Cook at home 4 course meal for 2
Cook at home 4 course meal for 2 is a medium Spanish recipe that serves 2. 1200 calories per serving. Recipe by Bar 44 tapas y copas on YouTube.
Prep: 1 hr 16 min | Cook: 56 min | Total: 2 hrs 32 min
Cost: $804.04 total, $402.02 per serving
Ingredients
- 200 g Salmon Fillet (skinless, pre‑cured for 3 days with salt, sugar, smoked paprika and dry Spanish cider)
- 10 g Sea Salt (for curing the salmon)
- 5 g Granulated Sugar (for curing the salmon)
- 2 g Smoked Paprika (Spanish pimentón, adds Moorish aroma)
- 30 ml Dry Spanish Cider (used in the salmon cure)
- 30 g Crème Fraîche (chilled, for serving with salmon)
- 4 pieces Squid Ink Crackers (pre‑fried, crunchy garnish)
- 10 g Toasted Wheat Kernels (optional garnish for texture)
- 1 sprig Fresh Dill (for garnish)
- 200 g Picanha (Rump Cap) (trimmed, brought to room temperature)
- 200 g Ox Cheek (trimmed, cooked sous‑vide style in oven)
- to taste Coarse Sea Salt (for seasoning meat)
- to taste Freshly Ground Black Pepper
- 15 ml Olive Oil (extra‑virgin, for searing steak)
- 30 g Unsalted Butter (for potato purée)
- 200 g Potatoes (Yukon Gold, peeled and cubed)
- 30 ml Whole Milk (adds silkiness to purée)
- 2 small Courgettes (sliced lengthwise, grilled on charcoal)
- 10 ml Olive Oil (for courgettes)
- 100 g Dark Chocolate (70% cocoa) (chopped)
- 100 ml Heavy Cream
- 2 Egg Yolks (room temperature)
- 30 g Granulated Sugar (for mousse)
- 50 ml Orange Juice (freshly squeezed)
- 30 ml Brandy
- 30 ml Sherry
- 30 g Mixed Roasted Hazelnuts (for garnish)
- 1 pinch Orange Zest
- 50 g Rosemary‑Infused Cheese (aged, cured in lard with wild rosemary)
- 50 g Crema Cheese
- 30 g Cabrales Blue Cheese
- 30 g Membrillo (Quince Paste)
- 50 g Manchego Cheese
- 2 small Tomatoes (sliced)
- 30 g Raisins (soaked in sherry)
- 30 ml Sherry (for soaking raisins)
- 20 g Almonds
- 20 g Walnuts
- 4 slices Rye Bread (toasted)
Instructions
Slice Cured Salmon
Remove the pre‑cured salmon from the fridge. Using a very sharp chef's knife, cut the fillet into 4‑6 thin slices, keeping the pieces uniform for even plating.
Time: PT5M
Plate the Starter
Arrange the salmon slices on a chilled plate. Add a dollop of crème fraîche beside each slice, place a squid ink cracker on top, and sprinkle toasted wheat kernels and fresh dill for garnish.
Time: PT5M
Boil Potatoes
Place peeled and cubed potatoes in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 15 minutes.
Time: PT15M
Temperature: 100°C
Make Potato Purée
Drain potatoes and return to the saucepan. Add butter, milk, and a drizzle of olive oil. Mash until silky, season with salt and pepper.
Time: PT5M
Grill Courgettes on Charcoal
Brush courgette slices with olive oil, season with salt, and grill over hot charcoal for 2‑3 minutes per side until grill marks appear and the flesh is tender.
Time: PT5M
Bring Steak to Room Temperature
Remove the picanha steak from the fridge and let it sit uncovered for 10 minutes to reach room temperature.
Time: PT10M
Season Steak
Pat the steak dry, then generously season both sides with coarse sea salt and freshly ground black pepper.
Time: PT2M
Sear Steak
Heat a dry skillet over high heat until smoking. Place the steak in the pan and sear for 3 minutes each side for rare‑medium‑rare, pressing lightly to ensure contact.
Time: PT6M
Temperature: high heat
Rest Steak
Transfer the steak to a warm plate, loosely cover with foil, and let rest for 7 minutes. This allows juices to redistribute.
Time: PT7M
Slice Steak for Plating
Using the sharp chef's knife, cut the rested steak across the grain into two thick slices.
Time: PT2M
Preheat Oven for Ox Cheek
Set the oven to 180°C and allow it to preheat while you finish the steak.
Time: PT5M
Temperature: 180°C
Bake Ox Cheek
Season the ox cheek with salt and pepper, place in a foil packet (loose lid) and bake for 20‑25 minutes until tender.
Time: PT25M
Temperature: 180°C
Prepare Chocolate Mousse
Melt dark chocolate over a bain‑marie. In a separate bowl whisk heavy cream, egg yolks, and sugar until pale. Fold the melted chocolate into the cream mixture, pour into two ramekins, and place in the freezer until firm (about 60 minutes).
