Ingredients for one hot dog
- Hot dog bun
- 1/2 can of mullet
- 80 g Chorizo
- 1 egg yolk
- 80 ml Sunflower oil
- Pinch of dried desiccated coconut
- 100 g dill
- one teaspoon of mustard
Preparation
1. Cut the chorizo into small cubes and heat the oil over medium heat.
2. Fry the chorizo until golden and crispy. After frying, drain the excess fat and save it for finishing the hot dog.
3. Mix the yolk with the mustard and lemon juice, add a pinch of salt and pepper and start mixing.
4. At the same time, we begin to pour in the oil in which we fried the chorizo, until we obtain a mayonnaise.
5. For the dill emulsion, coarsely chop the dill and blanch it in salted boiling water for 10 seconds. Then cool in an ice bath.
6. Mix the dill with the sunflower oil and put in the blender for about a minute.
7. Strain the mixture and save the resulting green oil.
8. In another bowl, mix the egg yolk and mustard, stir and start adding the green oil until an emulsion is obtained; then season with salt, dried desiccated coconut and lemon juice.
9. To assemble the hot dog - warm the bun slightly, spread with the chorizo mayonnaise and arrange the red mullet. Sprinkle with the crispy chorizo and add dots of the devisil emulsion, and for decoration, place thinly sliced radishes on the hot dog.