Lamb tends to have a light and gamy flavor. Even the Colorado lamb loin that we are using needs a hint of another flavor to make it magical. In my family we always cook lamb with a lot of garlic. In the restaurant we are using coffee and Irish whiskey, just for a little change after so many years. Coffee is my morning flavor, but Whiskey not my favorite at night time I love it as a match with chestnut.
We took the idea of the classic Irish coffee as the structure for the flavor profile of the plate. The coffee bean flavors the lamb during the cooking process, and then it is reinforced in the dish with a distilled coffee gel that is liquefied. The whiskey is mixed with milk and cream, stabilized with starch, then mixed into a fluffy texture. The outsider is the lettuce that bring a freshness to the dish.
Lettuce emulsion
Ceviche is one of the dishes I experienced for the first time 20 years ago in Iquitos, Peru. The fish was thinly sliced, then marinated raw in it's own juices. Ceviche is usually fish or shellfish that is "cooked" by the acid in lime juice, with salt, herbs and condiments. It was delicious and I still remember it. I like the sharpness of these types of preparations that do not overpower the the fish.
At this time of the year, the tomatoes are really good, meaning sweet, red and very flavorful. The natural water of the tomato combined with toasted chili and burned tomato (split tomato burned like an onion on the flat top of the stove) gives a more intense flavor. It looks like a beef consomme with an amber color.
The lobster is steamed rare. This allows the flesh to easily be removed from the shell. The meat is finely sliced and marinated with salt and lime juice. In the plate the lobster is combined with Jalapeno, papaya, red onions, mint and shiso. The tomato water is poured over the top with few drop of mustard oil as a last touch.
Sponge
500 grams water
500 grams AP flour
2 grams yeast
Mix all the ingredients together in a bowl. Cover and let set for 12 hours in a warm place.
Dough
450 grams AP flour
4 grams yeast
100 grams water
40 grams olive oil
100 grams milk
19 grams salt
3 grams malt powder
400 grams green olives quartered
600 grams sponge
Mix the flour, yeast, malt, water, milk and sponge together for 4 minutes. Add the salt and mix for another 3 minutes. Add the green olive and olive oil and mix for 1 more minute, until the dough feels elastic. Place the dough in a mixing bowl and cover. Let it rest for one hour. Punch down the dough, fold it and let it rest for one hour. Cut the dough and let it proof for 45 minutes. Bake in an over set at 250˚Celsius for 20 minutes.
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