This Tuesday, Karlos Arguiñano dared to try some gratin stuffed stalks, a vegetable that diners do not always like, although he is sure that, after trying the dish, they will change their minds. "It's the season to cook chard, and I love it," explained the popular chef on Antena 3's Cocina Abierta.
First of all, you have to cook the chard stem. The "leaves will be cut into julienne strips" and passed through a frying pan, where they will "reduce quite a bit in size." Then, add the tomato sauce. That filling is what will go inside the chard stalk. All that remains is to add the cheese and the cooked ham.
To finish off the preparation of these stalks, all that remains is to make the bechamel. Arguiñado recommends a "lighter" one, which is achieved by adding "more milk." Once it is ready, add a tablespoon per clay and bake in the oven until melted.
Arguiñano has not disappointed with the second dish either: sea bream with avocado mayonnaise. For the mayonnaise, you have to use an egg, sunflower oil and a little spice. Everything to beat. Next, add a whole avocado.
The sea bream fillets are grilled. "It will only take a minute and a half on each side," says the Basque chef. And all that remains is to serve the fish, always accompanied by a little bit of avocado mayonnaise.
