Emmanuel Renaut
Peach palm fettuccine Carbonaraby Alex Atala
Guida alla Guida Scopri la nuova Guida di Identità Golose in streaming lunedì 27 marzo, dalle ore 10.30
For the char marinated with toasted barley and coriander apples ½ piece of char weighing about 500 g 57 g of salt 52 g of sugar 1 juniper berry 1 g of pepper corns 30 g of toasted barley 2 apples 1 sprig of coriander 50 g of coriander TPT water and sugar
For the char foie gras, amaranthus, carrots and cornelian cherries 250 g of char livers 2.5 g of sugar 4 g of salt 1 grated lemon rind 10 g of Madeira 300 g of carrots 50 g of amaranthus 10 g of cornelian cherries
For the char hollandaise 100 g of trout roe 30 g of water 20 g of vinegar reduction (with scallion, garlic and black pepper) 100 g of clarified butter 80 g of potatoes For the supersaturation solution 200 g of water 1 kg sodium acetate trihydrate
For the char marinated with toasted barley and coriander apples Trim the piece of char and score the skin. Sprinkle with a mixture of salt, sugar and spices and marinate for about 36 hours, taking care to turn in every 8 hours. After marinating, wash the char, remove the skin, cut into four pieces and wrap them in Clingfilm to form little twists. Cut 4 large slices from each piece and dip the skin side in the previously chopped and powdered barley.
For the apple cream, wash the apples, cut them into quarters and remove the core. Place the apple pulp in a cooking bag with the syrup and cook for 15 minutes in a steam oven at 100 °C. Remove and cool in water and ice, then blend in the mixer, adding the coriander leaves.
For the char foie gras, amaranthus, carrots and cornelian cherries Leave the livers to soak in the milk for about 3 hours, then marinate with salt, sugar, lemon and Madeira. Then seal them in a cooking bag and cook in a bain-marie at 63 °C for 14 minutes. After cooking, wrap them with the film, moulding then into a cylinder shape, then chill to 4 °C. Cut a 1 cm thick disc of liver, brush it with the oil and coat in the amaranthus popcorn, topping with a spoonful of carrot cream and a cornelian cherry. After washing the carrots, wrap them in foil and cook for 2 hours at 180 °C. Remove the skin and cream the carrots using a mixer.
For the char hollandaise Blend all the ingredients in a Bimby for 5 minutes at 80 °C. Filter and pour into a siphon. Charge with one cartridge and store at 45 °C.
For the supersaturation solution Boil and pour into bottles, leaving to cool at room temperature.
Presentation Place the char coated in the powdered barley on a plate along with the coriander apple cream. Place the liver next to it and complete with the creamed carrot and the cornelian cherry. Then add a dash of goat's milk robiola cheese and finish with the warm trout roe hollandaise prepared in the siphon. Garnish with a little trout roe.
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