I bread them with flour and egg and deep fry it

This aperitif is made of anjovis mousse and cherry tomato that is marinated in soy sauce, ginger and other spices. The sprinkled with crushed olives on top

Most of the time I make the scallops and plate it with them. Which looks like this

Poached egg

I also made this potato ham thing which goes with steak

This aperitif is made of spring onion mousse, pickled raw mackerel and whipped tomato cream

This is grilled sucking pig/piglet with apple and carrot sauce

Langostinos which I think are prawns and the cochinillo/sucking pig

And Friday night I was in the cold side because they needed help there so here's what we did

Squid with squash sauce and crushed olives

Cheese cake with coffee ice cream

French toast/torrijas, chocolate cake, apple cake and toffee with whipped rice pudding

Plating if the pigeon

Crayfish with cellery

Ciervo/deer

Salmon, spring onion mousse and whipped tomato cream with crispy salmon skin and crushed olives on top 

That's my first week in the hot side so far and I looking forward for the next coming weeks. I just have two weeks left so I wanna make and learn the most out of it. I'll update you guys on my next post. See yah! :)