Salmon in New Corn Tempura

Salmon in New Corn Tempura

Gabriela Pedrotti 2020-12-10 08:06:46

Ingredients:

Salmon Tempura:
227 g of salmon fillet
1 Cob of new corn
250 ml vegetable oil
Pinch of salt and sugar

Sealed Scallops:
50 g scallops
30 ml olive oil
1 Tbsp. lemon juice
Salt to taste

Potatoes Cooked in Beetroot:
1 Beetroot
1 or 2 Papines
1 Tbsp. refined sugar
1 Cdta. squid ink
Coarse black salt

Sweet pepper stuffed with grouper:
3 Creole chili peppers (green, orange and red)
30 g of sliced ​​smoked grouper.
1 Tbsp. orange juice

Citrus salad:
1 Tbsp. zest (orange, lime
and mandarin lemon)
½ Cdta. sunflower seed
2 Oranges for juice
1 tablespoon of honey

Fresh coriander:
7 Branches of coriander
2 Cdta. lemon juice
1 Cdta. Of olive oil
 Pinch of salt

Grape sauce:
5 oz Grape juice
2 oz orange juice
1 Tbsp. bee honey
Salt to taste

Fried barley:
60 g of barley
90 ml vegetable oil

Black puree:
100 g of dry mashed potatoes
1 Cdta. squid ink
1 Cdta. black caviar
2 Tbsp. olive oil
1 green apple
Pepper to taste

New Corn Tempura
Shelling the new corn and blending it. Leave the mixture rustic and give it a touch of salt and sugar. Divide the salmon into two pieces, add salt and pepper to taste, dip in the corn tempura and store in the refrigerator. At the end, when everything else is finished, fry in plenty of vegetable oil.

Sealed Scallop
Combine the oil, the orange, the salt and immerse in the mixture, leave it for a maximum of 4 hours or at least 1 hour. Seal them in a pan for a minute and a half on each side, just like the salmon.

Sweet Chili Stuffed with Smoked Grouper:
Blanch the chili, clean it by removing the seeds and fill it with smoked grouper.

Papines in Beetroot Juice
Peel the beet and blend it with water, add the peeled potatoes into the mixture and cook until soft, remove and reserve. The juice that remains of the beet is passed through a strainer and the remaining liquid is reserved. We place a small pan on the fire with a tablespoon of white sugar, when it is turning golden, add the beet juice and let it reduce until it reaches a syrupy consistency. When ready to serve the dish, add the potatoes and sprinkle coarse black salt over them. different sizes.

Fried Barley
In a frying pan, fry 60 grams of barley in vegetable oil until lightly browned. It is key to have a hollow spoon and remove it without letting it burn, drain on a colander, then dry on paper.

Citrus Zest Salad:
Scratch the peel of the orange, lime and mandarin lemon until you get a tablespoon of each. Later mix with 2 teaspoons of honey and half a tablespoon of sunflower seed. Place in cold.

Fresh Cilantro
Add the coriander sprigs, salt, olive oil and lemon juice. Then mixed and squeezed

Black Puree
Cut the apple into wedges and remove the seeds. In a frying pan with a little olive oil, sauté them at medium high temperature until they are somewhat golden and soft. Then it is transferred to a flat tray and it is used that they are hot, with a knife and a fork the skin is removed and mashed until it has the consistency of a puree. Combine the apple puree with the potato puree, squid ink, black caviar, olive oil and correct the flavor with salt and pepper. To finish, it is passed through a fine strainer. This preparation is ready for plating.

Mounting
Use a 12-inch flat circular plate. Place a 6-inch hoop approximately on the plate, but towards the edges. Place inside the ring three spoons of black puree, spread it without flattening it too much, on top of the barley. Then the seared scallops on one side of the center, the fried salmon one on top of the other, the citrus salad on top, the fresh coriander on one side.

In front are placed the peppers stuffed with grouper. On the other side, with a dropper, two points of beet sauce are placed. Finally, with a dropper, the sauce is served in drops of different sizes.

Chef: Juan B. Dutary M.

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