Cacahuetes del Collaret con Anguila Ahumada y Foie Gras

Cacahuetes del Collaret con Anguila Ahumada y Foie Gras is a signature dish from the three-Michelin-starred restaurant Quique Dacosta in Dénia, Spain. The dish exemplifies the chef’s avant-garde approach to Mediterranean cuisine, blending local ingredients with unexpected textures and flavors. The name refers to a specific variety of peanut from the Collaret region, known for its small size and intense nuttiness. These are paired with smoked eel, a traditional product from the nearby Albufera wetlands, and foie gras, which adds a rich, buttery counterpoint.

What distinguishes a great version is the balance of textures and temperatures. The peanuts are often served in a brittle or crumb form, providing a crunchy contrast to the silky foie gras and the tender, smoky eel. The dish is typically plated as a composed bite or small tapa, with each element distinct yet harmonious. The eel’s smokiness should not overpower the delicate peanut flavor, while the foie gras must be fresh and not overly fatty.

Regional variations are rare, as the dish is closely tied to Dacosta’s culinary identity. However, similar combinations of nuts, smoked fish, and liver appear in other Spanish avant-garde kitchens. The dish was highlighted by the food program *Cosa mangiamo oggi?*, which praised its inventive use of local products. Quique Dacosta’s version remains the definitive reference, celebrated for its precise execution and bold flavor pairing.