Pickled Paiche Confit, Onion and Chilli with Braised Yucca & Creamed Leeks
0.75 h
4 raciones
Difficulty:
Media
Ingredients
FOR THE PAICHE
150 g paiche
1 lemon
1 clove garlic
1 Cambita chilli
w or w/o salt
10 ml oil
FOR THE MARINADE
150 ml white vinegar
100 g onion
100 g sugar
6 carrots
200 g white vinegar
Mixed peppers
w or w/o salt
FOR THE HUACATAY JUICE
1 g xanthan gum
1 bundle huacatay
4 g alga-agar
FOR THE BRAISED YUCCA
1 yucca
1 purple corn cob
1 bag squid ink
FOR THE CREAMED LEEKS
100 g leek
50 g butter
25 g cream
w or w/o salt
w or w/o pepper
OTHER
1 tomato
w or w/o olive oil.
For the paiche
1st Place all the ingredients in a vacuum pack bag or a zipped freezer bag; extract the air using a packaging machine or submerging the zipped bag slowly into water (not all the way, just until the air is gone, then close).
2nd Cook in hot water at 55º for 8 minutes.
For the huacatay juice
1st Whiten the huacatay; cool down with ice. Blend with some of the cubes. Strain.
2nd Mix the xanthan and agar, adding in the huacatay juice and bring to the boil. Take off the flame; cool until it turns to jelly. Mash again and set aside.
For the marinade
1st Mix all the ingredients together and vacuum-pack. Set aside. If you do not have a packager, make a traditional marinade.
For the braised yucca
1st Cook the peeled yucca and cut into sticks measuring two cm thick by 4 cm tall; place in water with the squid ink and purple corn.
2nd Once cooked, fry and set aside.
For the creamed leeks
1st Julienne the leek and fry in the butter on a very low heat until very tender. Mash, strain and mix with the cream. Season.
Serving
Place a spoonful of creamed leek at the base of the plate. Place the black yucca on top and rest the fish against the yucca. Decorate the plate with some spots of huacatay juice and place some tomato seeds alongside for freshness; dress with olive oil and salt. Finish it off with the pickled onion and chilli.
