fbpx
Menu
Food Culture / Recipes

Dry Valley

INGREDIENTS

For squash foam

  • 2 kg butternut squash
  • 0,5 L heavy cream
  • Salt
  • 0,3 kg butter

For river scampi sauce

  • 5 kg river shrimps
  • 1 kg onion
  • 0,5 kg carrot
  • 1 kg tomato
  • 0,5 kg leeks
  • 0,2 kg garlic
  • 0,05 kg fresh spicy chili pepper
  • 0,3 kg celery
  • 0,3 kg vegetable oil
  • 0,3 kg butter

For squash skin crisps

  • 2 kg squash (pick any squash with firm green skin)
  • 1 L vegetable oil

For plating

  • 3 kg avocado
  • 100 u river shrimp tails
  • 1 kg squash foam
  • 400 gr shrimp sauce
  • Squash skin crisps

METHOD

Preparing squash foam

  1. Cook the squash over a grill and burn all the skin 
  2. Open the squash and remove the skin from the flesh 
  3. Finish to cook the squash meat on the oven 
  4. Blend together the squash meat with the heavy cream (use only the cream needed to blend smoothly not all the 500 gr) ad salt. And emulsify with butter 
  5. Add the pure into a syphon and charge.
  6. Reserve at a bain de marie for the service.

Preparing river scampi sauce

  1. Bake the heads and skins of the river shrimps in the oven at 200 c 
  2. Cut the vegetables in brunoised and poach them gently together till you achieve a concentrated paste, add the baked shrimps and add water till it covers 
  3. Cook for 1 hour and blend all together to get all the coral flavor of the head 
  4. Strain and reduce till the flavor is concentrated.
  5. Reserve for the service with cold butter to emulsify at the moment of the platting. 

Preparing squash skin crisps

  1. With a knife peel the skin of the squash. Trying to obtain a portion of skin of 8 cm x 5 cm.
  2. Scratch from the skin the most squash meat that you can. 
  3. With a mandolin slice lengthwise the skin rectangles achieving strips of 8 cm long 
  4. Fry over heated oil 180 c. add salt.
  5. Reserve dry for service. 

Serving

  1. Cut the avocado into dices of 2 cm x 2 cm. add salt and olive oil 
  2. Place in the bottom of the dish 4 dices of avocado. 
  3. Cut the shrimp tails in half (or in 3 pieces if to big)  and torch them till they are charred on the outside and warm on the inside. 
  4. Throw them into the sauce and emulsify with butter. 
  5. Place 4 o 5 pieces of scampi over the avocados. 
  6. Cover everything with squash foam and cover with the squash skin crisps. 
Virgilio Martinez About Author

Born in Lima, Peru, chef Virgilio Martinez celebrates his culture as one of the best Peruvian chefs in the world.