Step by step
Make the cream of tubers, cooking everything but the butter. Grind and add texture with butter. Reserve.
For the ajilimójili, crush everything raw.
For the squid ink oil, mix the two elements.
Clean the trout roe, put them in sea water for 30 minutes and steam them for another 30 minutes at 58 degrees. We reserve them in olive oil.
Clean the squid and sauté in a wok with ajilimójili dressing.
Assemble the dish and top with the trout roe to give it a touch of saltiness.
Credits: O Eirado da Leña Restaurant // Chef: Iñaki Bretal