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 Hamachi sur biscotte de sésame |
Add a photoThinly sliced Hamachi tuna served with soft quail egg, crunchy crudity and yogurt-mint espuma
Ingredientes
- 25g Yuzu Juice
- 75g Olive Oil
- 2.5g Salt
- QS (Quantité Suffisante) Pepper
- 25g Hamachi
- 50g Yogurt
- 125g Cream 38%
- 4g Black Pepper Corn
- 5g Peppermint
- 25g Carrot Puree
- 2.5g Sesame Oil
- QS Salt
- QS Pepper
- 2.5g Carrot
- 4g Radish
- 4g Koushin Daikon Radish
- 1p Quail Egg
- 2.5g Fries Salad
- 5g Sesame Bread
- QS Romaine Lettuce
Direcciones
- ---Prepare Dressing---
- Mix yuzu juice, olive oil, salt, and pepper
- ---Marinate Fish---
- Slice hamachi
- Marinate in yuzu dressing
- ---Prepare Sauce---
- Miz yogurt, cream, black pepper corn, and peppermint, place in saucepan, and heat
- Set aside to infuse aroma
- Filter through a chinois. Let cool.
- Pour into an espuma (for frothing)
- ---Prepare Carrot Dressing---
- Mix carrot puree, sesame oil, salt, and pepper
- ---Prepare Garnish---
- Slice radish and koushin daikon radish
- Shred carrots into thin long sticks
- Poach the quail egg
- Slice the sesame bread. Make melba toast in the oven.
- ---Prepare Dish---
- On top of the sliced sesame bread, place the sliced radish and koushin daikon radish. Put carrot dressing on top.
- On top of that place the hamachi and poached quail egg garnished with shredded carrots and romaine lettuce.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 5 servings | |
| Calories 193 | |
| Calories from Fat 182 | 94% |
| Total Fat 20.66g | 26% |
| Saturated Fat 5.36g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 212mg | 9% |
| Potassium 54mg | 2% |
| Total Carbs 1.68g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.54g | 0% |
| Protein 1.07g | 2% |
