600g sustainablyfarmed Paiche, cut in fillets of approx. 50g
200g plantain, chargrilled with the skin on
90g unsalted butter
60g yellow chilli puree
60g red kiwicha
10ml achiote oil
3 limes, juiced
30g cacao crumbs
10g mixed herbs
10g edible flowers
10g organic radish,sliced
Place the plantain banana on the stove to chargrill with the skin on until the skin starts to tear apart. Remove and leave to cool down. Remove the flesh with a spoon and leave to the side.Cut the Paiche fish in small pieces of 50grs each and leave ready to cook. Place butter in a non-stick pan and cook until the butter is browned, add the fish and continue cooking – this will take about 2 to 3 minutes. Add the lime juice and chopped seaweed. Remove from the heat and add the chocolate crumb. Cook kiwicha for 7 minutes in boiling salted water. Strain and add the achiote oil and yellow chilli puree. At the same time warm up the plantain banana season with touch of salt, and some of the burnt butter.
Place 3 spoons of plantain banana on the centre of the plate. The fish on top of the banana puree. Add the seaweed butter and decorate with red kiwicha, herbs, flowers and the sliced radish. Enjoy!
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