四角箱鲀(金枪鱼腩)配小何赛

Ferrán Adriá

四角箱鲀(金枪鱼腩)配小何赛

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300 克金枪鱼腩

500 克粗盐

小何赛油

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{0>1. REMOVE THE SKIN AND BONES FROM THE BELLY, WITHOUT TAKING OFF THE FAT BETWEEN THE SKIN AND THE MEAT.<}87{>1.祛除鱼腩上的鱼皮和其中的鱼骨,注意不要取出鱼皮和鱼肉之间的脂肪。<0}


{0>2. CUT THE TUNA INTO 3 CM THICK RECTANGLES OF 7 X 3 CM, WITHOUT CUTTING OFF THE FAT.<}87{>2.
将金枪鱼切成 3 厘米厚的矩形,长宽为 7 X 3 厘米,小心不要切掉脂肪。<0}


{0>3. COVER THE PIECES WITH THE COARSE SALT AND LEAVE TO CURE FOR AROUND 21 HOURS. <}85{>3. 
在鱼肉上撒上粗盐,腌制 21 小时。<0}


{0>4. AT THE END OF THIS PROCESS, REMOVE THE TUNA FROM THE SALT AND CLEAN WELL WITH A DAMP CLOTH, MAKING SURE THERE ARE NO GRAINS OF SALT LEFT ON THE MEAT.<}90{>4.
完成这项工序后,将金枪鱼从盐中取出,用湿布擦干净,确保肉上没有残留盐粒。<0}


{0>5. SLICE THE TUNA BELLY ALONG THE FLAT PLANE, AGAINST THE GRAIN, TO CREATE 0.1 CM THICK RECTANGLES OF 7 X 3 CM.<}88{>5.
沿金枪鱼腩平滑的一面切片,顺着纹理切成 0.1 厘米厚的矩形颗粒,长宽为 7 X 3 厘米。<0}


{0>6. PLACE THE SLICES ONTO WAX PAPER SO THEY ARE NOT TOUCHING. <}83{>6.
将切片放于蜡纸上,这样彼此之间便不会触碰。<0}


{0>7. FINISH BY "PAINTING" THE SLICES OF TUNA BELLY WITH JOSELITO OIL.<}84{>7.
最后再为金枪鱼鱼腩切片上一层小何赛油。<0}

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