red mullet and prawn tartare

Red mullet and prawn tartare

Today we offer you a fresh, gourmet and fish-based recipe: Red mullet and prawn tartare, for a tasteful summer dinner!

INGREDIENTS

  • grams 80 mullet flesh
  • 2 shelled Mazara red prawns
  • grams 10 green celery
  • grams 10 carrot
  • grams 10 courgette
  • grammi 10 mandorla d’Avola tostata
  • buccia d’arancio q.b.
  • thyme to taste
  • 1 peeled pear
  • grammi 10 miele d’acacia
  • grams 5 lemon juice
  • 2 grani di pepe nero  di Peja
  • 12 drops of Traditional Balsamic Vinegar of Reggio Emilia PDO Gold Label

For the tartare

Dopo aver accuratamente deliscato e spellato la triglia tagliarla a piccoli cubetti e posizionarla su di una ciotola di ceramica. Lavare e mondare le verdure, tagliarle in brunois e aggiungerle alla triglia. Aggiungere le mandorle precedentemente sbollentate, private della pelle, tostate  e sminuzzate, condire il tutto con poche gocce di limone, olio sale e pepe.

For the prawns

Remove the heads, carapace and fillets from the prawns, then season with a pinch of salt, a grinding of pepper, a light grating of orange peel and thyme leaves. Bake in the oven at 68 degrees for 45 seconds.

For the strong sweet sauce

Peel the pear, cut it into 4 and core it, then place it in a vacuum bag with the lemon juice, honey and peppercorns. Steam and cook for 10 minutes, then remove the peppercorns and emulsify well.

Composition of the dish of red mullet and prawn tartare

Adagiare sul piatto con  l’aiuto di un coppapasta  tondo la tartare, quindi posizionare vicino le due code di gambero contrapposto. Nappare con la salsa  di pere ed esaltare il tutto con 3 gocce per gambero di aceto balsamico tradizionale di Reggio Emilia DOP Etichetta Oro; aggiungere altre sei gocce intorno al piatto e decorare con fiori edibili.

 

Ristorante BiCE Mare – Dubai – Chef Francesco Guarracino

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