Warm cod and avocado salad

For the cod:

• Gently fry the garlic slices in soft olive oil, once golden remove them and set aside.
• When the oil is warm, add the slices of cod with the skin facing up and cook gently.
• Once the cod is practically cooked allow to cool. Separate the cod from the oil.
• Emulsify the cod juices with oil with a whisk or strainer.
• Glaze the cod with a little soft oil.

For the crab salad:

• Cut the onion into brunoise and simmer.
• Dice the mushrooms and sautée in soft olive oil.
• Blanch the tomato, peel and dice.
• Crumbled spider crab (it can be substituted for crab, lobster, prawns, etc.).

For  the guacamole.     

For the sauces:

• Make a muslin or garlic cream.  
• The pil-pil to cook au gratin: add the yolks to the pil-pil and set aside in the fridge.
• To decorate: prepare a raisin vinaigrette by crushing them with a little water and emulsifying with oil, passing through a fine sieve. 

SET UP

• Place a ring in the center of the plate, add two tablespoons of guacamole, on top 5 or 6 slices of cod, a little of the mixed and sauted salad and another 5 or 6 slices of cod (forming a flower), finish with two tablespoons of pil-pil with egg yolk and cook au gratin.
• Once the cod is cooked au gratin, add the garlic cream and decorate with the raisin vinaigrette.