Video recipes with Añana Salt
The Valle Salado and gastronomic talent come together to highlight the value of Añana Salt.
Gastronomy professionals open the doors to a living recipe collection created with Añana Salt. A set of proposals that explores techniques, ingredients and diverse culinary styles, showing everything this salt can bring to the kitchen.
Each recipe is an invitation to taste, experiment and be surprised: from simple dishes to more creative preparations, Añana Salt enhances flavours, brings balance and reveals nuances that make the difference. Tradition and contemporary cuisine come together in every proposal, connecting product, territory and culinary creativity.
A journey to inspire, cook and discover why Añana Salt is an essential ally in transforming any dish into an experience worth sharing.
The project, coordinated by chefs Jon Gil and Luis Hernani, is based on the collective commitment of people connected to the world of gastronomy, with both national and international recognition, to create a video presenting a recipe in which Añana Salt is the main protagonist.
The aim of this recipe programme has been focused on promoting the values of the Añana Salt brand, which, it should be noted, is managed by a non-profit foundation that reinvests all income from salt sales and visits back into the Valle Salado.
Where?
On the Valle Salado’s social media channels and on those of the collaborators themselves.
Video recipes
1. Marinated sea bream with Malaga white garlic and Añana Salt
Cocinero: Jon Gil
Salmon marinated with Añana salt, garlic mousse and tomato gel.
Cook: Josemi Olazabalaga
5. Lacquered Imperial Grade trout with oyster sauce, Añana salt, pickles and cream fresh.
Cocinero: Diego Herrero
6. Shiitake cream with semi-cured egg yolk and Añana salt.
Cocinera: Lara Roguez
7. Salad of marinated salmon and anchovies in Añana Liquid Salt.
Cocinero: Dani García
10. Spicy croquettes of chocolate with Flor de Sal de Añana.
Cocinero: Roberto García
12. Cream of vegetables and seasonal vegetables with Añana salt and smoked at the moment.
Cocinero: Víctor San Martín
13. Mushrooms with Marinated Yolk, Fresh Foie Gras and Apple Caramel with Añana Salt.
Cocinero: Alex Duke
14. Beef entrecotte with Añana salt stuffed and garnished with fried eggplant.
Cocinero: Nicolás Cabrera
15. Dandelions in Tempura with Tomato Soup, Mussels and Añana Salt.
Cocinero: Sergio Mariscal
17. Pistachio tartlet with Añana salt, cream cheese and blueberries
Cocinero: Aroa López
18. Hake with piquillo pepper juice, lemon mashed potatoes and Añana salt.
Cocinero: Maikel Santos
19. Cured mackerel with prawn tartar, cold tomato soup and Añana salt.
Cocinero: Daniela Bodevín
20. Roasted Arraingorri, crispy skin and its tartar with Añana salt.
Cocinero: Xabier Urrutibeaskoa
21. Manchego white garlic with home-cured salmon with citrus and Añana salt.
Cocinero: José Antonio Medina
22. Sardines marinated in #SaldeAñana with citrus and guacamole.
Cocinero: Aitor Basterra
25. Bombón del Valle Salado de Añana (Añana Salt Valley Bonbon)
Cocinero: Julen Baz
26. Scrambled eggs with perretxikos, foal sirloin and baked apple with Añana salt.
Cocinero: Paúl Hoyos
Duck breast marinated in Añana salt, apricot and pumpkin puree, dressed strawberries and bimi.
Cocinero: Jon Estívariz
28. Semi-cured Iberian pork in Añana salt with tomato and arugula pesto.
Cocinero: Mikel Iglesias
29. Sea bass and tuna belly tartar with semi-dried tomato, spreadable cheese and Añana Salt
Cocinero: Mikel Fiestras
WITH THE GUARANTEE OF:
