Cold starters sampling trolley - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Smoked cod 0.15 kg
• Spring onions 2.0 ud
• Granny Smith apple 0.25 kg
• Avocado 0.2 kg
• Eggs 6.0 ud
• Mushroom sauce 0.1 l
• Glazed fruit 100.0 g
• Quail 0.25 kg
• Duck liver 0.1 kg
• Carrots 0.05 kg
• Orellana Mushrooms 0.15 kg
• Vegetables chips 100.0 g
• Frozen octopus no. 1 0.25 kg
• Potatoes 0.15 kg
• Bacon 0.05 kg
• Sterilised milk 0.25 l
• Sweet paprika 2.0 g
• Extra virgin olive oil 0.1 l
• Coarse salt 2.0 kg
• Monkfish 0.2 kg
• Prawns 0.2 kg
• Grooved carpet shell 0.1 kg
• Marie Rose sauce 0.125 l
• Salmon roe 10.0 g
• Cold marinated anchovies 0.25 kg
• Basic ratatouille (Fine dining) 0.25 kg
• Chinese wonton lasagne 0.5 ud
• Gazpacho sauce 0.125 l
• Bouquetiere of fresh vegetables 5.0 ud
• Vinaigrette for the bouquetiere of fresh vegetables 0.06 l