Savoury millefeuilles

Name: Savoury millefeuilles (El Cremat)
Cuisine: Spanish
Ingredients: 200 g (7 oz) duck pâté; 2 green apples, peeled and thinly sliced, with the slices covered in lemon juice; 2 green apples, peeled and thinly sliced, with the slices covered in lemon juice; salt and pepper to taste; sugar for caramelising; 100 g (3½ oz) smoked eel, in thin strips; 6 onions, finely chopped; 6 tbsp olive oil for frying; 6 slices bacon, in small pieces, sautéed; 100 ml (3½ fl oz) double cream; salt and pepper to taste

El Cremat

Preparation info

For
6
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

There is a mantra (the layering order below) behind the preparation of this wondrous dish that you will probably be chanting in your sleep once you’ve savoured the tapa. This is a work of gastronomic art, with the addition of the caramelised sugar being the finishing touch that spells nueva cocina.

Ingredients

6 onions, finely chopped
6 tbsp olive oil for frying
6 slices

Europe
Spain
Donostia-San Sebastian
Main course
Gluten-free

Method

At least 8 hours before serving, sauté the onions in the oil without colouring them. Turn the heat down very low, cover, and cook for about 1½ hours. Make sure the onions don’t ‘catch’ at the bottom by adding ½ tbsp water a few times during the cooking. The onions will be soft and caramelised. Remove excess oil and add the bacon and cream. Cook to reduce the cream right