6 Comments

  1. says:

    27 mayo, 2009 at 01:39

    This dish looks very interesting.

    We use raw Carabineros and use the «jus» from the head (the heads are huge!)to make a sauce.

    I would like to try the same with Cigalas.

    Looks like you had fun in Japan!.

  2. inigoaguirre says:

    27 mayo, 2009 at 08:55

    Thanks, a lot Laocook!
    The taste you get yot of the carabinero’s head is so intense I just love it, specially when it’s raw.

    With cigalas you get a much milder taste but really interesting too. I’m thinking of extracting the whole liver from the head and pan frying it very briefly ir order to serve it as a micro nibble… let’s see what happens!

    Cheers!!

  3. inigoaguirre says:

    27 mayo, 2009 at 09:02

    Laocook, by the way, do you cook the head’s juices or do you use it raw? I’ve used it both ways and the result is totally different!

  4. Alessandro says:

    28 abril, 2013 at 01:19

    Probe con la «salsa de hígado»
    Wow. La probé hace tres horas y ahora es que me recupero del asombro. Dulce, delicada, sorprendente. Solo aptos para forofos del crudo y los mariscos. No pude dejar de pensar que se trata de unas «falsas ostras».
    Había probado cigalas,crudas con naranja de un recetario italiano. Pero este es mas sorprendente para mi. Gracias Iñigo y Emilie

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