Time: PT15M
Make Chocolate Ganache
Heat heavy cream until just simmering, pour over chopped dark chocolate, stir until smooth, then refrigerate for 30 minutes to thicken.
Time: PT5M
Prepare Orange‑Brandy Syrup
Combine orange juice, brandy, and sherry in a small saucepan. Reduce over medium heat until slightly thickened, about 5 minutes. Remove from heat and let cool.
Time: PT5M
Temperature: medium heat
Plate Dessert
Scoop the semi‑frozen mousse onto a dessert plate, drizzle with chilled ganache, add a spoonful of orange‑brandy syrup, and sprinkle roasted hazelnuts and a pinch of orange zest.
Time: PT5M
Assemble Cheese Board
Arrange rosemary‑infused cheese, crema, and Cabrales on a board. Add membrillo, manchego slices, tomato wedges, sherry‑soaked raisins, almonds, walnuts, and toasted rye bread. Keep the board at room temperature for 15 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 1200
- Protein
- 60 g
- Carbohydrates
- 80 g
- Fat
- 70 g
- Fiber
- 10 g
Dietary info: Contains gluten, Contains dairy, Contains nuts, Contains seafood
Allergens: Fish, Dairy, Nuts, Gluten, Eggs
Ingredient Substitutions
- Instead of Salmon Fillet: Trout, Arctic char
- Instead of Sea Salt: Kosher salt
- Instead of Granulated Sugar: Brown sugar
- Instead of Smoked Paprika: Regular paprika
- Instead of Dry Spanish Cider: Dry apple cider
- Instead of Crème Fraîche: Sour cream
- Instead of Squid Ink Crackers: Black sesame crackers
- Instead of Toasted Wheat Kernels: Toasted quinoa
- Instead of Fresh Dill: Chives
- Instead of Picanha (Rump Cap): Ribeye steak
- Instead of Ox Cheek: Beef shank
- Instead of Coarse Sea Salt: Flaky salt
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Olive Oil: Vegetable oil
- Instead of Unsalted Butter: Margarine
- Instead of Potatoes: Russet potatoes
- Instead of Whole Milk: Half‑and‑half
- Instead of Courgettes: Zucchini
- Instead of Olive Oil (for courgettes): Canola oil
- Instead of Dark Chocolate (70% cocoa): Bittersweet chocolate
- Instead of Heavy Cream: Half‑and‑half
- Instead of Egg Yolks: Pasteurized egg yolks
- Instead of Granulated Sugar: Coconut sugar
- Instead of Orange Juice: Store‑bought orange juice
- Instead of Brandy: Cognac
- Instead of Sherry: Dry vermouth
- Instead of Mixed Roasted Hazelnuts: Almonds
- Instead of Orange Zest: Lemon zest
- Instead of Rosemary‑Infused Cheese: Herb cheese
- Instead of Crema Cheese: Fresh goat cheese
- Instead of Cabrales Blue Cheese: Gorgonzola
- Instead of Membrillo (Quince Paste): Fig jam
- Instead of Manchego Cheese: Aged cheddar
- Instead of Tomatoes: Cherry tomatoes
- Instead of Raisins: Dried cranberries
- Instead of Sherry (for soaking raisins): Dry sherry
- Instead of Almonds: Hazelnuts
- Instead of Walnuts: Pecans
- Instead of Rye Bread: Sourdough
Equipment Needed
- Chef's Knife
- Cutting Board
- Small Mixing Bowl
- Large Mixing Bowl
- Saucepan
- Skillet / Frying Pan
- Oven
- Baking Tray
- Aluminum Foil
- Charcoal Grill
- Freezer
- Refrigerator
- Whisk
- Spoon
- Tongs
- Measuring Cups and Spoons
- Kitchen Scale
- Plating Plates
Critical Steps — Do Not Skip
- Slice cured salmon with a sharp knife
- Sear the picanha steak to develop a crust
- Bake the ox cheek until fork‑tender
- Freeze the chocolate mousse until set
- Plate each course with attention to balance and temperature
Chef Tips from the Video
- A 2‑inch wide chef's knife gives the cleanest cut for cured salmon.
- Resting meat is non‑negotiable; it preserves juiciness.
- For authentic smoky flavor, use real charcoal rather than a gas grill for the courgettes.
- When folding chocolate into the mousse, use a gentle motion to keep air in the mixture.
- Arrange the cheese board with contrasting colors and textures for visual impact.
Troubleshooting
Salmon slices crumble or fall apart.
Keep the salmon well‑chilled until the last minute and use a very sharp knife; slice in a single smooth motion.
Steak is overcooked or lacks crust.
Pat the steak dry, ensure the skillet is smoking hot before adding, and limit sear time to 3 minutes per side for rare‑medium‑rare.
