano, third
The second prize went to the Madrid chef Sául Sanz, from Treze, with one of the oldest dishes on his restaurant’s menu: escabeche rabbit. A traditional escabeche that is completed with a emulsion of its interiorswhich gives it texture and flavor.
In third place was the young chef from Mirandés Alejandro Serrano, who faithful to his project of becoming “the sea of Castilla” has presented some pickled anchovies on a tartlet with paprika mayonnaise, herb chantilly and, off the plate, a ravioli stuffed with the pickled anchovy itself.
Three dishes from three talents that have won the prizes in a contest that the jury has qualified as very close
In DAP | The 24 Best Marinade Recipes