Restaurant Topolino

Chef: Josef Schmidt Type of cuisine: International Capacity: 34 persons Hours: 18.30 to 23.00. Sundays out of season, also from 13.00 to 15.00h Weekly closing: Tuesday Price: 29 euros Address: C /. Blanca d´Anjou, 12 - L'Hospitalet de l'Infant Starter: Cream of pumpkin with hooks. First: Gelatin tuna and shrimp, over mixed salad. Main Course: Beef fillet with mushrooms and garnish Dessert: Crepes with cinnamon orange salad. Winery: Vintage Honda House. Gelatin tuna and shrimps Ingredients for 4 people - 400 gr. Tuna - 100gr. shrimp - ½ pint of fish stock - 10 leaves of gelatin - 1 carrot - 1 leek - 1 branch APIT - salt and pepper - balsamic vinegar - Sugar RECIPE Boil the fish stock with vegetables clean and cut to small cubes. Season with salt, pepper, vinegar and sugar. Add the gelatine, previously soaked in cold water. There also put tuna, cut in small cubes and shrimp. We pour into a rectangular mold. Allow to cool in the refrigerator for at least 12 hours. By serving dishes, cut it with a finger thick fleshy leaves and decorate with the cream of balsamic.  

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