Cook at home 4 course meal for 2

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. Season Steak

   Pat the steak dry, then generously season both sides with coarse sea salt and freshly ground black pepper.

   Time: PT2M

8. 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

9. 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

10. Slice Steak for Plating

    Using the sharp chef's knife, cut the rested steak across the grain into two thick slices.

    Time: PT2M

11. 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

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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