Avant-garde apples

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Eel confit with consommé of dried salted tuna and apple / Toya Legido – ICEX

It’s apple season again in Spain and, as with every year at this time,  I just can’t get enough of crisp, sweet and delicious Spanish apples.

But whether you like them fresh and crunchy, or cooked into any number of dishes, Spanish apples are as flavorful as they are versatile, holding their own in a variety of both sweet and savory dishes.

Top Spanish chefs like Ángel León, Koldo Miranda and Xosé Cannas agree, as evidenced by theses three, very different avant-garde recipes (respectively).

Eel confit with consommé of dried salted tuna and apple

Cubes of crisp beef loin with foie gras royale, sautéed morels and green apple

Scallops with fleur de sel, lime, apple and Arbequina oil

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