Treasure Hunt

Ingredients

• 1 small Sweet potato
• ca. 100 ml coconut milk
• a splash of rum (sugarcane mix)
• piment
• butter
• 200 g beef tenderloin
• Caribbean sauce
• shallots
• Achiote spice blend (self-made from annatto seeds, oregano, cumin, coriander)
• chervil (or finely chopped parsley)
• oil
• tortilla dough (prepared from ½ wheat flour, ½ chickpea flour, baking powder, salt, oil, milk, paprika – must rest at least 1h)
• 200 g barramundi fillet (2 fillets)
• 2 limes
• 3 oranges
• red bell pepper strip (cut into strips)
• small red onions (cut into strips)
• 1 spring onion (thinly sliced)
• 4 tbsp olive oil
• vanilla bean essence
• sour cream
• salt, pepper
• sugar
• 40 g black beans (soaked overnight)
• (self-made curry paste from ginger, garlic, cinnamon, caraway, chili powder, clove powder, piment, turmeric, cardamom)
• 1 tomato
• 200 ml veal stock
• white wine
• 2 onions
• thyme sprig
• 200 ml homemade tomato broth (made from tomatoes, garlic, onion, chervil, salt, pepper)
• 3 sheets gelatin

Instructions

1. 1.

   Season coconut milk with sugarcane sugar, lime and orange juice and zest, a splash of rum, a pinch of salt and piment to a slightly sweet finish. Peel the sweet potato, cut crosswise into halves and slice into about 16 thin rounds. Place these in a buttered baking dish, pour over the coconut mixture and bake at 175 °C for 20‑30 minutes until gratinated.

2. 2.

   Finely dice 100 g of tenderloin into tartare. Season with Caribbean sauce, half a finely diced shallot, chili, salt, sugar and chervil. Let it rest to absorb flavors.

3. 3.

   Marinate the remaining tenderloin with the Achiote rub. Sear in hot oil all sides until crisp, then let rest briefly.

4. 4.

   Roll out dough thinly. Cut into squares, then cut each square into four triangles. Fry triangles in hot oil until crispy.

5. 5.

   Trim off the back halves of the fillets. Slice fish flesh from skin into very thin slices. Marinate with juice of 1 lime, half an orange and a pinch of salt. If skin remains intact, season it on the outside and sear until crisp; use as garnish.

6. 6.

   Whisk together olive oil, 3 tbsp orange juice, vanilla essence, salt, pepper and sugar to make a vinaigrette (prepared so the vanilla can infuse).

7. 7.

   Sauté bell pepper in oil, add onion later and finish with spring onion. Toss briefly and lightly season.

8. 8.

   Halve each front half of the fillets, season with salt and pepper, then sear in butter until crisp.

9. 9.

   Sauté diced onion in a little oil, add about 1 tbsp curry paste and continue cooking. Add drained beans, deglaze with white wine, pour in broth and simmer until beans are tender. Adjust liquid if needed. Finish with salt, sugar and stir in a teaspoon of cold butter. Quarter the tomato, remove skin and seeds, dice finely and fold into the bean mixture.

10. 10.

    Slice an unpeeled onion lengthwise, season with salt, butter and thyme sprig, then bake at 175 °C for 20‑30 minutes until cooked through. Slice completely and separate into four neat layers. Let cool slightly. In a pan, lightly brown the edges of the onion slices to add color.

11. 11.

    Soak gelatin sheets, squeeze out excess water and dissolve in a small amount of tomato broth. Add remaining broth to create a gelatin mixture. (Prepared so gelatin can set.) Transfer to a siphon, screw on a cartridge, shake and chill. Plate: arrange ceviche on the plate, top with bell pepper vegetables, drizzle vinaigrette and add a dollop of sour cream. Place bean curry beside it, top with a piece of seared barramundi. Fill onion shell with tomato foam from the siphon and place on top. Serve tartare with a tortilla slice as a sail. Offer sweet potato gratin alongside seared beef tenderloin.