VEGETAL ORIGIN PROTEINS
ANIMAL ORIGIN PROTEINS
Peruvian Causa and Jack Mackerel
Baked Jack Mackerel with lemon, herbs, and white wine.
Baked Jack Mackerel fillets with tomato and sesame seeds
Jack Mackerel fillets with cuscus with almonds and bell peppers
Southern ray’s beam with crust, coriander and grilled vegetables
Grilled Southern ray’s beam with Pomodoro and capers
Dill squash soup and mussels mini-salad in green sauce
Hake with cherry tomatoes, basil, zucchini, and olives en papillote
Fish Tacos with avocado, cabbage and sour cream
Italian Pasta with tomatoes and mussels
Mussel Thai soup
Chickpeas with mussels
Breaded giant squid and sriracha mayonnaise sauce
Giant Squid and mushroom risotto
1.- Bake the potatoes. It is better to bake them, but you can also boil them until really soft. Once ready, let them cool off.
2.- Skin and grind the potatoes with a potato masher, season with salt, pepper and the yellow chili pepper paste.
3.- In a hot pan, add a dash of olive oil and cook the Jack Mackerel fillets, season with salt and pepper. Get them out of the heat and let them cool off.
4.- With a fork, shred the fish until completely minced. Put aside.
5.- Peel and slice the avocados in thin slices.
6.- Use a ring-shaped mold to give the correct shape to the Causa. Set two tbsp. pureed potatoes within the base of the mold, squeeze to the bottom with a spoon, add two tbsp. shredded Jack Mackerel, avocado slices and another layer of pureed potatoes. Adorn with avocado slices and chive