Mousse is too soft after freezing.
Increase the freezing time or add an extra tablespoon of melted chocolate to stabilize the texture.
Ganache becomes grainy.
Make sure the cream is hot but not boiling and stir continuously until the chocolate fully melts.
Cheeses melt or become overly soft.
Serve the cheese board within 30 minutes of removing from the fridge; keep the board in a cool part of the room.
Storage
Refrigerator: Store leftover cured salmon, crème fraîche, and ganache in airtight containers for up to 2 days.
Freezer: Mousse can be kept frozen for up to 3 days; thaw 30 minutes before serving.
Room temperature: Cheeses should be kept at room temperature for up to 4 hours; discard if left longer.
Make-Ahead Tips
- Cure the salmon a few days in advance; keep it refrigerated.
- Prepare the potato purée and reheat gently before plating.
- Freeze the chocolate mousse and chill the ganache the night before.
- Soak raisins in sherry a day ahead for deeper flavor.
- Grill courgettes and keep them warm in a low oven (50°C) until serving.
Frequently Asked Questions
What is the cultural significance and history of the four‑course tasting menu from Bar 44 Tapas y Copas in Spanish cuisine?
Bar 44 Tapas y Copas showcases a modern take on traditional Spanish tapas by presenting a curated four‑course experience that blends classic flavors—like cured salmon and sherry‑soaked raisins—with contemporary techniques such as charcoal grilling and sous‑vide‑style ox cheek. This format reflects Spain’s evolving dining culture, where small‑plate sharing meets fine‑dining storytelling.
What are the traditional regional variations of cured salmon (salmón curado) in Spanish cuisine?
In northern Spain, especially Galicia, cured salmon is often marinated with sea salt, sugar, and local cider, similar to the recipe here. In the Basque Country, the cure may include smoked paprika and a touch of sherry vinegar, while in Catalonia, herbs like thyme and rosemary are added for a Mediterranean twist.
How is a traditional Spanish cheese board (tabla de quesos) typically served, and how does the Bar 44 version differ?
A classic tabla de quesos features a selection of regional cheeses—Manchego, Idiazábal, and Cabrales—served with quince paste, honey, and rustic bread. Bar 44 adds a rosemary‑infused cheese cured in lard, fresh tomatoes, and sherry‑soaked raisins, creating a richer, more layered flavor profile that aligns with their upscale tapas concept.
What occasions or celebrations is a four‑course Spanish tasting menu like the one from Bar 44 Tapas y Copas traditionally associated with in Spain?
Such elaborate tasting menus are often enjoyed during special occasions like anniversaries, romantic evenings, or festive gatherings such as Semana Santa or local wine festivals. The multi‑course structure encourages leisurely dining and conversation, making it perfect for celebratory moments.
What authentic traditional ingredients are used in the Bar 44 dessert of chocolate mousse with orange‑brandy ganache, and what are acceptable substitutes?
The authentic base uses high‑quality 70 % dark chocolate, heavy cream, fresh orange juice, brandy, and sherry—ingredients common in Spanish sobremesas. If brandy is unavailable, Cognac or a good Spanish brandy works; for sherry, a dry vermouth can substitute without losing the nutty depth.
What are the most common mistakes to avoid when making the Bar 44 beef duo (picanha and ox cheek) at home?
Common errors include over‑seasoning the steak before it reaches room temperature, using a cold pan which prevents a proper crust, and under‑cooking the ox cheek so it remains tough. Follow the searing temperature guidelines, rest the steak, and bake the ox cheek until a fork slides in easily.
Why does the Bar 44 recipe sear the picanha steak in a dry skillet instead of using oil or butter?
A dry, very hot skillet creates a Maillard reaction that forms a deep, caramelized crust without steaming the meat. Adding oil would lower the pan temperature and inhibit that crust, while butter would burn at the required high heat.
Can I make the Bar 44 chocolate mousse ahead of time and how should I store it?
Yes, the mousse can be prepared up to three days in advance. After folding the chocolate‑cream mixture, pour into ramekins, cover tightly, and freeze. Transfer to the refrigerator for 30 minutes before serving to soften slightly, then plate.
What does the YouTube channel Bar 44 tapas y copas specialize in?
The YouTube channel Bar 44 tapas y copas specializes in modern Spanish tapas, cocktail pairings, and multi‑course dining experiences that blend traditional flavors with contemporary plating and cooking techniques.
How does the YouTube channel Bar 44 tapas y copas' approach to Spanish cooking differ from other Spanish cooking channels?
Bar 44 tapas y copas focuses on restaurant‑level, four‑course tasting menus designed for home recreation, emphasizing high‑quality ingredients, precise plating, and the integration of drinks. Other Spanish channels often concentrate on single‑plate recipes or street‑food style dishes.
Last updated: September 6, 2026
