With the collaboration of the gastronomic guide Inboga, El Corte Inglés launches the promotion “Sabors de Temporada Km 0”, where a seasonal local product is highlighted on a regular basis.

On this occasion, the promotion is dedicated to the Loquat from Callosa d’En Sarrià, a product with Protected Designation of Origin, which will be available in all supermarkets of the Valencian Community from 14 May until the end of the season.

The chef of the Mont‑Sant restaurant in Xàtiva, Carlos Beltrán, has prepared the suggested dish “Loquat Tartare from Callosa d’En Sarrià with Coconut Ajoblanco and Mackerel”, available to all our customers:

LOQUAT TARTARE FROM CALLOSA D’EN SARRIÀ WITH COCONUT AJOBLANCO AND MACKEREL

(Serves 5)

PREPARE THE AJOBLANCO

Ingredients:

• - 22 g vinegar
• - 20 g peeled garlic without germ
• - 110 g raw almonds
• - 160 ml almond milk
• - 225 g coconut milk
• - 80 g white bread crumbs
• - 85 g vegetable oil
• - 8 g salt

Method:

• - Lightly fry the almonds with a little oil.
• - Blend all the ingredients in a food processor until the texture is very smooth.
• - Refrigerate. It is important that the almond milk and coconut milk are cold to avoid overheating.

PREPARE THE MACKEREL

Ingredients:

• - 4 cleaned mackerel fillets, skin on
• - 500 g white sugar
• - 500 g fine salt
• - Zest of 1 lemon
• - Zest of 1 lime

Method:

• - Mix the salt, sugar and citrus zests.
• - Place the mackerel fillets skin‑side down in a container and cover them with the mixture.
• - Cure for 1 hour and 20 minutes, then remove.

PREPARE THE SAUTÉED LOQUAT

Ingredients:

• - 250 g loquat flesh from Callosa d’En Sarrià

Method:

• - Lightly sauté in a pan with a little oil.
• - Once sautéed, set aside and cut into tartare‑style pieces.

PREPARE THE BASIL OIL

Ingredients:

• - 50 g sunflower oil
• - 10 g basil

Method:

• - Blend everything in a food processor.
• - Strain through a fine sieve to remove any solids.
• - Keep refrigerated.

FINAL PLATING

• - Using a ring mould, place the loquat at the base of a deep plate.
• - Pour the ajoblanco around it.
• - Top with the mackerel cubes.
• - Drizzle the basil oil on top.

Pairing suggestion: Casa Agrícola 2025 White Wine from Pepe Mendoza wineries.