Tom Aikens Trained Alberto Landgraf 23 Years Ago. Now He Came Back to Cook at His Michelin Kitchen
Tom Aikens Trained Alberto Landgraf 23 Years Ago. Now He Came Back to Cook at His Michelin Kitchen is a medium Brazilian recipe that serves 4. 350 calories per serving. Recipe by The Staff Canteen on YouTube.
Prep: 45 min | Cook: 30 min | Total: 1 hr 30 min
Cost: $37.64 total, $9.41 per serving
Ingredients
- 800 g Bream Fillet (skinless, lightly brined, torched just before plating)
- 1 medium Red Onion (thinly sliced for quick pickling)
- 120 ml White Vinegar (for pickling red onion and baby corn)
- 30 g Sugar (split between pickles and fermented tomato chutney)
- 15 g Salt (2 % of tomato weight for fermentation; additional pinch for seasoning)
- 250 g Baby Sweet Corn (halved; part for quick pickling, part for sweet‑corn puree)
- 1 medium Green Mango (unripe, charred on the grill and sliced thin)
- 2 small Green Chili (finely diced for pickles and green sauce; adjust heat to taste)
- 1 small Cucumber (peeled and diced for green sauce)
- 30 g Fresh Coriander (leaves only, for green sauce)
- 1 large Garlic Clove (minced for green sauce)
- 1 large Avocado (ripe, flesh blended into smooth puree)
- 80 g Brazil Nuts (split; 50 g for milk/puree, 30 g toasted for garnish)
- 60 ml Olive Oil (extra‑virgin; 30 ml for roasted corn oil, 30 ml for sautéing kale and bream)
- 2 whole Lime (juice used in several components and final drizzle)
- 200 g Green Tomatoes (diced for fermented tomato chutney and dust; ferment 10‑14 days)
- 10 g Edible Flowers (Marigold, Violet) (for garnish; use pesticide‑free varieties)
- 100 g Kale (torn, quickly sautéed for side component)
- 15 g Miso Paste (adds umami to the final sauce)
Instructions
Quick Pickle Red Onion and Baby Corn
Combine sliced red onion and halved baby corn in a bowl. Add 60 ml white vinegar, 15 g sugar, and 5 g salt. Toss and let sit at room temperature for 15 minutes, then transfer to the fridge.
Time: PT15M
Ferment Green Tomatoes (Make Ahead)
Dice green tomatoes into 1 cm pieces. Place in a vacuum bag with 10 g salt (≈2 % of weight). Seal and store in a warm (22‑25°C) spot for 10‑14 days, massaging the bag every 2‑3 days to release juices.
Time: PT10D
Temperature: 22-25°C
Prepare Sweet Corn Puree
Steam the remaining baby corn until tender (≈5 minutes). Transfer to the blender with 15 ml olive oil, a squeeze of lime juice, and a pinch of salt. Blend until smooth.
Time: PT10M
Prepare Avocado Puree
Scoop the avocado flesh into the blender, add 10 ml lime juice, a pinch of salt, and blend until creamy.
Time: PT5M
Make Brazil Nut Milk & Toasted Nuts
Soak 50 g Brazil nuts in warm water for 10 minutes, then blend with 100 ml water until smooth. Strain through a fine mesh sieve to obtain Brazil nut milk. In a dry skillet, toast the remaining 30 g Brazil nuts over medium heat until golden and fragrant, then coarsely chop.
Time: PT15M
Create Roasted Sweet Corn Oil
Heat 30 ml olive oil in a small saucepan over low heat. Add the toasted Brazil nut pieces and let infuse for 5 minutes, then strain. Set aside.
Time: PT5M
Prepare Green Sauce
In a blender combine cucumber, coriander leaves, red onion (from the pickles), green chili, garlic, 20 ml lime juice, 30 ml olive oil, and a pinch of salt. Blend until smooth. Adjust seasoning with more lime or salt as needed.
