Recipe for liquid ‘trinxat’ fritter with smoked apple from the Avenir restaurant (Barcelona)

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One of the gems of the new menu To come is this ‘trinxat’ fritter. Roger Viñas, the restaurant’s chef, has always liked to create some ‘bonbon’ with which to entertain his diners (truffled chicken, eel, garlic and pepper…), and this is a new and delicious example. It has been inspired by the ‘trinxat’ that was served with jowl and eelbut he has taken away the meat, kept the eel and added slightly stewed apple and butter to give it a creamy texture.

Here is the recipe for eight people, in this case without eel to make things easier at home, from liquid ‘trinxat’ fritter with smoked apple.

Ingredients

For the ‘trinxat’ cream

  • ½ toadskin cabbage

  • 300 g of potato

  • 2 sweet apples (Fuji, Gala, Golden…)

  • 5 cloves of garlic

  • 10 cl of mild olive oil

  • 150 g smoked butter

For the fritter (choux pastry)

  • 400 g of ‘trinxat’ cream (previous preparation)

  • 90 g smoked butter

  • 80 g flour

  • 125g water

  • 3 eggs

  • 500 cl of sunflower oil

Elaboration

for the apple

  1. Peel and core the apples.

  2. Cover them and cook them in the microwave for about 15 minutes.

  3. Reserve.

For the cream

  1. Boil the skinless potatoes and cabbage for 40 minutes.

  2. Strain.

  3. In a saucepan, sauté the sliced ​​garlic with a little olive oil and add the smoked butter.

  4. Add the cabbage, potato and apple, and with the help of a wooden spoon, chop the mixture until excess water is removed.

  5. Crush and adjust the salt. Reserve.

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For the choux pastry

  1. Melt the butter with the water and a pinch of salt.

  2. When the first bubbles begin to appear, add the sifted flour and stir vigorously.

  3. Cook the dough for 5 minutes over low heat, stirring constantly to prevent it from sticking.

  4. Remove from heat and let the dough and saucepan cool a little.

  5. Add the eggs one at a time and stir well each time we add an egg.

  6. We ended up incorporating the ‘trinxat’ cream.

  7. Reserve in a pastry bag in the refrigerator.

Finish

  1. Heat the sunflower oil and add balls of choux pastry until the dough takes on color.

  2. Remove and dry well with cellulose paper.

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