Carpaccio of hispanic goat with trout eggs, blue crab royale, foie gras and couscous with Farga Milenaria olive oil

Blue crab pannacotta

• Put all the ingredients in a saucepan and bring to a boil. Put them in a bowl with cling film as a base and cut into small cubes. Leave to cool with the cling film touching the product.

Foie balls

• Mix all the ingredients and heat them to 60 ºC until we have a homogeneous mixture. Place in small round moulds.

Carrot inulin

• Blend the carrot until you get a very fine puree, mix it with the inulin and mash again for 5 minutes with a blender. Leave to stand 4 hours.

Olive oil and rosemary cake

• Beat the eggs with the sugar, gradually add the Farga Milenaria olive oil and then the lemon zest, the powdered rosemary, the flour and the baking powder. Fill the moulds and bake at 160ºC for 22 minutes.

Lemon cream

• Make an English cream with lemon juice, zest, yolk, white and sugar. Strain it and let the temperature drop to 40ºC to incorporate the cold butter cut into regular cubes and emulsify. Work the cream for 3 more minutes, leave to rest for 1 hour, work it again with a blender and set aside for serving.

River troute roe

Citrus caviar

Hispanic goat carpacho

• Clean the Hispanic goat fillets and let them marinate with salt, red pepper and curry for 4 hours. Next, mark them on the grill, cool and freeze.
• Cut into a round shape and place on cling film.

Couscous with olive oil Farga Milenaria

• Fill a siphon with Farga Milenaria olive oil, charge it with two charges of gas and skim it in a nitro bowl with liquid nitrogen in front of the customer and, with the help of a few rods, form a couscous and serve it on the plate.