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!