4 people
For the hake cheeks
8 hake cheeks
salt
For the leek, strawberry and pepper mixture
2 leeks
6 strawberries
6 green chillies in vinegar
2 tablespoons olive oil
salt
pepper
For the tocino slices
500 g tocino (pork fatback)
For the ham stock
600 g serrano ham, in pieces
500 g water
3 g agar agar
For the tomato seed vinaigrette
seeds of two ripe tomatoes
10 g truffle juice
10 g sherry vinegar
40 g olive oil 0.4 °
zest of half an orange
salt
powdered ginger
For the strawberry air
strawberries
salt
pepper
In addition
flower petals and buds
For the hake cheeks
Season the hake cheeks and at the last moment before plating, cook lightly a la plancha.
For the leek, strawberry and pepper mixture
Clean and finely chop all the ingredients. Sauté the leek in oil, without letting it brown. Once soft, add the rest of the ingredients and lightly stir-fry over high heat. Add salt and pepper.
For the tocino slices
Machine slice several rectangular tocino slices the size of the hake cheeks.
For the ham stock
Lightly fry the ham pieces in a pan and pour in the water. Leave to simmer until reduced to 300 g of broth. Dilute the agar agar in the broth. Add a pinch of salt and spread out on a flat plate. Cut the gelatinized broth in thin rectangles.
For the tomato seed vinaigrette
Mix all the ingredients well. Season and add a pinch of ginger.
For the strawberry air
Liquidize the strawberries and lightly season with salt and pepper.
If the liquid is too thick, add a little water. Beat the liquid with a small whisk until foam forms on the surface.
First, arrange the leek mixture as a base for the hake cheeks. Spread the tocino slices over the hake cheeks, covering them. Place the thin ham broth gelatine on the tocino slices. Heat the dish in the salamander to warm the gelatine. Drizzle with tomato seed vinaigrette and top with strawberry air.