To begin with, make the tuille. Slow cook the garlic and onions until they are soft, then add the aji amarillo paste and cook out. • Add the sweetcorn and choclo then cover with the milk. • Leave it to cook on a low heat and after 20 minutes take off the heat. • Add the salt, sugar and vinegar and blend until the mixture is a smooth puree. • Spread the mixture into 5cm circles on a silpat-mat. • Dehydrate the tuilles at 65’C for about for 4 hours until dry and crispy.
• Then move on to making the tiger’s milk by washing and then chopping the ginger, onion, garlic, celery, chillies and coriander. • Blend all the chopped ingredients with the water and sieved lime juice, and pass through a fine chinois. • Add seasoning if needed and set aside in the fridge. • Next, cut the salmon into 30g cubes and sear in a very hot pan. The aim is to have the salmon crispy on the outside and raw on the inside. • To make the mashed potato, boil the potatoes until cooked. • Drain and then mash, adding the milk, aji Amarillo paste and butter. • Once mashed, beat the potato mixture until smooth. • To make the hot tiger's milk, add the the tiger’s milk base with the prawn stock into a pan on a medium heat to warm. • Then, add the double cream and butter until the mixture is emulsified and smooth. • To assemble the dish, spread the potato onto a plate and then place the salmon on top. • Pour on the hot tiger’s milk and add the sliced radishes on top to give some freshness and crunch. • Finish the dish with the sweetcorn tuille which will add a sweet element to cut through the acidity of the tiger’s milk.