Tapioca base 1.5 l water 200 g minced tapioca Preparation Bring water to the boil. Add tapioca when water starts to boil. Stir for 15 minutes over a low heat. Mix in a blender until it becomes a fine paste. Strain and leave to cool. 16 peeled crayfish tails 1 l liquefied pineapple 50 g sugar 100 g Sobrassada de Mallorca Tapioca base Kress Mallorcan olive oil Balsamic vinegar Fine salt Fine sea salt

Put the liquefied pineapple to boil in a small saucepan. Add some tapioca base until liquefied pineapple starts to thicken. Stir constantly on a low heat. In a second saucepan, melt Sobrassada de Mallorca and sugar. Add tapioca base until the mixture starts to thicken. Remove both pans from heat when textures are thick and elastic. Pass through a fine sieve and leave to stand. Season the crayfish tails with a little salt. Heat some Mallorcan olive oil in a frying pan. Fry crayfish tails until golden brown, ensuring that they do not cook too much. Store in a hot place.

Lightly heat both purees. Put a spoonful of the pineapple puree onto a heated plate. Place sautéed crayfish tails on top of the puree. Sprinkle Sobrassada de Mallorca sauce over the crayfish tails. Decorate with cress dressed with Mallorcan olive oil and balsamic vinegar. Serve hot with a sprinkling of fine sea salt.