Starts the process from a cava, aged between 12 and 16 months of ageing, where the primary and most fruity aromas prevail. 5 to 7 days, in a tank at 25 ° C, we oxygenate cava to eliminate the carbon and thus obtain optimal conditions for acetobacter to transform alcohol into acetic. The cetifiying oak barrels are carefully filled up to 2/3 of their capacity, below the veil that the acetobacter has formed.
They will be required 2 years of barrel aging to obtain this special vinegar.
Dry VinegarMade out of Brut Nature cava. White, fresh and citric vinegar. Goes well with oysters and seafood, pulses, tartars, fish, meat, cured cheese, ice cream… and to season all dishes.
· Can Roca Restaurant Can Roca
· Sant Pau Restaurant
· Can Gaig Restautant
Why ATM’s vinegar?
Because it is the perfect complement for the fusion of the two key elements in the following dish: Firstly, the oily texture of the slightly smoked turbot blends directly with the oaky tannins from the barrel in which the vinegar aged. Secondly, the more volatile flavours perfectly match the acidic juice of green apple.
Sincerely, Josep Roca | “Can Roca” Restaurant (Girona)
– Llubarro fumat amb poma, vinagre i oli de vainilla
4 turbot supremes
4 tbs. smoked olive oil
1 large airtight bag
· Sauce: 2 Granny Smith apples
1/2L olive oil
2 tbs. cava vinegar for 1/2L vanilla oil and 1/2L sunflower oil
4 vanilla sticks
1 airtight bag
Prepare the vanilla oil placing the vanilla sticks and the oil in an airtight bag and marinate in a bain-marie for 1 hour at 60ºC.
Apple sauce: Clean and peel the apples, make sure the peel is thick. Liquidise the peel. Cut the remaining apple into cubes. Reduce the apple sauce, add cava vinegar and emulsify by adding slowly the olive oil.
Place the turbot in the bag with salt and smoked oil. Submerge in the bain-marie for 12 minutes at 50ºC. Remove the fish from the bag and place it on a hot grill, skin side down for 2 minutes. Serve in a deep plate with the sauce in the middle, the apple cubes and the supreme of turbot.