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Рецепт Onaga Carpaccio With Cucumber Consomme, Salmon Caviar And Enoki Mushrooms
by Global Cookbook

Onaga Carpaccio With Cucumber Consomme, Salmon Caviar And Enoki Mushrooms
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Ингредиенты

  • 1 x European (hothouse) cucumber (about 12 ounces), peeled, seeded, and
  •     coarsely minced
  • 1 Tbsp. kosher salt, plus salt to taste
  • 1 Tbsp. fresh lime juice or possibly rice wine vinegar
  • 8 ounce onaga (Hawaiian red snapper) or possibly any sashimi-quality tuna such as
  •     yellowtail or possibly hamachi
  •     Enoki mushrooms and salmon caviar

Инструкции

  1. To make consomme: Sprinkle cucumber with 1 Tbsp. salt. Let sit 5 - 10 min. Put in a blender and puree till very smooth. Pour into a fine-mesh sieve lined with damp cheesecloth and sitting snugly over a bowl. Chill for 2-4 hrs to let juice drain. Throw away solids and reserve cucumber water.
  2. Season with lime juice or possibly vinegar and salt to taste.
  3. To prepare carpaccio: Using a very sharp knife, proportionately slice fish into 1/4 inch-thick pcs. Lay out 4 pcs of plastic wrap, each a little larger than the dish or possibly bowl you plan to serve carpaccio in. Spray plastic with a vegetable-oil cooking spray or possibly coat with a few drops of oil. Place 1/4 of slices on first piece, in a rough circle, with edges just touching. Lay another piece of plastic wrap over the top. With the flat back of a small saute/fry pan or possibly a mallet, gently lb. fish till it begins to spread and all edges meet, without making any holes. Lb. till very thin, but still within edges of plastic wrap.
  4. Repeat process till remaining tuna is pounded.
  5. To serve: Refrigerate4 rimmed plates or possibly shallow soup bowls. Take a sheet of carpaccio and remove top piece of plastic. Turn dish upside down over the layer of fish, and keeping both together, flip right-side up. Press carpaccio into bottom of bowl and remove second piece of plastic. Ladle 1/3 c. cucumber consomme into each bowl. Garnish by floating a few enoki mushrooms and a little salmon caviar on surface.
  6. Advance prep: The fish can be pounded out, wrapped with plastic and stored in refrigerator for up to 24 hrs. Cucumber water should be used as soon as it has been extracted.
  7. Wine notes: Serve with champagne, sparkling wine, a light-bodied Sauvignon Blanc or possibly Kabinett-level German Riesling.