SMOKE SALMON WITH QUEEN OLIVES BY JESUS NUÑEZ
- 1.75 oz Queen olives
- 3.50 oz smoke salmon
- 1 boiled egg
- 0.90 oz dry tomato
- Your favourite herbs (basil, mint, parsley recommended)
- Virgin olive oil
STEP BY STEP INSTRUCTIONS
Cook the egg, peel it, separate yolk from the white and cut it into pieces.
Chop the herbs. Chop dry tomato
Chop the olives.
Bend the smoke salmon slices and present them on the plate, add the rest of the ingredients between the folds, end the plate with a a splash of virgin olive oil.
CHEF JESÚS NÚÑEZ
This Spanish chef is currently the Corporate Chef for Mangia Restaurant Group, where he oversees culinary operations for the company’s Manhattan locations.
Having arrived on the New York culinary scene nearly four years ago, Chef Núñez, described as the “Spanish enfant terrible,” by New York Magazine, brought his unique culinary vision and artistic style to the Upper West Side with his restaurant Gastroarte (fka Graffit). Here Chef Núñez earned the distinction of “Key Newcomer” in the Culinary Innovator category of the 2012 Zagat Guide.
Chef Núñez has since been featured in numerous publications, blogs and Web sites. He has also made appearances on the Food Network’s “Iron Chef America,” FOX’s “Good Day New York,” CBS’ “Tony’s Table” segment, as well as on CNN and NBC.