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Receta Onaga Carpaccio With Cucumber Consomme, Salmon Caviar And Enoki Mushrooms
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Ingredientes
- 1 x European (hothouse) cucumber (about 12 ounces), peeled, seeded, and
- Â Â 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
- Â Â yellowtail or possibly hamachi
- Â Â Enoki mushrooms and salmon caviar
Direcciones
- 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.
- Season with lime juice or possibly vinegar and salt to taste.
- 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.
- Repeat process till remaining tuna is pounded.
- 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.
- 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.
- Wine notes: Serve with champagne, sparkling wine, a light-bodied Sauvignon Blanc or possibly Kabinett-level German Riesling.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 817g | |
| Calories 939 | |
| Calories from Fat 285 | 30% |
| Total Fat 31.65g | 40% |
| Saturated Fat 7.85g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 402mg | 134% |
| Sodium 7735mg | 322% |
| Potassium 2570mg | 73% |
| Total Carbs 1.47g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.26g | 0% |
| Protein 152.16g | 243% |
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