“It was a risky casserole, because of the marinated meat”

The gastro-pub Sagarra and its chef will bring out the winning pot again next week at their premises

Ainhoa ​​Lasuen

The gastro-pub Sagarra has been the winner of the local Ermua cazuelitas contest and has also won the prize for the best pairing of the contest, with Conde Valdemar. In addition to the award, its chef, Jesús González, is happy with the result, since 1,093 casseroles were made at his premises.

El Sagarra will bring out this winning casserole again, probably next Tuesday and Wednesday. In addition, the Ermuarra restaurateur is already devising the pintxos for the Bizkaia and local contest “because it is a test of improvement and learning”.

-How is your casserole?

-It is daring and risky, since we use cauliflower, and not everyone likes cauliflower, but we add some oriental touches that change the flavor. We added ginger, lime zest and lemon juice, leek and onion and we cooked all of that and a very rich cream came out.

-How did you get excited about the cauliflower?

-Some day in the menu of the day we put cauliflower and we wanted to make it different and mix different gastronomic cultures (Asian and Mediterranean) and it turned out well. In the cazuelita it is not the main ingredient, but it is one of the important ingredients.

-What else is he wearing?

-I put it ‘onglet’, not to call it entrails. It’s a cut of veal stuck between the ribs and the brisket, but since it sounded like offal, I named it in French. Instead of overcooking this meat, we leave it marinating for 48 hours, with milk, seven Japanese spices, yellow chili paste, and garlic. We cut the tataki very thin, marking a little on the plate and that’s it. And to decorate the top, to give it a crunchy touch, we use a technique from Mexican cuisine, which is pico de gallo, which is used a lot for burritos. It is nothing more than green and red peppers, spring onions, habanero peppers, from which we removed the seeds and the veins to remove what bothers the throat, and a little grated lime.

-It is a lot of work…

-The ‘pre-elaboration’, but when it comes to plating it is very fast. I think it was one of the times that we used to plate faster, because everything was already done in advance.

-The flavors are not the usual ones. What did the clientele tell you?

-The flavors were the least of our worries. It was very risky, because at first glance, even though the meat was marinated and grilled, it might look raw and people might not eat it, but the opposite happened. Perhaps because many of our customers are used to tuna tataki and carpaccio, they did not see it as so different. I have realized that the gastronomic culture of Ermua is already used to this type of cuisine. Increasingly.

-What has been the most complicated part of this pintxo?

-That there was a balance between cauliflower, meat and raw vegetables; that neither was superior to the other.