Jimbee Snack lettuce leaves with anchovies, avocado and tomato textures

For the tomato water
  • 1kg of ripe tomatoes
  • Salt and black pepper

Wash the tomatoes thoroughly, cut into quarters and season with salt and pepper. Crush using a blender and pass through a fine sieve. Put the resulting purée into a filter bag or a very clean muslin cloth, and leave it to allow the water from the purée to drain through. The water should be translucent; the first few drops may be cloudy, in which case put the liquid back into the filter bag until it comes out clear.

Tomato foam:

  • 250ml tomato water, made in advance
  • 1 gelatine leaf, 2g

Add the gelatine leaf to very cold water for five minutes to hydrate it, then remove from the cold water and dry for a few seconds on a piece of kitchen roll or paper towel.  Heat up 50ml of the tomato water in the microwave until it reaches approx. 90º, then submerge the gelatine leaf in the warm tomato water. Mix the tomato water and gelatine with the rest of the tomato water and pour into a syphon for creating foams. Put the mixture in the fridge and leave it to jellify for a couple of hours.

For the avocado slices

  • 2 avocados

Taking care not to spoil the flesh, remove the skin and stone from the avocados. Cut into 1mm slices using a peeler. Do this as quickly as possible to make the wraps and prevent it from oxidizing.

For the oven-dried tomatoes

  • 400g cherry tomatoes
  • Sugar
  • Salt
  • Black pepper
  • Arbequina olive oil

Blanch the tomatoes briefly in hot water and peel. Place the tomatoes in a bowl and season with sugar, salt, ground black pepper and olive oil. Place the seasoned tomatoes on a baking tray and “dry” them in the oven for 1 hour at 115ºC, with 10% humidity and a little ventilation. Once they have finished cooking, keep 1 or 2 tomatoes per person to one side, then use the rest to fill the wrap.

For Jimbee Snack lettuce leaves with tomato bread

  • 12 Jimbee lettuce leaves
  • Breadcrumbs from traditional, rustic bread
  • Dried tomatoes
  • Olive oil
  • Salt and black pepper

Roughly chop the tomatoes using a sharp knife, then mix with twice the amount of bread crumbs of about one or two centimetres in size. Gently mix and season with salt, olive oil and a dash of black pepper. Add a couple of spoonfuls of the tomato and breadcrumb mixture to the middle of the Jimbee lettuce leaves.

Other ingredients:

  • High quality Cantabrian anchovies
  • Extra virgin olive oil
  • Slices of crusty farmhouse bread

Assemble:

Place the Jimbee lettuce leaves in the centre of some large plates, add an anchovy cut into two segments, and distribute evenly over the dish. Add a very thin slice of crusty bread, a dash of seasoned tomato foam, and finish off with a drizzle of beautiful olive oil. The beautiful flavours of anchovy, avocado, olive oil… reminiscent of Spanish Ibérico ham.