Salmon, red kiwicha, yellow potato, rocoto chilli
Ingredients
Fish & Shellfish
- 800g of salmon fillet
- 50g of sea bream, or other white fish cut into pieces
Store Cupboard
- 12g of salt
- salt
- salt
- 40g of mayonnaise
- salt
- 100g of mayonnaise
- salt
- 10g of rock salt
- salt
Oils & Vinegars
- 50ml of achiote seed oil
- 250ml of vegetable oil
- 50ml of extra virgin olive oil
- olive oil
- 10ml of olive oil
- 30ml of olive oil
- 50g of extra virgin olive oil
- vegetable oil, for deep-frying
Spices & Dried Herbs
- 50g of dried achiote seeds
- 10g of ginger, peeled and chopped
- 1/2 chilli, preferably limo chilli, roughly chopped
Speciality Ingredients
- 200g of kiwicha grain
- 4 kiwicha flowers
Fruit & Vegetables
- 1 beetroot
- 450g of yellow rocoto chilli, to make the paste
- 500g of King Edward potatoes
- 1 white onion, small, peeled and cut into chunks
- 1 celery stick
- 1 garlic clove, large, crushed
- 62ml of lime juice, passed through a chinois
- 75g of lime juice, fresh
- 2 garlic cloves, minced
- 2 limes, juiced
- 4 wild garlic leaves
- 24 sea asparagus
- sea grapes, 8 sprigs of
Beverages
- 400ml of water
- 70ml of iced water
Dairy
- 100g of double cream
- 30ml of whole milk
Salad & Fresh Herbs
- 1/4 bunch of coriander, roughly chopped
- 70g of coriander, leaves and stalks
Bakery
- 1 slice of white bread