Brown Trout with Joselito Lardo, tomatoes and lime leaves

Jonnie Boer

Brown Trout with Joselito Lardo, tomatoes and lime leaves

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For tomato Bouillon:


Tomatoes 1KG


Shallout 1 unit


Springs of basil 2 units


Spring of tarragon 1 unit


Clove of Garlic 1 Unit


Black peppercorns 5 units


Sparkling Wine Xantana (Xantana Gum) 200ML. 


For Lime leaf Oil:


Lime leaves 30 units


Oil 200ML

-


For Lime Leaf Cream:


Eggs whites 45G


Yoghurt 40G


Vinegar 20ML


Lime Life Oil 170G

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For Brown Trout:


1. CLEAN THE TROUT AND REMOVE THE BONES THOROUGHLY.

2. CUT THE FILLET INTO EVEN-SIZED CUBES.

3. SEASON TO TASTE WITH LIME LEAF OIL AND SALT.

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For Tomato Bouillon:


1. BLEND ALL INGREDIENTS (EXCEPT THE XANTANA) SMOOTH IN THE BLENDER.

2. SUSPEND THE MIXTURE IN A CLEAN TEA TOWEL.

3. LET IT DRIP, PREFERABLY FOR A FULL DAY.

4. SEASON THE JUICE TO TASTE WITH SALT.

5. THICKEN SLIGHTLY WITH XANTANA.

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For Lime Leaf Oil:


1. BLEND THE LIME LEAVES WITH THE OIL IN THE BLENDER TILL SMOOTH.

2. LET IT STEEP AT LEAST ONE DAY.

3. STRAIN THE LEAVES FROM THE OIL.

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For Lime Leaf Cream:

 

1. MIX ALL THE INGREDIENTS EXCEPT THE OIL.
2. THEN ADD OIL IN A THIN STREAM MIXING WITH A HAND BLENDER.
3. KEEP THE CREAM IN A PASTRY BAG

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For Tomato 'Hearts' (cherry tomatoes):

 

1. CUT EACH TOMATO IN HALF ON THE “RIGHT’ SIDE.

2. CUT THE SEED PODS OUT CAREFULLY SO THAT THEY REMAIN  WHOLE.

3. SPRINKLE WITH SOME OIL, SALT AND PEPPER.

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For Chinese Lettuce:

 

1. CUT THIN SLICES AND SPREAD THE SLICES OUT WITH A SPATULA.

2. BLANCH BRIEFLY.

3. SEASON WITH LIME LEAF OIL AND SALT.

-


For Shrimp (dutch shrimps in their shells):

 

1. PEEL THE SHRIMP.

2. FRY THE SHRIMP SHELLS IN THE GASTROVAC.

3. SEASON THE SHRIMP FLESH WITH SALT AND LIME LEAF OIL.

-


For Green Meat Radishes: 

 

1. SLICE THE RADISHES THINLY WITH THE SLICER.

2. ROLL INTO A NICE HORN SHAPE.

 

 


 

 

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