Fried crayfish with tempura, garnished with idiazabal cheese soup and concassé style tomato

For the crayfish:

• Peel the crayfish leaving the last ring and the tail on.
• Prepare the tempura with trisol.

For the soup:

• Prepare a white stock.
• Heat and melt the grated cheese with the cream, once melted give texture using the white stock and season.
• For the garnishing:
• Make a concassé tomato.

To decorate:

• A piece of crust of Idiazabal.
• Baby leaf salad.

SET UP

• Cover the crayfish with tempura and fry in intense olive oil, plate up in a fryer basket.
• Saute the concassé tomato and add a quenelle on a ramekin, add the hot soup and sprinkle with powdered tomato.
• Decorate with a piece of Idiazabal with sesame or alternatively crumble the cheese.
• Decorate with parsley sauce.