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Ingredients Nadal Culinary Journey Droplets Home Chef Alt Camp Cocineros

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250 g Rice cooking water
50 g Sosa Promochi
20 g Culinary Journey Fish Fond
75 g Water to dilute the Promochi
q/s Vegetal oil

Heat the rice cooking water, the fish fond and the Promochi.
Dissolve with a whisk.
Bring to the boil without stop stirring with a flexible spatula.
Once it thickens, work in the heat for 2 minutes as if it was croquette dough.
Spread in a Teflon sheet with a spatula.
Dehydrate for a whole night at 55ºC. A crunchy and humidity-free sheet will be obtained.
Tear it and fry in oil at 220ºC for a few seconds until it has completely inflated.
Drain and serve.