Alaska Seafood Presentation, on the 23rd of September 2008, at the Bokado Restaurant, Madrid
- Liquid black cod croquettes (JoaquÃn Felipe)
- Sockeye salmon with garum (JoaquÃn Felipe)
- Tempura roe Ikura with Wakame (JoaquÃn Felipe)
- Alaska Salmon charcoal roasted olives, mashed carrots and olive wakamole (Angel León)
- Grilled Salmorejo crumbs and Alaskan black cod (Angel León)
- Alaska Salmon Sashimi, filled with roe and butter citrus colors (Angel León)
- Mini Kebab salmon roe (Etienne Bastaits)
- Marinated black cod with toasted sesame ice cream (Etienne Bastaits)
- Tataki in kebab wild Alaskan salmo (Eitenne Bastaits)
- Presentation Alaska Seafood in Bokado
Recipes – JoaquÃn Felipe & Alberto Chicote, Rest. Pan de Lujo, Madrid, 18 July 2007.
- Gazpacho green algae and Ikura
- Cherry Asada in white miso paste and molasses, with an emulsion of Garlic Pickles and Piparra
- Mini Red salmon pizza sherry vinegar of Jerez
- Squash ravioli with marrow and Ikura
- Salmon With Red Salted Ikura E Foam Kimchee
- Sashimi Alaska wild salmon with whole egg mayonnaise and ponzu
