Restaurants - Sercotel Villa de Laguardia Hotel

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INGREDIENTS

NUCLEUS
-220 g of cream
-	60g of butter
-	140 ...
Chocolate coulant

INGREDIENTS



NUCLEUS

-220 g of cream

- 60g of butter

- 140 g of chocolate covering

- 65 g of water



ELABORATION OF THE NUCLEUS

Boil the water, cream and butter in a pan. When it comes to a boil, remove from heat and add the chocolate covering dissolving it with a rod. Place it in an ice cube tray and put in the fridge for 6 hours.



BISCUIT

- 110 g of chocolate covering

- 40 g of rice flour

- 40 g of almond powder

- 80 g of sugar

- 50 g of butter

- 2 eggs

- 1 pinch of salt



ELABORATION OF THE BISCUIT

Blend the eggs with the sugar and the salt with a blender. When the eggs are whisked replace the blender, add the almond powder and the rice flour, then the chocolate covering and the melted butter.



MOULDS MOUNTING:

Baking paper, butter and cocoa powder


Cut the previously greased and coca powdered baking paper as a rounded mould with 2 extra cm of paper on the borders, as if it was a soufflé.



FINISHING AND PRESENTATION

Cover the tray with silicone paper and place on it the mounted moulds with the baking paper in them. Fill half of the the moulds with the help of a pastry bag. Place a piece of nucleus on the mould and cover it with biscuit up to the borders of the mould, leaving 2 extra cm of paper. Freeze the coulant.



FINAL AND PRESENTATION
Preheat the oven to 200º and put the tray with the coulants. Cook for 20 minute, remove it from the oven and let them cool down for 3 minutes. Plate up the coulants accompanied by a vanilla ice-cream with pine nuts.

INGREDIENTS
-	800 gr of cleaned cocochas (fleshy part of the ...
HAKE COCOCHAS

INGREDIENTS


- 800 gr of cleaned cocochas (fleshy part of the jaw)

- 4 dl of olive oil

- 4 to 6 spoons of fish broth

- 1 chopped clove of garlic

- chopped parsley

- 1chilli pepper

- salt



ELABORATION
eason the cocochas. Put them on a pan with the oil, the chopped garlic and the chilli. When it comes to the boil remove it from heat, let it cool down and bind the cocochas with a swinging movement. Add the parsley and place the pan on a low heat. When it comes to the boil, remove it from heat and serve it.



FINAL AND PRESENTATION
Place the cocochas with the skin-side-up in two soup plates and decorate them with chopped parsley.

INGREDIENTS
-800 g of desalted Giraldo cot in 4 loins ...
COD “A LA RIOJANA”

INGREDIENTS


-800 g of desalted Giraldo cot in 4 loins

- 4 cloves of garlic

- 1 onion

- 1/4 of green pepper

- 1/4 of red pepper

- 1 cherry peppers

- 1/2 of a small carrot

- 3 dl of oil

- Cognac



ELABORATION

Slice the cloves of garlic and brown them in the 3dl of oil. Keep half of the cloves of garlic to decorate the cot, the rest will be used for the “riojana” sauce. Let the oil cool down. Once cooled, place the 4 cod loins with the skin-side up in the pan and cook them on a low heat. Move them softly, remove from heat and keep moving till the sauce thickens.
For the Riojan sauce, poach the onion in two spoons of oil, add the red and green pepper, the cherry peppers (previously watered) and finally the tomato. Let the sauce soften and add the cognac (were the sauce off-colour add a bit of paprika pepper). Grind the sauce and strain it through a sieve. Blend the Riojan sauce with the pil pil juice in a bowl.



FINAL AND PRESENTATION:

Plate up the cod and cover it with the sauce. Decorate with two slices of garlic and a chervil leaf accompanied with a piquillo pepper (Spanish variety of chilli)

INGREDIENTS
-	2 oxtails of 1 kg each
-	6 dl of ...
OXTAIL SOUP

INGREDIENTS


- 2 oxtails of 1 kg each

- 6 dl of red wine

- 1 carrot

- 1 shallot

- 1 dl of olive oil

- 3 l of meat broth

- flour for frying

- salt



ELABORATION

Cut the oxtail, season it, coat with flour and fry it on a low heat with olive oil and remove it from heat. In the same oil where we fried the oxtail, we gently fry the vegetables. When they start to get brown, add the wine and let it reduce until the half of its volume. Add the meat broth and the oxtail. Cover the pan and cook for 4 hours on a medium heat.

FINAL AND PRESENTATION

Remove the oxtail from the sauce and crumble it. Place it in round moulds, press it, and let it cool down. Then, remove the moulds and slowly heat the oxtail with steam. Plate it up, cover with sauce and place a potato bouquet on it.

INGREDIENTS
-	4 slices of brioche bread
-	1 cinnamon stick
-	1 ...
TORRIJA

INGREDIENTS


- 4 slices of brioche bread

- 1 cinnamon stick

- 1/4 of lemon peel

- flour

- 2 eggs

- 75 g of sugar

- 1/2 l of milk

- 4 spoons of burning sugar

- 4dl of crème anglaise

- Meringued milk ice-cream


ELABORATION

Boil the milk with the cinnamon stick, the lemon peel and the 75 g of sugar. Soak the bread slices in the milk, and when they have absorbed it, coat with flour and egg. Fry in hot oil. Cut the slices borders and cover each slice with a spoon of sugar. Caramelise with a mini-blowtorch.

INGREDIENTS:  

     - 880 g of fresh white beans 
     - 1 ripe tomato ...
Pochas a la Riojana

INGREDIENTS:



- 880 g of fresh white beans

- 1 ripe tomato

- 1 Green Pepper

- 1 fresh onion

- 4 tablespoons oil

- 1 piece of chorizo

- Salt and Water



ELABORATION

Put the fresh white beans in a pan and cover them with water. Add the oil, the salt and the onion cut in two pieces, the green pepper, the chorizo and the tomato. Cook on a low heat for 40 minutes, add salt to taste and serve.

INGREDIENTS  
-	8 farm egg yolks
-	4 truffle layers
-	4 fine ...
FARM EGG YOLKS WITH A FINE LAYER OF MOZZARELLA, IBERIAN HAM AND MUSHROOMS.

INGREDIENTS


- 8 farm egg yolks

- 4 truffle layers

- 4 fine mozzarella slices

- 100 g of confit mushrooms

- 100 g of diced Iberian ham

- 200 g of potato cut in julienne

- 1dl of oxtail soup



ELABORATION AND PRESENTATION

Place two yolks in each dish, put a truffle layer on them and a mozzarella slice. Put the ham and the confit mushrooms around the dish. Preheat the oven to 120º and place the dishes in it for 3 minutes. Remove the dishes from the oven and place the fried potatoes on the yolks and the oxtail soup over the mushrooms and the ham.
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