Potato gazpacho 8 medium-sized potatoes which keep their shape after boiling 1 tsp cumin 4 baby radishes 1 small cucumber 1 small white onion 500 ml chicken or meat stock flavoured with pieces of Iberian ham 2 tbsp red wine vinegar 2 tbsp Mallorcan olive oil Salt Freshly ground black pepper Lemon juice 250 ml milk Nutmeg 1 tbs chopped chives Dry Hierbas de Mallorca and ñora pepper sauce 1 red onion 2 cloves of garlic 2 ñora peppers 250 ml orange juice 1 tbsp tomato purée 1 tbsp Mallorcan olive oil 20 ml dry Hierbas de Mallorca 1 laurel leaf 1 tsp Espelette pepper Chicken Farce 100 g skinned chicken breast 1 egg yolk 125 ml cold single cream Chile pepper Lemon juice Salt Sole Sandwich 1 kg sole fillets 2 thin slices of Tramezzino bread (Italian sandwich loaf) 200 g chicken farce Mallorcan olive oil Pepper and salt

Boil the potatoes with the cumin until soft, remove and leave to cool a little. Peel five of the hot potatoes, cut into slices, season and coat with the meat stock flavoured with ham. Season with vinegar and Mallorcan olive oil. Peel the cucumber and radishes, remove the pips of the cucumber, and cut into thin slices. Mix with the potatoes and leave to stand for 1 hour. After that, season to taste. Peel the remaining potatoes and cook them again with the chopped onion, milk, and remaining stock. Season with salt, pepper and nutmeg and beat the mixture together. Subsequently leave to cool, add potatoes, cucumber and radishes and mix with the chives. Cut the ñora peppers in half and remove the pips, then lightly fry. Remove them from the oil and add the chopped red onion and garlic and fry until golden brown. Add the tomato purée, laurel leaf and Espelette pepper, brown and then add the dry Hierbas de Mallorca and orange juice. Remove the flesh from the ñora peppers with a spoon and add to the sauce. Leave the sauce to reduce, season and strain. Mix the cold chicken breast with the egg yolk and the lobster legs in a blender until a smooth mixture is obtained, season and gradually add the cold cream. Season the fillets of sole and cut the bread into a rectangular shape the same size as the fillets. Spread a fine layer of the farce on the bread, place the fillets of sole on top, spread a line of farce on them of the thickness of a finger, place another fillet on top, add a thin layer of farce and finish off with another slice of bread. Do the same with the other fillets of sole. Wrap the sandwiches in greased aluminium foil. Steam cook in the oven for 12 minutes, then unwrap the sandwiches and fry them in a frying pan with Mallorcan olive oil until golden brown. Cut into pieces with an electric carving knife.

Pour the gazpacho soup into a bowl and sprinkle with Hierbas de Mallorca and ñoras sauce. Arrange Sole sandwich and soup bowl on a plate and serve immediately.