This is how salmon marinated in Indian tuno, flor de Guía cheese, avocado and crunchy sweet potato, from chef Xabier Blanco is cooked
Salmon marinated in Indian tuno
Submerge the salmon in a container covered with the marinade made with the juice of prickly pear, beet juice, limes and salt. Leave to act between 20 and 30 hours in a cold room.
The acid from the marinade will weaken the muscle tissue of the salmon, denaturing the proteins and thus producing a greater tenderness of the product.
After the marinating time, we remove the salmon loin and dry it. The piece will have been superficially impregnated with a purple color and with a smooth and tender texture.
Guide flower cheese cream
Heat the cream in a saucepan and melt the flor de Guía cheese inside the cream. Reduce slowly until a thick and concentrated texture is achieved. Reserve.
Avocado and cumin cream
Blend the avocado, cumin, coriander and the juice of one lime in an American glass. Put a pinch of salt.
Sweet potato crisp
Roast the sweet potato in the oven without removing the skin at 180 ºC for 40 minutes. (The time will vary depending on the thickness of the sweet potato).
Remove the pulp from the sweet potato and mash it with the cream and butter. If we do not have a Thermomix with which to apply temperature when crushing, we will slightly heat the cream and melt the butter in it to crush it later with the sweet potato.
Once crushed, we stretch the puree on a silpat or a sulphurized baking paper with the help of a tongue or spatula. It is important that a uniform sheet of millimeters thick remains. The finer it dries and the better texture it will be.
We let it dry in a dry place at room temperature. Or if we want to speed up the process we can dry it in the oven at 65ºC for a few hours. We must extract the maximum moisture from the product before frying it.
When it is dry, the foil fry large portions (slightly so that they do not burn) and we shape the crunchy one we want before it cools. We let it cool down so that they are crisp.
We decorate with salmon roe to finish the dish.
800 gr of salmon fillet
600 gr of Indian tuno juice
200 gr of beet juice
2 limes, squeezed
200 gr of salt
200 gr Flor de Guía Cheese
100 gr of cream 35%
a pinch of cumin
a handful of chopped cilantro
1 kg large yellow sweet potato
130 gr of cream
120 gr of butter
Salmon roe to finish the dish