Etéreo has no secrets.

Method

1. 1

   Base blend. Put all the ingredients in the Thermomix except the coriander stalks.

2. 2

   Blend. Blend at V10 for 1 min. Add the coriander stalks and blend for another 20 s.

3. 3

   Strain. Pass through a fine chinois. Keep cold until use.

4. 4

   Store. Keep in an airtight container at 0–⁠4 °C. Shelf life: 3 days.

Key points

• Coriander at the end: with only 20 s of blending, the stalks give aroma without releasing chlorophyll, so the milk doesn’t turn green.
• Fish in the base: the 17 g of trimmings add protein and a briny saltiness, and help bind the emulsion and give it body. It should be fresh fish of the day.
• Lime: squeeze it at the last moment and not too hard, so the peel doesn’t make it bitter. If the juice has been left to stand, the acidity fades and bitter notes appear.
• Temperature: ideally work with well-chilled ingredients and water, because the heat of the jug at V10 cooks the fish and dulls the aromas.
• Final adjustment: taste after straining. The water sets the intensity, and the salt and lime the balance; adjust to the fish of the service.
• Service: marinate the fish as the dish goes out, not in advance. Whisk or stir it just before use, because it separates as it stands.

Method

1. 1

   Gelatine. Soak the gelatine in cold water beforehand and squeeze it out.

2. 2

   Blend. Put all the ingredients in the Thermomix and blend for 8 min at V10.

3. 3

   Freeze. Fill the Pacojet beakers and freeze.

4. 4

   Churn. When ready, churn in the Pacojet.

Key points

• Bromelain: fresh pineapple contains an enzyme that breaks down gelatine and weakens its ability to stabilise. If the texture falls short, blanch the pineapple or heat the juice (above 70 °C) before blending.
• 8 min at V10: the friction warms the mixture, which helps dissolve the gelatine and fully hydrate the xanthan, and leaves a very fine purée. Cool before filling the beakers.
• Sugars: the TPT brings the sweetness and the dextrose sets the hardness. With a lot of dextrose the sorbet is softer; if it is very hard when churning, add more dextrose.
• Xanthan: 0.3 g is enough to give body and delay crystallisation. Any more and the texture turns gummy.
• Coriander: the heat and the blending time dull its green and its aroma. For more presence, add it in the last minute.
• Pacojet: don’t go past the fill line. Freeze at –22 °C for at least 24 h and churn just before service.

Method

1. 1

   Fry. Fry at 170 °C for 2 min.

2. 2

   Drain. Drain on kitchen paper.

Key points

• Cover: the kernels jump as they fry, so use a fryer with a lid or a deep pot.
• Doneness: take it out when it is golden and sounds hollow. If it darkens, it turns bitter.
• Season: salt it while hot, just drained, so the salt sticks.
• Store: in an airtight container at room temperature, as moisture softens it.

Method

1. 1

   Cut. Cut the onion into fine julienne.

2. 2

   Rinse. Rinse 3 times in cold water.

3. 3

   Set aside. Drain well and keep cold.

Key points

• Rinsing: the cold water washes away the sulphur compounds, so the onion loses its harsh bite and keeps its crunch.
• Drain: dry it well so it doesn’t water down the tiger’s milk.

Method

1. 1

   Blend. Put the avocado and the lime juice in a beaker and blend with a stick blender until smooth and silky.

2. 2

   Adjust. Adjust the salt.

Key points

• Oxidation: the lime delays it, but cover with cling film touching the surface and make it close to service.
• Texture: for a finer finish, pass through a sieve and fill a piping bag.
• Lime: start with 5 g and work up. It should go with the avocado without overpowering it.

Method

1. 1

   Curing salt. Blend the coarse salt with the coriander and sea lettuce until even.

2. 2

   Cut. Cut the redbanded seabream.

3. 3

   Cure. Cover the fish with the curing salt and cure for 20 min.

4. 4

   Rinse. Rinse in cold water.

5. 5

   Dry. Dry well and keep cold.

Key points

• Cure: in 20 min the salt firms the flesh and seasons it through. If the cut is thicker or thinner, adjust the time.
• Cold: cure in the fridge and always work the fish cold.
• Drying: dry thoroughly after rinsing so as not to water down the tiger’s milk.

Method

1. 1

   Roast. Put in the oven at 200 °C, V5, for about 30 min or until the inside reaches 75 °C.

2. 2

   Check. Check with a knife: it should go through without effort.

3. 3

   Peel. Peel the sweet potato.

4. 4

   Blend. Blend in the Thermomix at V10 for 10 min, until fine and smooth.

5. 5

   Set aside. Set aside and chill until use.

Key points

• Blend while hot: peel and blend the sweet potato straight from the oven; cold, the starch gives a grainy texture.
• Doneness: the time is a guide, as it depends on the size of the sweet potato. The probe and the knife decide.
• Roasted vs. boiled: roasting concentrates the sweet potato’s sugars and it absorbs no water, so the purée is denser and tastier.

Steps

1. 1

   Base. In a bowl, add the diced seabream.

2. 2

   Dress. Dress with a little salt and chopped coriander.

3. 3

   Tiger’s milk. Add the tiger’s milk and a little evaporated milk.

4. 4

   Plate. On the chilled plate, serve the fish with the tiger’s milk around it.

5. 5

   Chulpe corn. Place the chulpe corn to one side.

6. 6

   Creams. Pipe dots of avocado cream and sweet potato cream.

7. 7

   Red onion. Dress the red onion with tiger’s milk and place it on top of the ceviche.

8. 8

   Sorbet. Finish with a quenelle of pineapple-coriander sorbet.