Seven Garum Recipes, Quick and Easy

Ingredients, for 2

• 1 burrata
• 2 very ripe oxheart tomatoes
• 4 fillets of Maison DEHESA XXL anchovy
• 1 teaspoon of Maison DEHESA tuna garum
• A few sprigs of samphire
• Fresh basil, virgin olive oil

Method

1. Freeze one whole tomato, then grate it, still frozen, into a fine snow just before plating.
2. Cut the second tomato into a fine brunoise and mix it with the samphire, the garum and a drizzle of oil.
3. Set the burrata in the centre of a chilled plate, cover it with the brunoise, then with the frozen snow.
4. Drape the XXL anchovy fillets over the top, add the basil and a final drizzle of olive oil.

Ingredients, for 6 egg halves

• 3 free-range eggs
• 2 tbsp homemade mayonnaise
• ¼ tsp Maison DEHESA tuna garum
• 1 tsp mild mustard
• Snipped chives
• Olive oil, freshly ground pepper

Method

1. Cook the eggs for nine minutes, refresh them at once in cold water, then peel them.
2. Remove the yolks and mash them with the mayonnaise, the mustard and the garum to a smooth cream.
3. Pipe the mixture into the whites. Taste before salting: the garum has often said it all already.
4. Chives, pepper, a drizzle of olive oil. Serve chilled.

Ingredients, for 4

• 4 fleshy heritage tomatoes
• 2 egg yolks
• 15 cl olive oil
• 1 tbsp capers
• 1 to 1.5 tsp tuna garum
• Lemon juice, basil

Method

1. Whisk a soft mayonnaise from the yolks and the oil, poured in a thin stream.
2. Loosen it with a dash of lemon and season with garum alone: tuna and salt in a single gesture.
3. Taste and adjust. The sauce should be long on the palate, never salty.
4. Coat the tomatoes, cut into thick slices, and scatter with capers and basil.

Ingredients, for 4

• 4 line-caught sea bass fillets
• 2 shallots, finely chopped
• 10 cl dry white wine
• 5 cl white vinegar
• 200 g cold butter, diced
• ½ tsp tuna garum

Method

1. Reduce the shallots, wine and vinegar until almost dry, over a medium heat.
2. Over a very low heat, whisk in the cold butter cube by cube, without pause.
3. Off the heat, stir in the garum. Never let it boil, which would split the sauce.
4. Cook the sea bass skin side down in foaming butter until just pearlescent, then coat with the garum beurre blanc. Serve at once.

Ingredients, for 2

• 200 g tagliatelle
• 15 cl full-fat cream
• Zest and juice of ½ lemon
• ½ tsp tuna garum
• Shavings of dried tuna heart
• Freshly ground pepper

Method

1. Reduce the cream by half over a low heat, until it coats the back of a spoon.
2. Off the heat, add the garum and the lemon juice. The sauce should be rounded, barely saline.
3. Coat the al dente tagliatelle and loosen with a ladle of the cooking water.
4. Zest, shavings of dried tuna, pepper. Plate at once.

Ingredients, for 4

• 12 ultra-fresh gambero rosso
• 4 tbsp Haru olive oil
• Shiso cress or dill
• 1 yuzu, or the zest of a lemon
• ½ tsp tuna garum

Method

1. Peel the prawns, split them and remove the vein; lay them open and quite flat on a chilled plate.
2. Whisk the Haru oil with the garum and a few drops of yuzu.
3. Coat the prawns with this emulsion and grate over a little yuzu zest.
4. Scatter with shiso. Serve well chilled, without delay.

Ingredients, for 2

• 200 g spaghetti
• 500 g clams
• 1 tbsp tuna garum
• 1 garlic clove
• 1 walnut-sized piece of bottarga
• 5 cl dry white wine
• Flat-leaf parsley, olive oil

Method

1. Open the clams in a covered pan over a high heat, with the garlic and the white wine. Set aside and strain the juices.
2. Cook the spaghetti very al dente and finish it in the clam juices with a dash of oil.
3. Off the heat, bind with a tablespoon of garum. Return the clams to the pan and scatter with parsley.
4. When plating, grate the bottarga generously over the top. Serve at once.