Ingredients

For the rock green sauce:
50 g white onion
30 g cilantro (coriander)
2 g rock parsley
10 g beach asparagus
50 g lemon juice
5 g olive oil
1.5 g fine sea salt
5 g pelillo seaweed
1 piece early-season Chilean
mandarin skin
For the ulte in kolof broth:
2 ulte stems
20 rock clovers
1 kg Kolof Root Broth
olof Root Broth
Makes 2.5 kg
3 kg kolof roots
Bring 3 kg water to a boil in a large pot
over medium heat, add the roots, and boil
uncovered for 10 hours. After the broth has
been reduced, cover the pot and leave the
roots inside to steep overnight. The next day,
repeat the process: Strain the broth and set
it aside. Fill the pot with another 3 kg water,
add the roots, and cook over medium heat
for 10 hours until you get a shiny, dark broth.
(You can use the same roots to repeat the process.
You will get a second broth with different
qualities from the first, but it will be very high
quality.) Strain and store the broth separately.
First and second batch broths can be used
interchangeably.
For the shoe mussels au naturel:
4 shoe mussels
For the anchovy and pajaritos cream:
100 g Pajaritos Cream
Pajaritos Cream
Makes 1.2 kg
1 kg organic heavy (double) cream
200 g pajaritos yogurt
Mix the cream and the pajaritos yogurt in
a yogurt maker. Process at 104ÅãF (40ÅãC), with
60% moisture, for 7 hours. Then remove and
stir vigorously.
1 g anchovy garum
1 g mushroom garum
For the fermented lemon:
1/2 Black Fermented Lemon
Black Fermented Lemons
Makes 3.5 kg
5 kg lemons
P ut the lemons on a sunny rooftop and
leave them for 2 months, until they look dry
and black. Store in an airtight container at
room temperature for maximum 4 months.
To serve:
36 pieces of sea stars
2 g seaweed merken
5 g katsobushi-style mackerel
44 pieces rock spinach
1.6 g CaÅLhuil fleur de sel

Method

For the rock green sauce:
I n a food processor grind the white onion,
cilantro, rock parsley, and beach asparagus
with the lemon juice. Strain and mix the
strained liquid with the olive oil and salt.
Infuse the pelillo seaweed and the grated mandarin
skin in the sauce for 2 hours at room
temperature. Keep in the refrigerator.
for the ulte in kolof broth:
In a large pot of boiling water, lower the
heat and cook the ulte, adding the rock clovers
to acidify the water, in order to get a soft
texture on the ulte, for 1 hour. In a separate
pan, reduce the kolof broth by 50%. Remove
the ulte and finish cooking it in the kolof broth
reduction for 45 minutes. Cut it into 1 x 1/6-inch
(3 Å~ 0.5 cm) sticks.
For the shoe mussels au naturel:
Cut the anterior muscle of the shoe mussels,
open the shells, and remove the mussels
carefully with a spoon. Clean the guts and keep
in the refrigerator until the moment of serving.
For the anchovy and pajaritos cream:
Mix the pajaritos cream with the mushroom
garum and anchovy garum. Pack in a small
plastic pastry bag and keep in the refrigerator.
For the fermented lemon:
Cut the lemon into sticks that are 1 inch long and 1/6 inch thick. Chill 4 plates.
Cut a piece of cardboard into 4 pieces that
measure 6 x 7 inches (15 x 18 cm). Fold starting
from the shorter end into ⅓-inch (1 cm) folds,
like an accordion. Distribute 9 sea stars on
each cardboard paper and sprinkle with the
sea lettuce merkeÅLn.
Pipe 15 g of the anchovy and pajaritos cream
on the left side of each plate, forming 11 dots in
such a way that they can serve as support for
the rock spinach. Arrange the ulte sticks and
the fermented lemon sticks in an asymmetric
way on the sides of the pajarito cream; pour
the rock green sauce in between. Sprinkle the
katsuobushi-style mackerel and lean the rock
spinach in front of each pajarito cream dot and
between the vegetable sticks, slightly directed
towards the sides. Place the shoe mussel on the
right side of the plate. Add the salt and cover
the mussel with the cardboard paper, so each
person may season it a` la minute on their own.

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