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watercress salad with smoked salmon, cheese and onion sprouts

INGREDIENTS: 200 gr
. Smoked salmon in one piece, 100 gr. Of cheese. 1 handful of sprouted onion, 10 cherry tomatoes, 1 egg, watercress, extra virgin olive oil, balsamic vinegar, and salt

PREPARATION:
Make a vinaigrette in blender with a little salmon and watercress olive oil and balsamic vinegar, let it emulsify.

In a bowl, put watercress, salmon, cheese and sliced \u200b\u200begg all into small cubes.
room and add the vinaigrette to the bowl and stir well above Emplate adding the onion sprouts

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Warm salad of smoked cod with garlic shoots foam

INGREDIENTS:
2 ripe tomatoes, arugula, 8 cherry tomatoes, smoked cod, 6 shoots of garlic, virgin olive oil extra lemon juice and salt ½

PREPARATION:
Place in bottom of dish completely covering grated tomato.
Add the arugula evenly and cherry tomatoes cut up the middle.
Oil Season with salt and lemon juice
Add shredded smoked cod Saute the chopped garlic brunoise with a little oil, when, poured all over the salad.

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Serena cheese with quince sauce

INGREDIENTS: 200 gr

. La Serena cheese, 2 dl. cream, 50 gr. of quince paste, cold water, salt and powdered sugar.

SPECIAL TOOLS:

1 Siphon, 2 gas loads, serge

PREPARATION:

Infusion in the cream cheese, when it is liquid enough salt to taste, pass the mixture through a estemeña and put it in the trap, put two loads of gas and kept in the refrigerator for 4 or 5 hours. Shreds

the quince slowly adding cold water until sauce textured, correcting sweetness with powdered sugar, pass the mixture through a Chinese.

serve:

go in a cocktail glass by filling with foam interspersed with quince cream and finishing with the cream.

NOTE:

This dish is sweet contrast / Salado so it can serve as both a starter and dessert.

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the Iberian Sirloin Cheese Serena

INGREDIENTS: 2

Iberian fillet, 125 g of cheese from the Serena, 1 dl of extra virgin olive oil, 1 dl of white wine, 1 dl cream, pepper, salt

PREPARATION:

In a pan, add the white wine and cheese, heat until well blended.
Add cream, pepper and salt to taste. Let reduce on low heat until they take the desired texture.

Cut tenderloins into medallions to taste, salt and pepper and mark them in the pan with hot oil until golden brown.

Place the medallions on the plate and webs with hot sauce.
You can decorate the dish with chives, a crisp and Pedro Ximenez reduction