Ingredients

Roasted bone marrow

1kg bone marrow hake stock

150g hake

0.3lt water

Bone marrow cream

0.3lt hake stock

120g roasted bone marrow

1.2g xanthan

Bone marrow a la plancha

500g veal bone

100g flour

2g fine salt

Crunchy hake skin

300ghake skin

40g trisol

60g flour

Ñora powder

50g Ñora

Caviar emulsion

25g caviar

8ml water

5ml sunflower oil

2,5ml olive oil

0.1g xanthan

Hake eggs

100g hake eggs

Kokotxas

400g hake kokotxas

Caviar

30g caviar

Method

Roasted bone marrow

Place the veal bones in the oven on a roasting rack. Then let them braise for about 5 min. Once well braised, pour the marrow from the bone in a vacuum bag. Vacuum- pack it and cook in a water bath at 70°C for 4 hours. Then strain it. Reserve the fat for the bone marrow cream.

Hake stock

Clean the hake and remove its skin (reserve for later). Blanch the clean fish from cold to hot water (90°C). Discard the water. Place the fish in fresh cold water (0,3lt) and cook it at 90°C for 1 hour. Then strain and reserve the stock for the bone marrow cream.

Bone marrow cream

Mix the hake stock and the fat of the roasted bone marrow. Then texturize with the xanthan.

Bone marrow a la plancha

Plunge the veal bone with bone marrow in iced water and let rest for 24 hours to bleed out.

Remove the bone from the water and cook it in fresh water at 80°C. Remove from heat and let cool in the same water. When cold, cut the bone marrow into slices, then season it with salt, cover them in flour and sear them.

Crunchy hake skin

Cut squares from hake skin. Freeze them on baking paper. Mix the trisol and flour. Cover the frozen skin with this mix and fry it until crisp.

Ñora powder

Moisturize the dry peppers and take away only the flesh. De-hydrate the flesh. Once dried, grind it in a Thermomix and pass it through a sieve.

Caviar emulsion

Mix all the ingredients together with a Turmix.

Hake eggs

Season the hake eggs with salt, roll them in flour and fry them. Peel the membrane off and reserve the eggs.

Kokotxas

Season the kokotxas with salt, steam them at 53°C for 3 min.

To serve

Coat the kokotxas with the bone marrow cream. Place them together with the crispy hake skin under the salamander for about 1 min. Pan-fry the hake eggs with a little olive oil and rectify the seasoning. Start by tracing a line with the ñoras powder on the plate. Place parallelto this a cleanbone.Fill it up half with the hake eggs. Add two dots of caviar emulsion and place the kokotxa coated with bone marrow cream on it. On each kokotxa, put down a small cube of bone marrow a la plancha. Shape two small quenelles of caviar and place one on the bone and the other on the plate. Place two square of crispy hake skin next to the caviar. Enjoy!