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4 puerros
	
Foie gras
	
Huevas de trucha
	
Aceite de oliva
	
Sal en escamas
	
Pimienta


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Lavar y cortar la parte blanca de los puerros en tres trozos.
	
Colocar en una fuente de horno, regar con un poco de aceite de oliva  y hornear 30 min a 180º.
	
Servir templados con lascas de foie y huevas de trucha por encima.
	
Terminar con un poco de aceite de oliva, sal en escamas y pimienta recién molida.


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    [title] => Solomillo con foie y hongos en salsa de Oporto.
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2 filetes de solomillos de vaca
	
2 rodajas de foie fresco
	
2 hongos




Para la salsa:


	
1 cebolla morada
	
400 ml de vino de Oporto
	
250 ml de caldo de carne
	
50 gr de mantequilla
	
Aceite de oliva virgen extra
	
Sal y pimienta


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Para la salsa:


	
Picar finamente la cebolla y pocharla en una sartén con un poco de aceite de oliva.
	
Cuando esté tierna añadir el Oporto y el caldo de carne y cocinar hasta que se reduzca a la mitad.
	
Triturar la salsa y volver a ponerla en la sartén.
	
Añadir la mantequilla y mezclarla hasta que se emulsione la salsa.
	
Salpimentar.
	
Reservar.


Para el solomillo.


	
Limpiar y laminar los hongos. Saltear en una sartén y reservar.
	
Poner un poco de aceite en la plancha y cocinar el solomillo al gusto.
	
Marcar por ambos lados el foie en la plancha bien caliente.
	
Calentar la salsa, si fuera necesario y colocar un poco en el fondo el plato.
	
Colocar encima el solomillo, el foie y los hongos.
	
Añadir sal en escamas por encima y pimienta recién molida.
	
Servir caliente.

	 


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    [title] => Capaccio de roast beef
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Una pieza de roast beef de Iñaki & Jenny
	
Rúcula
	
Queso curado
	
Granada
	
Aceite de oliva virgen extra
	
Sal en escamas
	
Pimienta


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Cortar el roast beef en rodajas muy finas.
	
Colocar en un plato, añadir el queso en lascas, la rúcula y los granos de granada.
	
Añadir sal y pimienta y regar con aceite de oliva virgen extra.


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1 filete de rodaballo salvaje
	
Calabacín
	
Cebolla morada
	
Tomates cherrie
	
Tomillo fresco
	
Aceite de oliva virgen extra
	
Sal y pimienta
	
1 hoja de papel de horno


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Encender el horno a 180º.
	
Cortar el calabacín y la cebolla en rodajas muy finas.
	
Trocear los tomates cherrie.
	
Colocar el papel de hornear sobre una fuente de horno.
	
Hacer una cama con las rodajas de calabacín y la cebolla sobre en papel.
	
Colocar encima el filete de rodaballo y añadir los tomatitos alrededor.
	
Salpimentar, añadir un chorrito de aceite de oliva y una ramita de tomillo fresco.
	
Cerrar el paquete doblando los bordes sobre si mismos.
	
Hornear 15 min.
	
Servir inmediatamente.


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