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Di:
Far rosolare il pesce nell'olio di semi, precedentemente salato, speziato e passato nella farina di riso.
Dopo che ha preso una leggera crosta, aggiungere del burro molto freddo cosi riesce a stemperarsi e della salvia.
Per la preparazione della maionese utilizzare un uovo (albume e tuorlo), succo di limone, aceto, un pizzico di sale e senape in grani.
Aggiungere prima dell'olio di semi, un po' di latte di riso o di soia prima di emulsionare tutti gli ingredienti per la preparazione della salsa tartara.
Unire i cipollotti e cetriolini sott'aceto.
Per l'impiattamento utilizzare degli spinacini come base e condire tutto con una riduzione di pesce per decorare.
Pesce persico farina di riso, spinaci
RSI Ticino Gourmet Tour 17.10.2022, 12:00
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