judias verdes con romesco

Final presentation:

• 6 oz Green beans clean
• Tempura batter
• 2 fl oz Romesco- allioli
• Lemon zest
• 6 leaves ripped Basil
• Maldon salt  

Tempura batter:

• 2 cans ice cold beer
• 10.6oz AP flour
• 2 cups cornstarch
• 3tbsp kosher salt
• Handful of ice cubes

For the romesco allioli:

• 1 part of garlic allioli
• 2 parts of romesco
• Seasoning if need it.

Before service:

• Make the tempura batter. mixing first cornstarch and flour. then beer and ice cubes finish adding salt
• Make the romesco allioli by mixing both ingredients and seasoning if need it.
• Clean and portion green beans.

Final presentation:

• In a bowl put the green beans, add a few tbsp of tempura.
• Mix well and deep fry at 375F until golden.
• Strain, put in a bowl and season with salt
• Plate as pictured with some basil leaves on top, lemon zest and finished with maldon salt.

• Tempura should be made for service only and right before.