Ingredients

Dried dogfish (litão) • Chives • Olive oil • Garlic • Bay leaf • Potatoes • Coriander • Fresh and dried oregano • Thyme • Tomato • Cucumber • Sea salt and flor de sal • Green olives • Honey • Flour • Ground almonds

Method

Dogfish: Soak the dried dogfish in the sun in salted water for two days • Change the water every six hours • Brown the chives, garlic and bay leaf in some olive oil in a pan • Add the cubed potatoes and cover with a little water and some fresh thyme • Once cooked, removed from the heat and add the coriander • In a sauté pan make a sphere with the cream and place the dogfish on top • Steam the fish on top of the cream without fat and on a low heat Green Olive Crunch: Mix the olives, olive oil, water, ground almonds, flour and salt • Leave to one side for one hour • Stretch out the dough and bake in the oven for 30 minutes at 190ºC • Allow to cool • Place in an electric chopper at full speed until fully ground • Heat the honey until it caramelises • In a gently heated pan add the olive powder and the caramel • Take off the heat • Stretch out and place in the oven until it can be mould • Place into shapes or make squares of fine slices Gaspacho: Cut the tomato, the cucumber • Add the cloves of garlic • Season with olive oil and flor de sal • Mix and sprinkle with cold water • Add fresh oregano leaves Presentation: Place the dogfish on the coriander cream in the corner of a flat plate • Arrange the olive crunch and the gaspacho