rescoweb.com
Chef tools | Marketplace | Account Corner | Recipes | My consulting | Register | Employment Opportunities
Lista categorias
  ·Appetizer
  ·Bakery
  ·Cocktails
  ·Desserts
  ·Eggs
  ·Fish and Seafood
  ·Meats
  ·Mushroom
  ·Pasta
  ·Poultry
  ·Rices
  ·Salads
  ·Sauces & Dressings
  ·Serrano Ham recipes
  ·Shakes
  ·Side dishes & Vegetables
  ·Soup & Stock recipes
Recipes
recipe search

   



 
RED TUNA TRIO
 
     
 
Red Tuna with Anchovies and Cod Bites
  Method

Prepare the tuna loins in sashimi. Marinate for one minute in soya and make bites with the anchovy loins in salt and the finely cut unsalted cured cod. Arrange the bites and cut them.
   
Tuna neck Marinade
  Ingredients:

1kg tuna neck
1/2L extra virgin olive oil
Sea Salt
   
Salted flank
  Ingredients:

1Kg tuna flank
2 kg coarse salt
   
Method:
  Clean the flank, cover it with coarse salt and vacuum seal it. Leave for 24 hours.
After the 24 hours, take it out of the bag and remove the excess salt and slice it in the cold cutter.
   
Lean Tuna
  Ingredients:

1 Kg lean Tuna.
2 kg coarse salt
   
Method:
  Wash the lean tuna, cover it with coarse salt and vacuum seal it.  Leave it to salt for 2 hours and take it out of the bag.
Remove the excess salt and slice it in the cold cutter.
   
Tuna Tartar
  Ingredients:

1 Kg tuna loin
Fine salt
Extra virgin olive oil
Wasabi
   
Method:
  Clean the tuna loin and mince the tartar. Dress with salt, oil and wasabi.
   
Anchovy and almond cream
  Ingredients:

150g mayonnaise
10 salted anchovy loins
20g fried almonds
10g Choricero pepper flesh
Water (as required)
   
Method:
  To accompany make an emulsion with the mayonnaise, almonds, choricero pepper flesh, anchovy loins and water, thermo-mix and strain.
Arrange the plate with the bites, escarole and dress with the emulsion.
   
Soya vinaigrette
  Ingredients:

150g soya sauce
4 limes
600g Muscovado sugar
100g extra virgin olive oil
   
Method:
  Squeeze the four limes and emulsify with the other ingredients until you have a homogenous mix.
   
Arrangement and Presentation
  Arrange a tuna bite on the plate, dress with the anchovy and almond cream.
Put a fine film of flank on the plate and another of the lean tuna, place the tuna neck and the tartar topped with Iranian caviar.  Finish the plate with soya vinaigrette.
   
  Recipe: Joaquín Felipe - RESTAURANTE EUROPA DECÓ HOTEL URBAN Madrid

   
 
 
 
     
  Categoria: Fish and Seafood  
     
Sponsers
OLEO HISPANICA
Frank Abegg Consult
Schiller Abogados
Erlebnisbuero
toptrip
Norak
Miele.es
Adamá
eHotel Reserve the hotel you want right now
Tavira y Botella
Promotora Productos Artesanos
©2001 - 2012 www.rescoweb.com. All rights reserved.