In a bowl the milk, water and extra virgin olive oil are poured, adding salt, roasted garlic and fresh grated nutmeg. When it's boiling, we add the flour, scale the dough and mix it. We keep for a minute on soft heat and add, little by little, the eggs as you admit the mass while still removing. We put to the point of salt, add the decayminated cod and the spatter spinach, prepare 3 quenelles for each ration and fry in abundant extra virgin olive oil.

In a container of stainless steel or similar, mix all the ingredients, except the milk that is reserved for, once tempered, dilution of the gelatin sheets. At room temperature, incorporate into the above mixture, removing with rod to homogenize the binding of all components. Mould in appropriate container, preferably rectangular. Refrigerate for 24 hours. Unmold and cut portions according to criterion. Finally, decorate dessert with a chocolate syrup to enhance and contrast the taste of "liquid gold."

The oil is poured into a pan to fry the matalahúva, passed through a colator and reserved until it is completely cold. In a bowl the milk, cinnamon and lemon bark are thrown. In addition, the eggs are battered next to the sugar and oil where we once fried the morning. We incorporate into the mixture the already aromatized milk and we turn all of it into a flank mold, with candy in the background, which we will have previously prepared with the 150 gr. of sugar. Let's cook in a moderate oven, in a maria bath for about 45 minutes.

SALSA ROYALGrilled candy with water.

ARBEQUIN HELADE

Ingredients: 6 egg yolks, 225 gr. of sugar, ½ liter of milk. 5 gr. of flour and 100 gr. of Extra Virgin Olive Oil.

Preparation:The yolks are batted with sugar and flour until they are whitish. Heat the milk and add the previous milkshake. Without stopping to remove, expect it to thicker and have cooked so that it does not cut and the yolks are perfectly hygized. Once we have the cream already made, remove from the fire and let it cool. Beat with the Extra Virgin Olive Oil, flashing it with fine thread and, when perfectly incorporated, put in an ice cream maker or a container. In this case we'll put it to cold and, when it's half-cold, we'll beat it to break the crystals and return it to the freezer. We can do this operation one more time and leave until it's completely frozen.

Assembly:Serve the flan in a bowl, add the royal sauce, make an ice cream cuisel and place on the flan. Decorate with flowers.

Remove the glove from the oranges one by one and completely clean. Peel and wash the onions, cutting only the white part in a fine juliana. Dismute the cod, removing the skin and thorns. Bone the olives and cut in half, in slices, in rooms. Cook and peel the eggs and book them to decorate. Mounting the plate by intercalming layers of orange, onions, cod, etc. Water with the vinaigrette.

For the cod salad: Dismite the cod and soak it in cold water until it is about to salt (trying to change the water as few times as possible) add the chopped peppers, the onions and the grated tomato, dyed with Extra Virgin Olive Oil and Jerez vinegar.

For the salmour: To pass through the mixer all the ingredients: tomatoes, garlic, bread, vinegar, salt and oil, until a consistent salmour is obtained.

To mount the dish: In a deep dish we will put the salmorejo, in a circular mold we will put the cod salad and we will ride over the salmorejo, finish the dish with the oil sorbet to refresh as much as possible.

Templar extra virgin olive oil and add creamy cheese. Emulsify the mixture well and add goat cheese and previously hydrated gelatin leaves. Put to the point of salt and pepper and add the chopped parsley. Finally, insert into the desired mold and let rest 24 hours.

Assembly:Unmold the cheese terrine and give the desired cut. Ride on the plate and add some cane honey and Extra Virgin Olive Oil. Decorate with fresh thyme and cherry tomato.

We wash the tomatoes well and mix all the ingredients, beating them until we get a pasty and homogeneous mixture. We passed it through a "Chinese" to avoid grumbling.

We serve with an extra-Picual Virgin Olive Oil jet and can be presented with cooked egg and / or serrano ham.

Peel and reserve the head of the crabs. To have 6 queues of the crab between two film sheets, separating the fleshy part of the crab tail until a thin sheet is obtained. Book in the freezer. Confide heads in olive oil (75 cl.) and let the result cool. Ride a mayonnaise with coral oil, milk and a few drops of lime. Clean the grenade and book the grains. With the rest of the oil and the minced nuts, we will make an oil that will be flavoured with smoked oil salt. Clean and centrifuge the microshoots.

Assembly:On a plate of rock, arrange the Crab Carpaccio by separating it from the film sheets. Let it be tempered for two minutes for its total thawing. Once arranged on the plate, we will proceed to the carpaccio dressing by drawing lines with coral mayonnaise on it. Then we will water with the dried fruit oil we had previously aromatized with the smoked oil salt. We will also have the different ovens and olive oil caviar, as well as the microshoots and pomegranate grains. We'll end up with a little lime grate.

Preparation: Trocking cod in 300-gram tacos. Then we introduced it into a vacuum packaging bag along with the ingredients of cod (Extra Virgin Olive Oil, garlic, guindilla, thyme and rosemary). Then we cook the cod at 65 degrees for approximately 25 minutes, after the cooking is finished, we take out the cod and assemble the pil pil.

Bleach the triguero asparagus and cool in ice, skip the asparagus with a little garlic, add the vegetable broth and crush to get the asparagus cream by putting it to the point of salt.

Dehydrate the smoked Iberian pancake at about 40 degrees for 48 hours, once dehydrated, it is stranded into a millet and a little extra Virgin Olive Oil is added thus getting the smoked Iberian pancake oil.