Carpaccio de bacalao amostazado con guirotinas.
Ingredientes:
1 rulo carpaccio de bacalao.
30gr mostaza.
60gr aceite de oliva.
4 girotinas.
C/s sal maldón.
C/s cebollino.
Elaboración:
1. Poner papel film en el plato que se valla a servir.
2. Cortar el carpaccio e ir poniéndolo en el plato con papel film, una vez relleno todo el plato tapar con otra capa de pape film y congelar, así hasta tener los deseados para el servicio.
3. Mezclar en un biberón la mostaza con el aceite y reservar.
4. Colar las girotinas echando el jugo en un cazo y reducir hasta quitar el sabor de alcohol.
5. Hacer un almíbar de 1 de azúcar por 2 de agua y añadírselo al jugo.
6. Enfriar y meter las girotinas previamente lavadas en abundante agua.
7. Reservar varios días antes de su utilización.
8. Cortar cada girotina en dos trozos.
Para el emplatado:
1. Quitar el papel film del carpaccio y poner este sobre el plato.
2. Rociar con la vinagreta y colocar las girotinas por encima.
3. Terminar sazonando y decorando con el cebollino picado.
Amostazado cod carpaccio with guirotinas.
Ingredients:
Ingredients:
1 roller cod carpaccio.30 g mustard.
Olive oil 60 gr.
4 girotin.
To taste maldon salt.
To taste chives.
Method
1. Put plastic wrap on the fence dish to serve.
2. Cut the carpaccio and go put it in the bowl with plastic wrap once filled the entire plate and cover with another layer of plastic wrap and freeze, and to have the desired for the service.
3. mix in a bottle of mustard oil and set aside.
4. Girotin strain the juice pouring into a saucepan and reduce to remove the taste of alcohol.
5. Make a sugar syrup of 1 to 2 of water and add to juice.
6. Cool and put the Girotin previously washed in water.
7. Book several days before use.
8. Girotin Cut each into two pieces.
To serve:
1. Remove the plastic wrap and put this carpaccio on the plate.
2. Baste with the vinaigrette and place above Girotin.
3. Seasoning and garnished with chopped chives.
1. Put plastic wrap on the fence dish to serve.
2. Cut the carpaccio and go put it in the bowl with plastic wrap once filled the entire plate and cover with another layer of plastic wrap and freeze, and to have the desired for the service.
3. mix in a bottle of mustard oil and set aside.
4. Girotin strain the juice pouring into a saucepan and reduce to remove the taste of alcohol.
5. Make a sugar syrup of 1 to 2 of water and add to juice.
6. Cool and put the Girotin previously washed in water.
7. Book several days before use.
8. Girotin Cut each into two pieces.
To serve:
1. Remove the plastic wrap and put this carpaccio on the plate.
2. Baste with the vinaigrette and place above Girotin.
3. Seasoning and garnished with chopped chives.
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