Saltcod and brown crab, mousseline sauce, terrincho cheese, broccolinis and citrus

Clean the bones from the salt cod loins, cover with virgin olive oil, add the garlic cloves garlic and the bay leaves. Using a thermometer, bring the olive oil to a temperature of 65º and allow to confi for 30 minutes.

Turnips:

Blanch the for 40 seconds and shock the baby turnips. In a sautée pan on low heat sautée the turnips in butter with the mint leaves until they get a golden brown.

Brocolinis:

Arrange 50g of brocolinis per plate, blanch and shock. When ready to serve, sauteé with a little salt and olive oil before just serving.

Onion Vinaigrette:

In a bowl season the yolk with the mustard, sherry vinegar and salt. With the help of Blender, emulsify by adding the oil little by little until it gets to a smooth silky texture.

Brown Crab meat:

Use 30g of white crab meat per cod loin. Clean all the small bones and season with onion vinaigrette.

Kumquats:

Drill the kumquats and leave in the salt and sugar cure for 48h. After that period of time, thoroughly clean the kumquats and keep in sugar syrup. Cut into slices and set aside for plating.

Mousseline de Terrincho cheese (substitute for parmesan)

Add the shallots, white wine and tarragon and reduce to 1/3 of the initial quantity. Add the wine reduction, without the tarragon and the shallots to the egg yolks. Slowly emulsify clarified butter into a bowl in a water bath until it reaches a creamy consistency. Add the vinegar and the salt and reserve.

Parmesan Crisps

Grate the cheese in a uneven shape, place in a silpad and bake at 160º  until it crisps up.