DOGFISH BELLY GRILLED OVER OLIVE STONE COALS WITH OLIVES AND TOMATO WATER

INGREDIENTS

For the olive emulsion:
100 gr. avocado 150 gr. olive purée
15 gr. olive oil, first pressing
30 gr. fresh scallion
10 gr. blanched coriander
1 clove garlic, blanched
Salt and pepper
1 gr. vitamin B
For the tomato water: 
Tomatoes
1 gr. diatom algae
Clarimax machine
For the dogfish belly:
250 gr. dogfish belly
1 kg. sea salt
1 kg. olive stone coals
Others:
1 sprig Salicornia
Herbs
Flowers

PREPARATION

Olive emulsion: 
Peel the avocadoes and remove any spoilt parts. Place in a robot with the olive purée, olive oil, scallions, coriander and garlic. Blend to make a smooth purée.
Transfer to a container and add 1 gr. vitamin B to prevent the mixture from oxidizing.
Tomato water: 
Crush the tomatoes and add 1 gr. diatom algae. Clarify with the Clarimax machine. This gives tomato water in a few seconds. Leave to stand.
Dogfish belly: 
Trim the edges of the dogfish belly. Place in sea salt and leave for about 25 minutes. Dip into seawater to remove the salt. Place the fish directly onto the hot grill over the hot olive stone coals. Grill for approximately 6 minutes depending on the heat given off by the coals.

TO SERVE

Place a drop of olive purée on the plate and surround with the crystallized tomato water. Add the salicornia, herbs, and flowers, then place the grilled dogfish belly to one side.