Get to know some of the recipes for the dishes that were served to the Galapagos guests during the signing of the expansion of the marine reserve

We share below some of the recipes that we elaborated in the signature event in which the Galapagos marine reserve was extended to 60,000 km, which we have adapted a little so that the reader can interpret and elaborate them.

Among those present were the president of Ecuador, Guillermo Lasso (host), the former president of the United States, Bill Clinton; the president of Colombia, Iván Duque, among other special guests.

Here the recipes:

Grilled octopus with shrimp oil with roasted pepper mojo and chimichurri, native mashed potatoes

The octopus is a mollusk that has its technique and time to make it soft and flavorful, for this we apply the formula that is to cook it under vacuum for 5 hours at 77 degrees, if you do not have the equipment to do it, it will be very good cooking it in boiling water between 45 and 50 minutes, flavoring the cooking water with wine, herbs, garlic and onion.

Ingredients for the chimichurri:

• 1 cup basil
• 1 cup of parsley
• 1 cup of peppermint
• 1 tablespoon of oregano
• 1 cup of white wine vinegar
• 2 cups of sunflower oil
• ½ cup olive oil
• 2 roasted peppers
• 1 tablespoon smoked paprika
• 1 roasted head of garlic
• Salt and pepper

Ingredients for the grilled octopus in shrimp oil:

• 1 cooked octopus
• 1 pound shrimp heads
• ¼ liter of sunflower oil

Ingredients for the roasted pepper mojo:

• 4 bell peppers
• 1 head of garlic
• Vinegar
• Olive oil
• Salt and pepper

Mashed potatoes:

• 1 kilo of potatoes
• 200 grams of butter
• ¼ liter of milk
• salt, pepper, nutmeg

Elaboration:

1. Chop all the leaves very fine and mix them.
2. Peel the red peppers and the roasted garlic, crush them in a mortar until you get a paste.
3. Mix with the herbs and season with salt, pepper, paprika, vinegar, and add the sunflower and olive oil.
4. Stir well, place in a glass container and refrigerate for 24 hours.
5. For the shrimp oil, place the heads on a tray and dry them in the oven at 90 degrees for approximately 3 hours.
6. Place them in a pot and cover with the oil, heat at 100 degrees for 30 minutes, strain and let cool.
7. Roast the peppers and garlic in the oven for 30 minutes at 160 degrees, remove them from the oven, peel them and crush them in a mortar with a dash of vinegar and oil, season with salt and pepper.
8. Cook the potatoes and mash them until they are pureed, mix with the butter and boiling milk, season with salt, pepper and nutmeg.
9. Brown the octopus in a pan with the shrimp oil, when ready add a good portion of chimichurri, stir and serve.

Galapagos fish cooked in papillote, dirty mote de mar and fish ‘demiglace’

Ingredients:

½ kilo of fish fillet

• Lemon
• Salt pepper
• banana leaf
• Wax paper

Marine Dirty Nickname:

• 1 pound fish trimmings
• ½ pound of butter
• 1 pound of cooked mote
• salt, pepper, cumin
• fresh coriander

Sauce:

• 1 kilo of fish bones
• 2 pearl onions
• 1 leek
• 1 carrot
• 1 stalk of celery
• 2 cups of white wine
• Water
• 2 tablespoons of flour
• 2 butter spoons
• 2 tablespoons of cream
• Lemon juice
• Salt

Elaboration:

1. Cut the fish fillets into pieces of approximately 150 grams, season with salt, pepper and lemon juice, wrap them in waxed paper with a banana leaf base.
2. Cook at 180 degrees for approximately 12 to 15 minutes.
3. For the mote, chop the fish cuts and cook them in butter until they are crispy.
4. Add the cooked mote, stir and season with salt, pepper, cumin and chopped fresh coriander.
5. For the sauce, brown the fish bones in the oven.
6. Separately brown the cubed vegetables in a frying pan, add the bones and stir.
7. Add flour and lightly brown, then add the white wine, reduce and cover with 1 liter of water, cook for 20 minutes.
8. Strain and let reduce, at the end add the butter, cream, lemon and season with salt.

chocolate textures

Chocolate creamy:

• ½ cup of milk
• ½ sachet of unflavored gelatin (hydrate in ⅓ cup of water)
• 1 bar of 200 g of milk chocolate
• 1 cup of heavy cream

Elaboration:

1. Heat the milk in a pot and when it is boiling add the hydrated gelatin and the chopped chocolate. Mix well with a hand mixer until well incorporated and add the cold cream. Refrigerate for 24 hours. Put in a pastry bag

cocoa land

Preparation 1:

• ½ cup of almonds
• ½ cup of flour
• ½ cup sugar
• 3 tablespoons cocoa

Elaboration:

1. Mix all ingredients. Freeze for two hours. Break into pieces approximately 1 cm in diameter on a tin lined with waxed paper.
2. Cook at 150 °C for 30 minutes or until crispy.
3. Let cool.

Preparation 2

• 1 cup of sugar
• ⅓ cup of water
• 80g chocolate 75%

Elaboration:

1. Make a syrup with water and sugar until it reaches 130 °C. Add chopped chocolate and mix quickly until it crystallizes and looks like pebbles
2. Cool

Final mix:

1. Mix the two preparations with ½ cup of chopped toasted almonds, ½ cup of chifles in small pieces, ½ cup of crispy chocolate rice and zest of 3 lemons.

For the chocolate branches:

1. Temper chocolate 80%.
2. In a pyrex put a lot of ice and water to cover it. Put the chocolate in a pastry bag and make a branch on ice. When hard remove and drain on a paper towel.

For the cocoa honey caramel:

• ⅓ cup sugar
• 3 tablespoons of cocoa honey
• ⅓ cup heavy cream

Elaboration:

1. Make direct caramel with sugar and honey until well browned. Add cream and turn off the heat. Cool completely.

At your service:

1. Put the cream in the center on a plate. Cover with composite soil, put a little honey on top or decorate with a branch and a chifle.