PESCADOS
Cod Confit in Black Tea and Citronella with Broad Beans in Pil-Pil of their Skin
Icelandic cod with a point of salt confit with black tea and a pod of citronella at a temperature of 55º on a bed of baby beans cooked in the pilpil of the cod that gives it creaminess and intensity.
Norwegian Salmon, Caramelized Pearl Onion, Crème Fraîche Mousse and Roe Caviar
Norwegian salmon cooked in two courses, on caramelized pearl onion with port, chive mousse de creme fraiche and caviar from its roe