Tom Aikens Trained Alberto Landgraf 23 Years Ago. Now He Came Back to Cook at His Michelin Kitchen

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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