Fillet the Sea Bream and sprinkle with salt and pepper.Wrap in paper with the butter.Close the papillote and bake in the oven for 12 minutes.Serve with the vinegrette of coffee flavoured truffles.To prepare vinegrette, mash the egg yoke and mix with tomato, truffles, vinegar and oil.

Heat the oil in a frying pan and fry the shrimps.Add the liquor, lemon and cream.Allow to thicken a little and serve with rice

The milk and cream are heated together with the open vanilla stick. Beat the eggs with the sugar until frothy. Add the milk to the beaten eggs stirring all the time; leave on a low heat and continue stirring until the consistency is enough to coat a spoon. Add the olive oil, stir and place in an ice-cream making machine.

Ingredients:
2 medium avocados
1 tomato (preferably a pear or mata tomato)
1/2 an onion or chive
juice from 1/2 a lemon
salt
Tabasco
1 soup spoon of Extra Virgin Veá Coffee Olive Oil

Peel the avocado. A trick to do this without leaving lots of the fruit on the skin is to "massage" it first or to rol it on a table to make the skin come off more easily. Once peeled, cut up and remove the stone. Put into a mixer. Peel the tomato and cut up the onion, adding to the mixer.
Salt to taste, add a little Tabasco and the coffee oil. Don't use too much oil as it is only to give taste. Avocado is a very fatty fruit and the sauce shouldn't be too runny.
Add the juice of half a lemon which in addition to giving a wonderful flavour allows us to keep the left-over sauce in the fridge without it going off.
We whisk all this in the mixer until the required consistency and it's ready. It is very refreshing and tasty but can be a bit strong at night.