Time: PT5M
Char Green Mango
Pre‑heat a grill or grill pan to high. Brush the green mango with a little oil and place on the grill. Char each side for 2‑3 minutes until smoky marks appear. Slice thinly.
Time: PT6M
Brine and Torch Bream
Lightly brine the bream fillets in 5 % salt solution for 5 minutes, then pat dry. Place fillets skin‑side down in a hot cast‑iron skillet (medium‑high) for 30 seconds to sear, then flip and torch the flesh for 20‑30 seconds until a light caramelized crust forms.
Time: PT5M
Sauté Kale (Optional Side)
Add a drizzle of olive oil to the same skillet, toss in kale, season with a pinch of salt and a squeeze of lemon. Cook, stirring, for 2‑3 minutes until just wilted but still bright green.
Time: PT3M
Assemble the Plate
On each plate, place five small blobs of sweet‑corn puree, avocado puree, and Brazil nut milk in a triangular arrangement. Drizzle a thin line of roasted sweet‑corn oil around the purées. Add a spoonful of fermented tomato chutney dust. Position the torched bream on top, then scatter pickled red onion, pickled corn, and pickled green tomato around the fish. Lay charred green mango slices beside the fish, sprinkle toasted Brazil nuts, and garnish with edible flowers. Finish with a generous drizzle of the green sauce.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 5 g
Dietary info: Pescatarian, Gluten‑Free
Allergens: Fish, Tree Nuts
Ingredient Substitutions
- Instead of Bream Fillet: Sea Bass, Snapper
- Instead of Red Onion: White Onion
- Instead of White Vinegar: Apple Cider Vinegar
- Instead of Sugar: Honey, Agave Syrup
- Instead of Salt: Sea Salt
- Instead of Baby Sweet Corn: Fresh Corn Kernels
- Instead of Green Mango: Green Papaya
- Instead of Green Chili: Jalapeño, Serrano
- Instead of Cucumber: Zucchini
- Instead of Fresh Coriander: Parsley
- Instead of Garlic Clove: Garlic Powder (1 tsp)
- Instead of Avocado: Silken Tofu
- Instead of Brazil Nuts: Macadamia Nuts
- Instead of Olive Oil: Grapeseed Oil
- Instead of Lime: Lemon
- Instead of Green Tomatoes: Unripe Red Tomatoes
- Instead of Edible Flowers (Marigold, Violet): Microgreens
- Instead of Kale: Swiss Chard
- Instead of Miso Paste: Soy Sauce (1 tbsp)
Equipment Needed
- Mixing Bowl
- Saucepan
- Blender
- Chef's Knife
- Cutting Board
- Vacuum Bag (optional)
- Torch
- Cast Iron Skillet
- Plating Spoon
- Fine Mesh Sieve (optional)
Critical Steps — Do Not Skip
- Fermenting the green tomatoes for 10‑14 days (step 2).
- Torching the bream to achieve a light caramelized crust without overcooking (step 9).
- Balancing acidity and sweetness across pickles, purees, and sauces (steps 1, 3‑7).
Chef Tips from the Video
- Use a microplane to grate a tiny amount of lime zest over the finished plate for extra aroma.
- For a more vibrant green sauce, blanch the cucumber briefly before blending.
- When torching, keep the flame at a 45‑degree angle to the fish for even caramelization.
Troubleshooting
Bream becomes dry after torching.
Ensure the fish is only lightly brined and torched for 20‑30 seconds; finish cooking in the sauce if needed.
Pickles are too sour.
Rinse briefly with cold water and add a pinch of sugar to balance acidity.
Purees are too thick.
Thin with a little cold water, lime juice, or extra oil until the desired consistency is reached.
Fermented tomato chutney is overly sour.
Add a small amount of sugar or honey and let sit for another day to mellow.
Storage
Refrigerator: Pickles, purees, and Brazil nut milk keep 2‑3 days; fish should be consumed same day.
