For the mushroom powder:
Light the lenga branch in a deep metal tray,
set it over a small cooker over direct flame until
it releases yellow smoke. Arrange the mushrooms
in a perforated tray, place it on top of
the deep metal tray to form a smoker, and cover
with aluminum foil. Smoke for 10 minutes.
Remove the mushrooms from the smoker
and dehydrate at 175F (80°C) for 12 hours. Let
the mushrooms cool to room temperature;
then grind at top speed in a food processor to
a fine powder and and sift into a bowl.
For the roasted kolof powder:
Preheat the oven to 485F (250°C/Gas
Mark 9).
Roast the freshly harvested kolof in a roasting
pan for 5 minutes. Remove and let cool to room
temperature. Grind only 30 g of the kolof in a
coffee grinder to form a fine powder.
For the mushroom and algae wafers:
Mix the flour and 180 g water in a bowl;
divide into 4 equal portions. Add 1 g of the
mushroom powder and 5 g of the roasted kolof
powder to the first portion and mix thoroughly.
Add 2 g of the mushroom powder and 10 g
of the kolof powder to the second portion and
mix thoroughly.
Add 3 g of the mushroom powder to the third
portion and mix well. Add 8 g of the mushroom
powder to the fourth portion and mix well.
Preheat a flat panini grill on both sides,
making sure that the plates are smooth and
can be in full contact. Pour a spoonful of the
first mixture onto the grill, close the grill, and
press it evenly with a cloth until the dough
expands, approximately 25 seconds. Remove
the dextrinized wafer immediately. Repeat,
making wafers from each of the 4 mixtures.
Cut the wafers into squares of different sizes
and keep them in an airtight container, separated
by colour.
For the beurre monteÅL:
Preheat the oven to 485F (250°C/Gas
Mark 9).
Roast the sea carrots in a roasting pan for
5 minutes.
Bring a pan of water to a boil. Portion the
frozen noisette butter into cubes. All at once,
add the xanthan gum and the noisette butter
cubes to the boiling water, and emulsify for
2 minutes, preferably with the food processor.
I nfuse the beurre monteÅL with the roasted
sea carrots in the emulsion for 30 minutes, trying
not to let the temperature drop below 140F
(60°C). Strain and set the beurre monteÅL aside.
For the cured loco:
Make a vertical cut in the loco then skin
both halves and cure them in the salt for
7 minutes. Then wash them to remove the salt
residue and refrigerate.
For the charcoal-grilled beach asparagus:
In a bowl, emulsify the garum with the olive
oil by hand. Set aside at room temperature.
Heat the Chilean espino coal until the
embers are red-hot. Then spread out the embers
into a thin layer to produce a slight warmth.
Put the beach asparagus on a perforated
pan and place it about 12 inches (30 cm) above
the embers. Grill for 5 minutes, occasionally
brushing the garum emulsion over them to
prevent them from drying out. Turn the beach
asparagus over and repeat the process.
For the rock spinach salad:
In a bowl, season the rock spinach with the
lemon juice and mushroom oil.
To serve:
Preheat 4 plates and a skillet (frying pan).
Add the olive oil to the skillet over high
heat, and caramelize the locos for only a few
seconds on each side. Place them on a chopping
board and immediately cut them into
chunks no larger than 2 inches (3 cm).
Arrange the locos on the upper part of
each plate: the first piece at the top centre, the
second piece slightly to the right side, and the
third piece on the left side. Cover all the loco
pieces with the beurre monteÅL. Following the
line on the plate, arrange the rock spinach
salad. In the row, add the grilled beach asparagus,
covered with pajaritos cream; and in the
last row just spoon pajaritos cream and top it
with the roasted kolof chunks.
To finish the dish, arrange the wafers from
the top of the dish, starting with the darker
and more flavorful ones and descending to the
paler and less intense wafers. Serve at once.