For the andean caviar, wash the quinoa thoroughly with plenty of water, several times. Set aside.
Peel & chop the onion, 1 garlic clove and leek. Dice the tomato.
In a pot, lightly fry the chopped vegetables in 4 spoons of olive oil. Add the pimentón, the washed quinoa, the tomato, fish stock and squid ink. Simmer for about 30 minutes, until the quinoa is cooked.
For the squid cloud, peel & crush 1 garlic clove. Cut the squid in 1/2 cm dices. Place the squid and garlic in a pot, add the milk and cook for 10 minutes on a low flame. Transfer to a container and keep in fridge for 24 hs. process with a hand held food processor, strain and add salt to taste
Add 3,5 gelatine leaves for 500cc of the squid preparation.
Mix and simmer on a low flame, below 80 C.
Put the preparation in the fridge until solid.
Once solid, beat until it reaches the texture of merengue.
Distribute in a film paper lined tray.
Take to the fridge.
For the baby squid, separate the tubes from the tentacles. Marinate the tentacles with flour and deep fry them in olive oil, until crispy. Add salt to taste. Set aside.
For the fish, peel & crush the remaining garlic cloves.
Preheat the oven at 150 C.
Remove the skin from the white salmon. Set aside
Season the fish.
Place the portions in a deep oven tray with 1 liter olive oil and the crushed garlic. Bake for 9 to 12 minutes, until the fish reaches 45 C in the center. Then, saute the skin in a pan with olive oil.
Just before plating, saute the baby squid tubes, 3 seconds each side in a pan with a little olive oil. On a plate, place the white salmon to the side, next to it the quinoa and a quenelle of the squid cloud. Place the crispy baby squid tentacles over the cloud, and the tube over the fish. Finish with the ciboulette.