• Wednesday, September 30, 2020

Mimo Recipes from Chef Pato Fuentes

Michelin Meals Made With Love
By , Founder and Editor-in-chief
March 27, 2019

When you have one of the highest Michelin stars per square meter in the world, you’re clearly not messing around in the kitchen. Welcome to San Sebastian, where yes, the white sand beaches are objectively blissful, but they take a backseat to the culinary scene. It therefore comes as no surprise that some of the top raw cooking talents in the world flock to San Sebastián: entering as amateurs, and leaving as culinary experts who move onto the best restaurants in the world.

On our last trip to the Basque region, we were lucky enough to catch up with Chef Pato Fuentes, the Head Chef of the culinary center Mimo, whose cooking classes, tours, and food foster its namesake: “with love.” Fuentes is known not only for his “sous vide” technique, but for his ability to tap into any chef’s cooking potential, be they a beginner or someone who fully knows their way around a kitchen, and elevate their skills beyond wildest dreams.

When you can’t catch a flight to San Sebastian, then next best thing is to bring it home. Pato shared some insider recipes with us so that you, too, can rock it out in the kitchen, cooking and eating “with love” in Mimo-style.

Seasonal Green Vegetables with Celeriac Water, Almond Milk, and Lime Kaffir Oil


8 pc. green asparagus

100g green beans

100g borage (clean)

1 zucchini

1 broccoli

100g baby peas

1 kg celeriac (clean)

1g xanthan gum

600g almonds

5g algin

5g calcic

3l water

1l almond milk

100g EVO

25g kaffirlime leaves 


1. Cut the vegetables into small pieces. Boil in salted water for one minute, then leave to cool down in cold water.

2. Cut the celeriac into pieces, and put the pieces in a vacuum bag with the water and a pinch of salt. Cook for 1 hour in boiling water. Then, strain the liquid and add the xanthan gum for texture.

3. Put the almonds in the water, and soak for 3 minutes. Then, strain the liquid, and leave the almonds in almond milk.

4. Dissolve the algin in 1l of water, and leave for 2 hours.

5. Dissolve the calcic in the almond milk, and put the remaining water in another bowl.

6. Fill a syringe with the almond milk, put a few drops in the water with the algin, leave for 30 seconds, and pour into another bowl with plain water.

7. Put all of the ingredients into the vacuum bag and leave for 48 hours. 

Bidasoa Salmon


Semi-cured salmon

200g salmon (clean filets)

500g salt

500g sugar


Crispy Skin

200g salmon skin (with 3mm of meat)


Olive oil

100g EVO

25g pickled onions

Chopped parsley


200ml meat stock (half reduce)

30ml Korean soy sauce


Semi-cured salmon

1. Mix the salt with sugar and use to cover every side of the filet (including underneath). Put the salmon in the fridge for 1 hour.

2. After 1 hour, wash off the salt and sugar, and dry the fish.

3. Cut the salmon into four pieces and place into a bag with a drop of garlic EVO.

4. Cook at 115F for 18 min, just before serving.

Crispy skin

5. Cut the skin into small squares, arrange on a tray, and cook in the oven at 356F for 40 min, until they get crispy. Then, leave the pieces on a paper towel.

6. Place the salmon in a vacuum bag with the olive oil, and cook “sous vide” at 113F for 15 minutes to extract the collagen.

7. Drain the liquid and the fat into a glass, and put in the fridge until the collagen sets (it will look like white jelly at the bottom of the glass). Put the fat into another glass.

8. Mix the jelly with a stick blender, while slowly and intermittently adding the oil until it blends completely.

9. Chop the pickled onions into small pieces, and mix in with the rest of the sauce, the parsley, and the crispy skin.

10. For best presentation, place the salmon in a large bowl, and pour the sauce on top and around the fish. Decorate the plate with coriander germinates, or something similar.

Arbequina Oil with Egg Yolk and Truffle



15g cacao butter

85g EVO


1 egg yolk

10g water

100g EVO


25g EVO

25g maltodextrin


20g truffle caviaroli

8 eggs for egg yolk



1. Melt the cacao butter in the olive oil, in a saucepan at 95F.

2. Then, cool down to 39F, and mix to get a paste texture.


1. Place the egg yolk in a large glass, and blend with a stick blender, slowly adding the oil. Continue until the texture becomes creamy.


1. In a large bowl, mix the oil with the maltodextrin to get a powder texture.


1. Cook the eggs “sous vide” at 148F for 42 min.

 2. Break the eggs and gently remove the egg whites. Leave in a saucepan with water at 122F to keep warm.

 3. For best presentation, Place the yolks in the middle of a large bowl, and decorate with herbs (rosemary, thyme, basil, chives, etc.), and some salt flakes. Serve with warm bread.   

Taco De Vaca Vieja with Farofa de Yuca


Taco de Vaca Vieja

1kg of entrecot


Farofa de Yuca

500g yucca 

50g animal fat (from the meat)

500g water


Taco de Vaca Vieja

1. Put the meat into a vacuum bag and warm up to 100F, two hours before cooking.

 2. On a grill, cook the meat for 3 to 4 minutes on each side, when the grill is at its hottest.

 3. Leave the meat for 5 min at 100F.

 4. Remove the fat, and cut into pieces of 150g.

Farofa de Yuca

1. Remove the skin from the yuca, cut into chunks, and blend with the water in the thermomix at the speed of 8 for 5 seconds and then 4 for 25 seconds.

2. Thoroughly strain the flower, and dry it out .

3. Cut the fat into small pieces and toast in a fried pan on a mid-high heat without burning, for at least 5 minutes.

4. Drain the fat.

5. Fry the yuca flour in this fat, until you get a golden color and crispy texture. Add salt and leave aside.

6. For best presentation, place a small amount farofa in the middle of the plate. Place the meat next to it, with the cut part facing upwards. Decorate with small flakes of Añana salt.

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