Crusty surface, anchovies with salted cream and emulsion of roasted vegetables

For the cauliflower couscous:

• Grind the cauliflower and the carrot in the thermomix until they are reduced to fine grains.
• Chop the pistachio.
• Chop the corinto raisins.
• Peel, deseed and dice the tomato.

For the salted anchovy cream:

• Chop the onion and simmer.
• Add the anchovies, the sliced bread and the cream.
• Boil everything together until the bread melts.
• Blend and strain. 

For the roasted vegetable (pumpkin) ali-oli:

• Dice the pumpkin.
• Roast the seasoned and oiled pumpkin and then cool.
• Put a clove of garlic in the mixer, add the pasteurized egg yolk and the roasted pumpkin. Blend well and add the oil while continuing to blend until getting a perfectly smooth mix
• For the decoration:
• Select a few sprouts and some chives.

SET UP

• Sautée the cauliflower couscous, add the chopped pistachio.
• Off the heat, add the corinto raisins and the diced tomato.
• Heat the anchovy cream.
• Arrange the cream in a deep plate and the couscous on top with the help of a ring.
• Decorate with the roasted vegetable ali-oli and the sprouts.