Flower and Manchego Cheese, eel, watercress and grapes by María Morales

Ingredients

    • 125 g Manchego cheese
    • 300 ml cream
    • Watercress handful
    • Smoked eel
    • Red seedless grapes
    • Fresh red sorrel sprouts

Preparation

  • Place the wedge of Manchego Cheese on the cutting board.
  • With knife or mandolin, cut thin slices of Manchego Cheese (the slices should be thin enough to bend without breaking, but not so thin that they crumble).
  • Take a slice of Manchego Cheese and fold it slightly in half lengthwise. Then roll it from one end to the other to form the centre of the flower.

For the cheese and watercress cream:

  • Heat the cream in a saucepan and bring to the boil, stirring constantly with a whisk.
  • Cut the Manchego Cheese into cubes and add to the cream.
  • Blend well, leave to cool and blend again.
  • Put in a bottle.

Finishing and presentation

  • Place the eel on top of the flower together with the grapes.
  • Finish with the sorrel on top of the flower.