Arrollado de Palta

Arrollado de Palta

By
From
Andina
Serves
4
Photographer
David Loftus

Avocado & Jerusalem Artichoke Roll. At our restaurants we put great effort into creating the tastiest, healthiest and prettiest salads we can. This is a prime example. The creamy avocado, ripe and tender Jerusalem artichoke and the amarillo chilli tiger’s milk make for a delicious, nutritious and gorgeous starter or side dish.

Ingredients

Quantity Ingredient
2 ripe avocados
a few black amaranth micro herbs or purple shiso leaves
2 tablespoons cooked black quinoa, to serve
1 tablespoon coriander herb oil, to serve
Causa Puno, Avocado puree, to serve
a few coriander micro herbs, to decorate

For the Jerusalem artichoke tartare

Quantity Ingredient
2 large jerusalem artichokes, peeled and diced
1/2 limo chilli or medium-heat red chilli, deseeded and finely chopped
1/2 small red onion, finely chopped
a few coriander leaves, finely chopped
4 tablespoons Ceviche Andino, amarillo tiger’s milk
salt

For the coriander herb oil

Quantity Ingredient
5 coriander sprigs
5 tablespoons olive oil

Method

  1. First, make the Jerusalem artichoke tartare. Bring a saucepan of salted water to the boil. Add the diced artichoke and blanch for 4 minutes – it should still have some bite to it. Drain the artichoke pieces, cool them under running water, then put them in a small bowl with the chilli, red onion, coriander leaves and 2 tablespoons of the amarillo tiger’s milk. Season with salt, then marinate in the fridge for at least 1 hour.
  2. Meanwhile, make the coriander herb oil by blitzing the ingredients together with a stick blender. Set aside. (You can store any unused herb oil in a sterilized jar for up to 4 weeks.)
  3. Divide the tartare between 4 plates, arranging it in a sausage shape. Halve the avocados, remove the stones and peel, then thinly slice the flesh. Divide the avocado slices between the 4 plates, draping them over the tartare, then top with the amaranth micro herbs or shiso leaves and a little quinoa.
  4. Drizzle equal amounts of the remaining amarillo tiger’s milk over each plate, then the coriander oil and a little avocado purée (if using), and finally decorate with the coriander micro herbs and serve immediately.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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