Warm asparagus pudding with smoked cod, dried grapes vinaigrette and gazpacho

For the pie:

• Cut the onion, the carrot, the leek and the piquillo pepper into brunoise.
• Simmer the vegetables in this order, onion, carrot, leek and lastly the piquillo pepper, set aside.
• Peel and sautée the prawns with chopped garlic, add salt and pepper off the heat.
• In the mixer blend half of the prawns, the simmered vegetables, the cream and the eggs.
• Thinly slice the asparagus lengthwise.
• Butter and sprinkle with breadcrumbs a 0.5 l mould.
• Place the asparagus and the shrimps that we have set aside in the bottom of the mould, cover with the previous mixture and cover the mold with aluminum foil.
• Bake in the oven with steam at 100 ºC, for about 30 minutes or in bain-marie.
• Check with a skewer if it is done. Once cooked blast chill for 10 minutes and remove from the mould whilst warm.

For the smoked cod:   

• Heat the oil to 40 ºC with two sticks of thyme to flavor it. Let it cool.

For the raisin and ginger vinaigrette:

• Chop the piquillo peppers, the raisins and the peeled and grated ginger.
• Beat the oil and the vinegar and garnish with the peppers, raisins and ginger.
• For the bouquetiere of fresh vegetables  and the vinaigrette

For the gazpacho sauce.      

SET UP

• Cut two pieces of pie still warm.
• Brush the smoked cod with the thyme flavored oil and give 30 mm ring shape.
• Place the bouquetiere and decorate the plate with the vinaigrette.
• Separately serve the gazpacho in a sauce bowl.