By Francisco Javier Yebra. Restaurant Yebra.

The menu at the Yebra restaurant is in a constant state of change, seasonally and even weekly. Tapas that have been created with a lot of imagination do not leave anyone indifferent.

Melon gelatin

Ingredients:

600 gr. of Cantaloupe · a splash of Mioro wine (Gran Privilegio del Condado) · 1.1 gr. of agar-agar

Preparation:

The melon is cut and crushed in the Thermomix. Next, it is passed through the cone strainer and put to cook with the agar-agar. A splash of wine is added and when it reaches a boil, it is taken off the fire and left to sit in the refrigerator in a container that allows for a centimeter of thickness.

Spiced tomato cloud

Ingredients

500 gr. of tomato juice · some drops of Tabasco sauce · 30 gr. of sugar · a tablespoon of oregano, thyme, fennel and bay leaf · 400 gr. of water · 5 gelatin sheets

Preparation

The tomato is mixed with the water, sugar and spices and is brought to a boil until it is reduced to half the liquid (the spices should be well infused). Next, it is passed through the sifter, after which the gelatin sheets hydrated in water are added. It is put though a siphon with two CO2 charges and later left to cool in the refrigerator for an hour.

Surprise mushroom

Ingredients

Mushrooms (the quantity chosen at one’s discretion) · 400 gr. coconut cream concentrate (for the coconut cream) · 3 gr. of algiante · 500 gr. of water · 2.5 gr. of calcic · bacon sheets

Preparation

The mushrooms are well cleaned and their stems are cut, leaving only the top. They browned on the grill and set aside.

Meanwhile, the alginate is mixed with 1/3 of the coconut juice and crushed. Then it is mixed with the remaining coconut cream, strained and stuffed into a large syringe. Dissolve the calcic in water, forming a base over which the mix is evenly distributed drop by drop through the syringe. After a minute, take it and strain it, washing what´s left in the strainer in cold water. Finally, the bacon sheets are cooked in the Salamander until they are crispy.

Finishing touches and presentation

Cut a piece of the melon gelatin in rectangle shape and put it in the Salamader for 40 seconds so that it warms up. Cut the tuna morrillo into three pieces, brown them on the grill and stack them on the gelatin.

Put tomato cloud with the mushroom previously stuffed on the other side of the plate with the coconut beside it and the crunchy bacon covering the top.