Freezer: Not recommended for the assembled plate; raw bream can be frozen up to 1 month.
Room temperature: Edible flowers and toasted nuts are fine for up to 1 day.
Make-Ahead Tips
- Ferment the green tomatoes at least 10 days before service.
- Prepare the pickles and purees up to 24 hours ahead; store covered in the fridge.
- Toast Brazil nuts and make the Brazil nut milk a day before; keep chilled.
Frequently Asked Questions
What is the cultural significance and history of All the Way from Rio in Brazilian cuisine?
All the Way from Rio is a modern, chef‑driven interpretation that celebrates Brazil’s love of bold, contrasting textures—pickled vegetables, tropical fruits, nuts, and fresh herbs—common in coastal Rio de Janeiro street food and upscale tasting menus.
What are the traditional regional variations of pickled vegetables in Brazilian cuisine?
In Brazil, pickled onions (cebola em conserva) and pickled corn (milho em conserva) are often brined with vinegar, sugar, and a touch of pepper. Some regions add pineapple or orange peel for a sweeter profile, while the Rio style favors a sharper, more acidic bite.
How is fermented green tomato chutney traditionally served in Brazil?
Fermented green tomato chutney, known locally as “picles de tomate verde,” is typically served as a condiment alongside grilled fish or meat, adding a tangy, slightly sour note that balances rich, oily dishes.
What occasions or celebrations is a dish like All the Way from Rio traditionally associated with in Brazilian culture?
While not a classic holiday dish, vibrant plates featuring seafood, tropical fruits, and nuts are popular at summer festivals, beachside gatherings, and upscale restaurant tasting menus that showcase Brazil’s coastal bounty.
What other Brazilian dishes pair well with All the Way from Rio?
Pairs beautifully with a light Brazilian caipirinha, a side of feijoada‑style black‑bean salad, or a simple coconut‑lime rice (arroz de coco) that lets the fish and pickles shine.
What are the authentic traditional ingredients for All the Way from Rio versus acceptable substitutes?
Authentic ingredients include bream, Brazil nuts, green mango, and fermented green tomato. Acceptable substitutes are sea bass for the fish, macadamia nuts for Brazil nuts, and unripe papaya for green mango if unavailable.
What are the most common mistakes to avoid when making All the Way from Rio at home?
Common errors include over‑torching the bream, under‑seasoning the pickles, and letting the fermented tomato become too sour. Balance each component’s acidity and keep the fish just barely cooked before the final sauce drizzle.
Why does this All the Way from Rio recipe use a torch on the bream instead of pan‑searing it fully?
The torch creates a quick, high‑heat caramelization that adds smoky flavor while preserving the delicate, moist interior of the bream. Full pan‑searing can overcook the thin fillet and mask the subtle citrus notes.
Can I make All the Way from Rio ahead of time and how should I store the components?
Yes. Fermented tomatoes, pickles, purees, and Brazil‑nut milk can be prepared 1‑2 days ahead and kept refrigerated in airtight containers. The bream should be cooked and plated just before serving to maintain texture.
What texture and appearance should I look for when making the green sauce for All the Way from Rio?
The green sauce should be smooth, glossy, and bright emerald in color, with a thin consistency that can be drizzled. It should taste fresh, with a balance of cucumber coolness, coriander herbaceousness, and a gentle lime bite.
What does the YouTube channel The Staff Canteen specialize in?
The Staff Canteen focuses on innovative, collaborative dishes that blend British culinary techniques with global flavors, often featuring chef‑to‑chef duels and experimental plating.
How does the YouTube channel The Staff Canteen's approach to Brazilian cooking differ from other Brazilian cooking channels?
The Staff Canteen combines classic Brazilian ingredients with modern British plating and technical precision, whereas many Brazilian channels emphasize traditional home‑style cooking and rustic presentation.
Last updated: September 6, 2026
