{"id":24749,"date":"2019-07-01T10:37:11","date_gmt":"2019-07-01T10:37:11","guid":{"rendered":"https:\/\/www.ilborgodelbalsamico.it\/wp\/?p=24749"},"modified":"2025-03-26T09:31:13","modified_gmt":"2025-03-26T08:31:13","slug":"red-mullet-and-prawn-tartare","status":"publish","type":"post","link":"https:\/\/www.ilborgodelbalsamico.it\/en\/ricette\/tartare-di-triglia-e-gamberi\/","title":{"rendered":"Red mullet and prawn tartare"},"content":{"rendered":"<p><em>Today we offer you a fresh, gourmet and fish-based recipe: Red mullet and prawn tartare, for a tasteful summer dinner!<\/em><\/p>\n<h3>INGREDIENTS<\/h3>\n<ul>\n<li>grams 80 mullet flesh<\/li>\n<li>2 shelled Mazara red prawns<\/li>\n<li>grams 10 green celery<\/li>\n<li>grams 10 carrot<\/li>\n<li>grams 10 courgette<\/li>\n<li>grams 10 roasted Avola almonds<\/li>\n<li>orange peel to taste.<\/li>\n<li>thyme to taste<\/li>\n<li>1 peeled pear<\/li>\n<li>grams 10 acacia honey<\/li>\n<li>grams 5 lemon juice<\/li>\n<li>2 Peja black peppercorns<\/li>\n<li>12 drops of <a href=\"https:\/\/www.ilborgodelbalsamico.it\/en\/shop\/balsamic-vinegar-2\/traditional-balsamic-vinegar-of-reggio-emilia-dop-2\/traditional-balsamic-vinegar-of-reggio-emilia-dop-gold-seal-extravecchio\/\">Traditional Balsamic Vinegar of Reggio Emilia PDO Gold Label<\/a><\/li>\n<\/ul>\n<h3>For the tartare<\/h3>\n<p>After carefully deliscing and skinning the mullet, cut it into small cubes and place it on a ceramic bowl. Wash and clean the vegetables, cut them into brunois and add them to the mullet. Add the previously blanched, skinned, toasted and chopped almonds, season with a few drops of lemon, oil, salt and pepper.<\/p>\n<h3>For the prawns<\/h3>\n<p>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.<\/p>\n<h3>For the strong sweet sauce<\/h3>\n<p>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.<\/p>\n<h3>Composition of the dish of red mullet and prawn tartare<\/h3>\n<p>Lay the tartare on the plate with the help of a round pastry cutter, then place the two shrimp tails next to each other. Top with the pear sauce and enhance with 3 drops per prawn of Traditional Balsamic Vinegar of Reggio Emilia PDO Gold Label; add another six drops around the plate and decorate with edible flowers.<\/p>\n<p>&nbsp;<\/p>\n<p><strong><em>BiCE Mare Restaurant - Dubai - Chef Francesco Guarracino<\/em><\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>Anche oggi vi proponiamo una ricetta fresca, gourmet e a base di pesce: la Tartare di triglia e gamberi, per [&hellip;]<\/p>\n","protected":false},"author":362,"featured_media":24750,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[93],"tags":[],"class_list":["post-24749","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - 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