Pickled cheek, sea cake and snails - Balfegó

Ingredients

• 1 pc. tuna cheek
• 1 cabbage leaf
• 3 garlic cloves
• 2 sprigs of thyme
• 2 sprigs of rosemary
• 2 chillies
• 1 bay leaf
• Olive oil
• Salt
• Pepper
• 200 g tuna broth
• 100 g julienned onion
• 60 g carrot
• 20 g garlic
• 2 g thyme
• 2 g rosemary
• 3 g black peppercorns
• 7 g emulsifier/L
• 2 1/2 g xanthan/L
• 1000 g cheek trim
• 1 pc julienne onion
• 1 clove garlic
• 1000 g mussel broth
• 250 g snail
• 200 g caldo atún
• 4 g thyme
• 4 g romero
• 4 g peppermint
• 10 g kappa/liter
• 65 g onion
• 40 g fennel
• 10 g diente ajo
• 10 g olive oil
• 20 g trimmed ham
• 30 g chamomile
• ½ ud sweet red pepper
• 5 g black peppercorns
• 1 pc cayenne
• 8 g paprika from La Vera
• 50 g crushed tomato
• 500 g cauliflower
• 100 g butter