CURANTO IN A HOLE WITH RAINWATER FROM PATAGONIA

Curanto: Wash the mussels and clams carefully, and cut the ribs and sausages into large pieces. Smoke in an earthenware oven (or use a perforated Gastronorm tray) with tepú wood. First light the wood then, when smoking, smoke the mussels, clams, fish, chicken, pork and sausages over it for 20 minutes When everything has been well smoked, brown the chicken, pork, sausages and fish in a frying-pan. Transfer all the smoked, browned ingredients to a vacuum pack with the white wine, merquen, crushed elephant garlic and rainwater. Seal at maximum pressure. Cook sous-vide for 48 hours at 80ºC. Filter, remove the shellfish from the shells, bone the chicken and the pork and press in a chinois to obtain as much stock as possible. Set aside. Clarified stock: Pour the curanto stock through a very fine filter. Dissolve the agar-agar in the stock while cold. Beat vigorously with a whisk and bring to the boil, stirring all the time. Simmer for 5 minutes. Leave to cool then freeze (use a recipient from which it will be easy to turn out the stock when frozen). Place the frozen block in a sieve lined with a coffee filter or a clean cloth and leave to defrost. The clarified curanto stock will gradually start to drip. Leave for a day in the refrigerator until no more liquid is dripping through.
Milcao: Place the potatoes in cold water, bring to the boil and cook well. Peel and mash. Season with salt and olive oil and gradually add the chuño until the mixture no longer sticks to your fingers. Shape into small 20 gr rolls and fry at 180ºC for 3 minutes.