BOQUERONES CON NARANJA
Pickled white anchovies, orange, olive oil, black pepper, house-made potato chips
Final Plating
Delivery Plating
Chips
Server Description
Spanish pickled anchovies with orange zest and house-made potato chips
pronunciation
BOW CARE OWN AYS - CONE - NAH RON HA
runner description
Pickled anchovies
Line up notes
allergies
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ingredients
- 6-7 ea / 45g white Boquerones
- 1/2 fl oz / 14g orange juice
- less 1g orange zest
- drizzle / 15g olive oil
- less 1g cracked black pepper
- 25g / 7-8 each thick potato chips
sourcing
procedure
- Place the boquerones neatly in the plating bowl, skin side up & all "swimming" in the same direction.
- Add orange juice on top and drizzle with the olive oil.
- Zest the orange on top.
- Finish with cracked black pepper
- Gently shingle the potato chips on the opposite side of the bowl from the boquerones.
critical control points
- The potato chips should be long in order to support a whole boquerones on top.
- Make sure the potatoes are crispy.
- If your chips are coming out too dark, then they are too thin and cooking too fast.
- HOWEVER, if you cut them too thick they come out soggy and oily.
PACKAGING
Plateware