500 g Reineta apple from El Bierzo
500 g water with lemon juice
5 g branch saffron
Salt
Pepper
300 g desalted cod
150 g warm milk
1/2 clove garlic soaked in 200 cl olive oil

For the apple

Blanch 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.