200 gr of chicken skin
Pinch of fine salt
Pinch of black pepper
4 slices of sardo bread (thin crispy bread sheets)
2 white anchovies
100g of anchovy salt
4g mildolive oil
100g yuzu cod roe
Clean excess fat off the chicken skin.Stretch chicken skin on baking paper on a tray and leave in the freezer for 12 hours ensuring it is well covered.Let thaw and season the chicken skin with salt and pepper in order to boost the flavour.Put the chicken skin on a grill, cover with baking paper and another grill to avoid it folding.Bake in the oven at 180ºC for 20 minutes.Once that time has gone by turn down the temperature to 160ºC and bake for a further 20 minutes.After that, remove the upper grill and baking paper, and bake for a further 5 minutes.Once out of the oven and crispy, use scissors to cut the skin into 3 cm wide and 10 cm long pieces.Keep in an airtight container in a cool and dry place.
Place the bread sheets between two oven grills and set the oven on steam in order to soften them up and so be able to cut them.Cut into 3 cm wide and 10 cm long pieces while they are soft.Keep in an airtight container with silica gel.
Rid the boqueron of entrails and scales with help of scissors.Split by the central spice, holding the tail and let bleed for 15 minutes.Lay in anchovy salt for 13 minutes and wash under the tap.De-bone the steak with help of tweezers and cut around the steak area.Keep in an airtight container with olive oil.
Place the toasted sardo bread on a flat plate and cover completely with a layer of roe.Cover with bits of crispy chicken skin, ensuring that it fits the piece of toast.Place a boquerón fillet on each sheet of toast.Lastly, grate a bit of lemon over the top before serving.
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