Seared tuna, avocado, tomato, onions, macadamia nuts and sprouts

This recipe was prepared for a contest: Cuoco in vista. So if you like I would be grateful if you could vote. To vote you need to go to the link and select the stars: 5 are the highest score! Thank You!

http://www.cuocoinvista.camst.it/ricette/116

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Ingredients for 4 people:
480 g tuna steak red or yellow fin fresh
1 hard red tomato
1 ripe avocado
¼ onion
50 g toasted and coarsely chopped macadamia
80 g alfalfa sprouts
10 ml apple cider vinegar
maldon salt
extra virgin olive oil

Breaking down the tuna at -20˚C for at least 24 hours. This precaution should be taken for all the fish dishes that will be served raw or partially cooked.
Decongelarlo in the refrigerator.
Blanch the tomatoes for 12 seconds and cool in ice water. Peel it, cut it in half, remove seeds and cut into small squares regular. Season with a pinch of salt and a little oil.
Halve the avocado. Remove the stones. Pull out all the pulp and place in a bowl. With the help of a fork, mash the pulp, season with salt and very little oil, creating a smooth cream and dense.
Peel the onion and cut finely julienne. Put it in a container and add the apple cider vinegar. Allow the onion to marinate for an hour, then drain it.
Take the tuna steak, cut into 4 strips as regular as possible and dress with extra virgin olive oil.
Heat a non-stick pan and lay the strips of tuna. Leave them for a little over a minute, then turn them from the opposite side. Leave this part for a minute. Remove from heat and cut the tuna into cubes, (at least 5 per strip).
Arrange for each dish 5 tufts of cream of avocado, place the tuna, above which will put the diced tomatoes, onion, sprouts and macadamia.
Finish with a drizzle of olive oil and a bit ‘of Maldon salt.

Carpaccio d’Orata & Gazpacho

carpaccio orataIn this video, is being prepared a carpaccio that combines Japanese cutting techniques , with ingredients and flavours that remind Spain and Central America.

Ingredients for 4 people:
1 sea bream (not farmed) from 700/800 g check technique to prepare raw fish
green pepper
cucumber
fresh onion
celery
tender leaves of celery
small leaves of basil
extra virgin olive oil
pepper cherry tomatoes
gazpacho jelly

Enjoy the show!

Salmon and red fruits

This is a colorful recipe from a friend: Elisa Giannini.
The look is very inviting, taste fresh, different and interesting … a dish to try!
macedonia

Ingredients for 4 people:
480 g of fresh salmon fillet
Seasoning for salmon:
5 g karkadé powder
5 g sugar (a teaspoon)
1/2 lime
salt
4 pink pepper chopped
extra virgin olive oil
For the sauce:
50 g of strawberries
10 ml of balsamic vinegar
8 pink pepper berries
extra virgin olive oil
salt
For the garnish:
a basket of fresh currants
fresh thyme
extra virgin olive oil
15 g honey

After barbed and eliminated the skin of salmon, wrap well with plastic wrap and bring it down for at least 48 hours at a temperature of at least -18˚ C.
Defrost the salmon in the refrigerator.
Cut into cubes not too small.
Wash and dry the strawberries, remove stem and blend them with the balsamic vinegar and pink pepper berries; salt and filtered. Store in refrigerator.
Wash and shell the currants. Season with honey, a little oil and fresh thyme. Store in refrigerator.
Mix together the ingredients for the dressing of the salmon to obtain an emulsion. Season the salmon tartare and divide into 8 cylindrical molds. Arrange the tartare on 4 plates (2 per person).
Garnish the surface with red currants, like in the picture.
Strain the sauce to the coffins of salmon.
Complete with a few drops of oil.

Thank you again Elisa for having proposed this recipe … We are waiting for more recipes !!!

Baccalà tiepido in crema e verdure croccante

Today a recipe of my friend Giovanni Baroncelli, chef of the nice restaurant Salsedine of  Lido di Savio (Ravenna) .

Codfish in warm cream with crunchy vegetables and tomato fillet Mediterranean.

Baccalà tiepido

ingredients:
desalted cod
lavender oil
fresh oregano
pepper
potato
yellow pepper
vegetables as desired
sugar
tomato
flower caper
olives
fresh mint
process
Put the vacuum slice saved cod, seasoned with olive oil, lavender, oregano and pepper. Cook at low temperature until it reaches 50 ° C at the core with the probe. When cooked, reduce the temperature by immersing the bag cod vacuum, water and ice.
With the scraps of a cod fish cod do with adding a little yellow pepper and roasted potato, boiled, peeled and little.
Blanch the vegetables to taste with salt and sugar in water for one minute and cool.
Blanch the tomatoes for 11-12 seconds, peel, remove seeds and cut to create a fillet tomato classic.
Just before serving, regenerate all the ingredients.
To assemble the dish from the bottom of cod fish, add the fillet of cod, then fillet tomato over, then the flowers of capers, olives and vegetables.
Complete with lavender oil and fresh mint leaves. Dish served warm.

We thank Giovnni Baroncelli, chef at Ristorante Salsedine – Lido di Savio-Ravenna

Pera Abate Colorata

Con questa ricetta il Blog Pesce Nudo ha VINTO  il contest organizzato dal Consorzio della pera IGP dell’Emilia-Romagna.

pere colorate
Ingredienti per 4 persone:
4 Pere Abate
200 ml vino Borgo Eliceo Merlot
320 g zucchero
50 g sciroppo alla menta Fabbri
una stecca di cannella da circa un grammo
100 ml aceto balsamico Giusti
300 ml acqua

Procedimento:
Pelare le pere; tagliarle a rondelle di 2 cm circa.
Preparare 4 sciroppi ai diversi aromi e colori, utilizzando un piccolo tegame per ogni sciroppo.
Nel primo tegame mettere 80 g di zucchero con 150 ml d’acqua e la cannella.
Nel secondo mettere 80 g di zucchero con l’aceto balsamico e 50 ml d’acqua.
Nel terzo mettere 80 g di zucchero con il vino.
Nel quarto mettere 80 g di zucchero con 100 ml di acqua e lo sciroppo di menta.
Portare a bollore e fare evaporare i liquidi fino a quando gli sciroppi inizieranno a prendere un po’ di consistenza, quindi spegnerli e immergervi le rondelle di pera in modo che i colori, ricomponendo la pera rimangano alternati.
Lasciare le pere nello sciroppo per circa 30 minuti, poi appoggiarle delicatamente su una griglia per farle sgocciolare.
Riportare gli sciroppi sul fuoco per pochi minuti, giusto il tempo per addensarli. Lasciarli raffreddare completamente.
Ricomporre le pere nella forma originale e disporle in 4 piatti.

Decorare a fantasia con gli sciroppi colorati.