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Sole and Grape Tartar + Tuile
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
4 servings
Vitor Bourguignon
@vitorbourguignon- Ingredients
- Recipe
- Flounder300 g
- Green seedless grape60 g
- Red onion20 g
- Sesame oil1/2 tablespoon
- Gem1 unit(s)
- Shoyo100 ml
- Sicilian lemon1 unit(s)
- French chives to taste
- Water175 ml
- Oil90 ml
- Wheat flour20 g
- Salt to taste
- Dijon mustard1/2 tablespoon
- For the tuile, mix the oil, water and flour well. In a nonstick skillet preheated over medium heat, place a little of this mixture, enough to fill the bottom of the skillet. When the tuile forms, remove and drain on a paper towel.
- Sprinkle the fish with fine salt and let it set for a few minutes. Leave the yolk submerged in the shoyo for the same time
- Remove the yolk and emulsify with a drizzle of olive oil. Add mustard, lemon zest and sesame oil
- Wash the fish, removing excess salt and cut into small cubes. Cut the grapes in half or quarters.
- Mix all the ingredients and finish with chopped chives and finally the tuile.
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