For the
appleBlanch the sliced
apple in boiling water for 10 minutes, drain the
apple, crush and strain through a colander. Add the saffron and allow to rest in a cold place for 1/2 hour. Season with salt and pepper.
For the cod quenelle
Boil the cod in milk, once boiling remove from heat, add the garlic, mince and whip with the oil until the mixture is creamy and soft.
For the crunchy corned beef from León
Leave to dry thin slices of corned beef in a non-stick pan, and place another pan on top so that the corned beef keeps its shape, simmer until crunchy.
Serve in a deep dish, half fill with the
apple soup; place the cod quenelle on one side and the crunchy corned beef on top.