Rolls of dorado with sauce saffron, asparagus mousse and mix it with rice “La Primavera”.

Set in the net weight, and given to 3 servings
for rolls of sea bream:
-540gr Dorado (fillets on the skin)
-127gr Paprika (mix of three colors)
-100gr Zucchini
-45gr Carrots
-35gr Stemmed celery
-25gr Freshly squeezed orange juice
-12gr Feather bow
-2gr Cilantro
-15gr + 2g Extra Virgin Olive Oil
-2gr Salt
-1gr Freshly mixture of five peppers

for garnish rice:
-50gr Basmati rice
-50gr Wild rice Aquatica
-10gr Extra Virgin Olive Oil

for asparagus mousse:
-278gr Asparagus
-50gr Cream 38%
-1gr Salt
-1 / 2g freshly mixture of five peppers

Saffron sauce:
-120gr Cream 22%
-100gr Dry white wine
-15gr Shallots
-4gr Extra Virgin Olive Oil
-1gr Saffron
-1 / 2g salt
-1 / 2g freshly mixture of five peppers

-35gr Corn
-10gr Radicchio
-3gr Extra Virgin Olive Oil
-1gr Flower honey

1. Set products for garnish mousse and asparagus: Basmati rice, wild rice Aquatica, asparagus, olive oil mill with a mixture of five peppers, salt. Each type of rice cook according to instructions on the package, season with olive oil (5g + 5g) and keep up to feed in heat.
2. Asparagus coarsely chop and blanch, dipped in boiling water for 2 minutes.
3. Fold the asparagus to a sieve, and then crush the processor. Pass the sauce through a sieve with small cells.
4. Add the cream sauce, season with freshly ground pepper and salt. Warm mousse on a quiet fire and keep warm before the filing.
5. A set of products for rolls of Dorado Dorado, a mix of three colors paprika, zucchini, stemmed celery, carrot, orange, feather onions, cilantro, olive oil mill with a mixture of five peppers, salt.
6. Dourado clean of scales and gut. 45-degree angle cut head. Fillet knife, holding the fish with one hand, to cut it into two pieces along the vertebral bone (movement from head to tail): Insert the knife between the fillet and ridge. Directing the blade parallel to the ridge, cut the fillet over the entire length. Turn the fish bone down and repeat manipulation. Remove the small bone forceps, rinse the fillets, then pat dry with paper towel. Squeeze the juice from the orange.
7. Marinate for 10 minutes fillets in orange juice, freshly ground pepper and salt.
8. Zucchini, carrots, peppers and celery stemmed cut long strips 3h100mm.
9. Heat the olive oil in a frying pan (15g) and fry the vegetables until desired readiness. First, lay the carrots and celery, after 1-2 minutes, add the paprika, even a minute – zucchini. Cook, stirring, 1 minute. Cool (like vegetables slightly crisp, so the heat treatment at a minimum).
10. At the tail of the fillet lay out the vegetables and cilantro sprig, wrap in a roll, tie pen onions. Sprinkle rolls with olive oil (2g).
11. Put the rolls on a baking sheet covered with parchment (refractory shape of the glass). Cook in a preheated up to t = 180 ° C oven for 10-12 minutes. Attention! It is important to not dry up the fish !!! The index of readiness – the acquisition of fillets pearlescent shade.
12. A set of products for Saffron sauce: shallots, saffron stigmas, 22% cream, dry white wine, olive oil mill with a mixture of five peppers, salt.
13. Shallots chop small cubes, then fry until transparent in hot olive oil.
14. Add the cream, wine and saffron. Evaporated, stirring occasionally, until the loss in the amount of 1/2 (fire low). Season the sauce with salt and freshly ground pepper. Keep up to feed in heat.
15. On a warm serving platter, set the ring. Put the ring in 2 types of rice on the diagonal (Stir in wild rice and tamp on the bias with a spoon, lay on top of basmati and smooth), in the form of droplets Put asparagus mousse (mousse must bend around the shape of rice 1/2). Remove the ring. Next place the rolls of the sea bream, pour sauce Saffron. Serve with a mix of the roots and radicchio, dressed with olive oil and flower honey.

Help yourself.

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