Rockfish Sea Lettuce and Violet Garum

A recipe by Rodolfo Guzmán, taken from Boragó
Rockfish Sea Lettuce and Violet Garum
Rockfish Sea Lettuce and Violet Garum

Serves 4

For the sea lettuce merken:


10 luma twigs
1 kg sea lettuce
1 green (unripe) cacho de cabra chile
1 g ground cilantro (coriander) seeds

Cut the luma twigs into 2 inch (3 cm) thick pieces. Burn the luma wood in a clay oven until it is red-hot. Place the the sea lettuce and the chile on a rack, set it in the oven, and close the lid so it is airtight—so the fire goes out and the wood smokes intensely. Repeat this procedure daily for 3 weeks.

Dehydrate the smoked sea lettuce and chile at 115°F (45°C) for 5 hours. Then grind them in a coffee grinder and combine with the ground cilantro seeds. Sift, then store in an airtight container in a dry place.

For the rockfish:


Four 12-inch (30 cm) sea lettuces
200 g rockfish

Dehydrate 4 pieces of sea lettuce that are at least 12 inches (30 cm) in diameter (note this is irregularly shaped seaweed) at 104°F (40°C) for 3 hours.

Cut the rockfish into 4 pieces, each 4 inches (11 cm) long and 2 inches (3 cm) wide. Wrap each piece in dehydrated sea lettuce and store at 39°F (4°C) for 2 days to allow the fish to age.

For the phyllo (filo) paste:


80 g all-purpose whole wheat flour
8 g apple vinegar
1 g fine sea salt



Preheat the oven to 120°F (50°C/Gas Mark .). Mix the flour, vinegar, 50 g water, and the salt in a bowl to form a dough; work it vigorously for 15 minutes, developing the gluten. Wrap the dough in plastic wrap (clingfilm) and bake for 20 minutes. Allow the dough to cool to room temperature and then, on a floured working surface, stretch it by hand thinly. Cut the dough into 5 x 3-inch (13 x 3 cm) rectangles and dehydrate at 185°F (85°C) for 20 minutes.

For the fermented wild radish:


200 g wild radish
4 g fine sea salt



Cut the radish into thin rounds; toss with the salt and place in a vacuum bag. Cook at 100%, at 77°F (25°C) for 5 days. Remove and blend in a food processor at top speed; pass through a fine-mesh strainer (sieve) in order to obtain a smooth paste. Put 20 g inside a plastic pastry (piping) bag.

For the garum and violets:


10 g garum
0.5 g violet flower distillate
4 g olive oil


In a bowl, mix the garum with the violet flower distillate and the olive oil, creating an emulsion where the oil and garum remain slightly separated.

To serve

Cook the rockfish in a steamer at medium heat for 30 minutes, so the cooking is easy on the meat. Remove when it is rare. Place the fish on the left side of each plate and sprinkle with the sea lettuce merken. Brush the surface of the fish with the garum-violet emulsion. Add 2 dots of fermented radish paste on the fish, then place the phyllo dough on top and serve immediately.


Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy.

"It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —Financial Times

Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients – often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.