FLOR DE ESGUEVA CHEESE AND TOMATO JAM ON A CAROB BREAD WITH TOUCHES OF MARINATED HERRING

INGREDIENTS:

Carob bread:
450 gr wheat flour
50 gr carob flour 
10 gr yeast 
280 gr full cream milk 
7 gr salt

Tomato jam: 
500 gr ripe tomato 
75 gr lactose 
125 ml water

Cheese: 
Flor de Esgueva cheese

Vinaigrette: 
50 gr olive or mushroom oil 
1 gr chopped black truffle 
1 tbsp chervil, chopped 
1 tbsp parsley, chopped 
3.5 gr pine nuts 
3.5 gr hazelnuts 
Salt

Others:
Herring 
Microgreens

PREPARATION:
For the carob bread: Place the yeast in warm milk. Sift the flour and add the milk, yeast and salt. Stir to form a dough. Knead and leave to stand for 2 days. Stretch the dough and bake at 200ºC for 3 minutes. Leave in
the oven for 1 minute more with the door open.

For the tomato jam: Blanch, peel, seed and dice the tomatoes. Sweat over a medium heat and add the lactose. Cook gently until the mixture starts to caramelise. Add the water and cover the pan. Cook over a very low heat for 2 hours.

For the cheese: Cut into small pieces.

For the vinaigrette: Blend the mushroom oil, truffle and nuts for half a minute. Season with salt and pepper. Chop the remaining nuts with a knife. Mix in the chopped herbs and pine nuts.

TO SERVE: Place a rectangle of crisp carob bread on a flat plate. Top with a little tomato jam. Add pieces of cheese and a few slices of herring. Decorate with microgreens.