2000 g cleaned fillet of Alaska wild salmon
800 Philadelphia cheese
4 kilo cleaned oxtail
tray of stock vegetables
100 g fresh squid
320 g carrots in julienne strips
560 g leek in julienne strips
240 g red onion in julienne strips
200 cc balsamic vinegar
200 cc soy sauce
840 g cleaned porcini mushrooms
400 cc 0.4º virgin olive oil
200 cc sesame oil
16 sheets filo pastry
2000 cc oil for frying
4 g Micri
600 g flatbread dough
800 cc duck fat
Cut rectangular fillets of salmon of around 100 g each.
Season with cajun spices and sear on each side, leaving the centre virtually raw and the outsides golden.
Marinate for 2 hours in the balsamic vinegar, soy sauce, sesame oil and seeds and thyme.
Cut thin slices of the soused porcini and arrange them overlapping to form a layer of 8 x 8 cm.
Place the piece of salmon on top of the mushrooms and wrap them round it in a typical Italian 'envoltini'.
Place the salmon envoltini in duck fat tempered at 60 ºC for 5 minutes. Remove and drain, and place on top of the toasted flatbread.
Drizzle with the balsamic vinaigrette and parsley essence. Fry the filo pastry and cheese and drain.
Arrange the vegetables in julienne strips, the prawn tartar and a little oxtail meat in a small bowl and the hot consommé in a little jarto pour it in front of the diner.