Bacalao en tempura negra con patatas confitadas
¡¡¡Muy buenas Steemians!!! Hoy os presento un platito que a mi me gusta mucho y en el que usamos unas cuantas técnicas que os sorprenderán...
HI STEMIANS!!!Today I present you a dish that I really like and in which we use a few techniques that will surprise you...
En este caso es un bacalao confitado a baja temperatura, pero sólo cuatro minutos, al que luego pasamos por una tempura negra de tinta de calamar, la cual le da un gusto espectacular. Acompañado de unas patatas confitadas lentamente en aceite de oliva virgen extra con un diente de ajo, para darle un toque muy mediterráneo ¡¡¡Muy rico!!!!
In this case it's a low temperature confit cod, but only four minutes, fried in skid ink light batter, a Japanese breaded, which gives it a spectacular taste. Served with slowly candied potatoes in extra virgin olive oil with a piece of garlic to give it a very Mediterranean touch. Delicious!!!
Debemos hacer todos los pasos del plato muy seguidos para que no pierda sabor ni textura.
We must do all the steps quite fast, so it doesn't lose flavor or texture.
Lo acompañamos con un ali-oli de remolacha que le dará a nuestro plato color y un contraste de sabor que os sorprenderá.
We will use a beetroot ali-oli, that will give our plate color and a contrast of flavor that will surprise you.
Nos curramos una buena presentación del plato.
We work on a good presentation of the dish.
And that's it!!! I hope you like it and you put it into practice and do not hesitate to ask. This crazy Chef says good bye!!!
Que buen post. Se ve muy rico :D Te seguiré para apoyarte. Saludos desde Venezuela
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Gracias @mariconpsicola :)
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Se ve delicioso :)
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Muchas gracias @caminito :)
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De verdad que la textura, la presentación y explicación estuvo excelente!
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Muchas gracias @manueldelgado, me alegra que te haya gustado.
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Suena muy interesante y se ve espectacular. Gracias por compartirlo. Saludos!!
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