Shrimp Causa with Salsa Golf and Avocado Cream

Method

1. Put the potatoes, skins on, in a 3 L pot with cold water and some of the salt. Bring to the boil on high heat, lower to medium heat and cook for 28 min, until a skewer slides in easily; drain.

   Add in this stepFloury yellow potatoes 450 gSalt ½ tsp

   high heat→medium heat

2. Bring water with a little salt to the boil in a 18 cm pan on high heat, add the shrimp and turn off the heat straight away. Leave for 2 min, until pink and opaque all the way through, then transfer to iced water, peel and devein. Keep 1 or 2 whole per serving for garnish and cut the rest into 1 cm pieces.

   Add in this stepRaw medium shrimp, shell on 200 gSalt ⅛ tsp

   high heat

3. Make the salsa golf. Set a bowl on a damp cloth so it doesn't slide and whisk the yolk, mustard, a little lime juice and a little salt. Whisking constantly, add the oil drop by drop at first, then in a thin stream once it thickens, for 3 min, until you have a thick mayonnaise. Stir in the ketchup for a pale pink sauce. If it splits, whisk the broken sauce slowly into a fresh yolk and it will come back.

   Add in this stepEgg (yolk only, ideally pasteurised) 1Dijon mustard ½ tspNeutral oil (for the mayonnaise) 100 mlLimes 0.4Salt ⅛ tspKetchup 1 tbsp

4. Peel the potatoes while hot and press them through a ricer or fine sieve. Spread out and cool completely for 15 min, then add the ají amarillo paste, half the lime juice, the oil and the salt, and work it with the heel of your hand until silky smooth. It should taste boldly seasoned, as cold food tastes milder.

   Add in this stepAjí amarillo paste (Peruvian yellow chilli) 1½ tbspLimes 1Neutral oil (for the potato) 2 tbspSalt 0.6 tsp

5. Mash the avocado very finely with a fork (or blend it) with the remaining lime juice and salt until creamy. Toss the chopped shrimp with half the salsa golf.

   Add in this stepRipe avocado 1Limes 0.6Salt ⅛ tsp

6. Set 2 × 8 cm ring moulds on the plates and press in a 1.5 cm layer of potato, then layer avocado cream, shrimp in salsa golf and a final layer of potato, smoothing the top with a palette knife. Chill for 20 min to set.

7. Lift the rings off with a gentle twist, top each causa with whole shrimp, pipe dots of the remaining salsa golf and finish with cilantro leaves.

   Add in this stepCilantro leaves 3 g