COLD ROAST TOMATO FILLED WITH ROCKET AND SERVED WITH COD AND OLIVE

INGREDIENTS:
Vine tomatoes with stem
Ponzu sauce
Beetroot earth
200 gr wheat flour
200 gr ground almonds
20 sachets cuttlefish ink
2 cooked beetroots
100 gr butter
Salt
Rocket emulsion
400 gr rocket
200 gr stock
10 gr corn flour
60 gr cream
100 gr butter
Salt
Marinated cod:
Fillets of salt cod (desalted, 60 gr per person)
Virgin olive oil (30gr)
Chopped garlic (1 tablespoonful)
1 pinch of cayenne pepper
Others:
Fresh pink tomato cut in blocks
Black Kalamata olive paste
Red onion, cut in very fine julienne strips
Romesco sauce
PREPARATION:Tomatoes: Blanch and peel the tomatoes without removing the stem. Submerge in ponzu sauce, then place on a pan covered with baking parchment. Bake for 80ºC for about 3 hours.
Beetroot earth: Mix all the ingredients in the robot and blend to form a paste. Use a spatula to spread in a thin layer on baking parchment. Bake for about 10 minutes at 190ºC to make a dry “biscuit”. Leave to cool, then crush.
Rocket emulsion: Blanch the rocket and cool with iced water. Mix the cream, stock and corn flour in a pan and bring to the boil. Drain the rocket well and place in a robot. Add the cream mixture, and blend for 6 minutes at 60ºC. Then add the butter and blend for 1 minute more. Strain and cool.
Cod: Cut the fillets into thin slices, just under 1 cm thick. Macerate in the oil, chopped garlic and cayenne for about 2 hours.

TO SERVE:Warm the tomatoes. Use a cocktail stick to empty out from the bottom. Use a syringe to fill with rocket emulsion.
Sprinkle the dish with beetroot earth, add a few drops of rocket emulsion, some romesco sauce, a little olive paste and some red onion. Arrange a few blocks of pink tomato and dress with virgin oil and salt flakes. Top each block with a slice of cod. Finish by distributing the stuffed tomatoes around the plate.