Congratulations to the winners of the Mar Andino Steelhead Challenge. Among other prizes, one incredible chef has just won the trip of a lifetime; a culinary adventure to Argentinian Patagonia, the home of Mar Andino.
Mar Andino Steelhead is born in The Andes, from the Altiplanic heights to the pristine waters of Patagonia, are sustainably raised without antibiotics and BAP, ASC, and are BRC Food certified. This natural and unique steelhead trout is available to chefs in the US fresh 52 weeks a year whole and as filets. Learn more at their website – www.marandino.com.
Out of nearly 200 registrants for this contest, 50 competitors were selected to receive samples of the incredible fish and create an original dish. Well done to our winners, and thank you to everyone who participated!
GRAND PRIZE WINNER
Will receive an all-expenses-paid trip to explore Argentinian Patagonia, the home of Mar Andino.
This five-day excursion will include time in both Argentinean Patagonia and Buenos Aires, seeing the local sights and enjoying delicious meals.
Mermaid Lox
6 day spirulina citrus cured Mar Andino Steelhead, fine herb cream cheese spread, everything bagel toast, avocado, serrano mousse, Persian cucumber, dill & chive garnish, salmon roe, and lemon oil.
5 RUNNER UPS
Will each receive a custom-engraved filet knife from Meglio Knives.
Coconut Cream Agua Chile
I made an aquachile by burring up cucumber, jalapeno, cilantro and fresh lime juice and passing it through a sieve. The Mar Andino Steelhead is thinly sliced and plated with red onion, cucumber, blistered tomatoes and avocado. The aquachile was spooned on all the components and coconut cream was added to help with the fat content as well as a drizzle of truffle oil. Good old fashion Corn Nuts were added to provide texture and a bump of salt.
Mar Andino Steelhead Carpaccio
Mar Andino Steelhead Gravlax Lox Carpaccio, Mustard Dill Emulsion, & Butter Toasted Sour Rye
Mar Andino Steelhead in the Forest
Aleppo pepper and house smoked salt Mar Andino Steelhead pate encased in its own skin; shiso leaf wrapped citrus cured and cinnamon olive oil marinated loin dusted with beet root powder roll; roasted corn buttermilk sauce, heirloom green zebra petite tomato, chocolate petite tomato, tiny cucumber , green onion sprout, pea sprout, and salt and pepper cucumber.
Sesame Seared Mar Andino Steelhead with Avocado Agua Chile
This colorful dish starts with the amazing Mar Andino Steelhead, which I lightly seared with black sesames, and chilled. I then made a cilantro jalapeño aqua chili. Along with a purple potatoes, yams, sliced radish, cherry tomatoes, all tossed in a blood orange Vinaigrette. I then layered a beautiful portion of the aqua chili on a plate and then placed the chilled fish on the sauce and then garnished with local micro-greens and the salad.
Cured Mar Andino Steelhead, Rainbow Chard, Caviar Beurre Blanc
Cured and seared Mar Andino Steelhead, caviar beurre blanc, steamed chard, pickled char stems and sorrel
Thank you so much to everyone who participated in this contest!
