How to make Salmon Marinated in tuno cactus fruit, Guia Flower Cheese, Avocado and Sweet Potato Crunch, by che Xavier Blanco
– Salmon marinated in Indian Tuno
Submerge the salmon in a bowl containing the tuno indio juice, beet juice, the limes and salt. Let sit for 20 to 30 hours in the refrigerator. The acids will weaken the salmon’s muscle fiber making it more tender. Once marinated remove the fish and dry. The salmon will be stained purple on the surface and its texture will be smooth and tender.
– Cream of flor de Guía cheese
Heat heavy cream in a pot and melt the flor de Guía cheese in it. Slowly lower the heat until the texture is thick and concentrated. Set aside.
– Avocado and cumin cream
Blend the avocado, cumin, coriander and the juice of one lime in a blender. Add a pinch of salt.
– Crunchy yams
Broil the yams in the oven at 180 degrees, without removing skins, for 40 minutes. (time varies depending on yams’ thickness). Remove the flesh from the yams and blend with heavy cream and butter. If you don’t have a Termomix to control the temperature while blending, first heat the cream and melt the butter, then blend with yams. Spread the puré with a spatula onto a “silpat” or sheet of baking paper. It’s important to make a uniform layer just a few millimeters thick The thinner it is the sooner it will dry and the better the texture. Set to dry at room temperature in a dry environment. Or to speed up the process dry in oven at 65 degrees for a few hours. The key is to remove as much moisture as possible before frying. Once dry lightly fry in large segments being careful not to burn them. Form the segments into the desired shapes before they cool. Let cool until crunchy. Decorate with salmon eggs on a plate.