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Aici puteti gasi ultimele noutati in domeniul gastronomiei profesionale, de la cele mai exotice preparate de bucatarie internationala si nu numai cu proponderenta in cea asiatica dar si in bucataria franceza la mancare gatita in casa.


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TARTAN SASHIMI BY MATIAS PERDOMO

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1 TARTAN SASHIMI BY MATIAS PERDOMO on Tue Apr 22, 2014 3:44 pm

Chef Pipos Petre

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An exclusive recipe for Tartan Sashimi by chef Matias Perdomo - part of FDL's 'Dress The Plate' challenge.
Ingredients
For the Sashimi tartan

Beef 150 g, filet
Extra-virgin olive oil
Salt

For the mushrooms' sauce

Onion 1, small, julienned
Mushrooms 100 g, fresh, cubed
Butter 50 g
Salt

For the black truffle's sauce

Truffle 100 g, black
Onion 1, small, julienned
Red Wine 1 glass
Butter 50 g, cubed + for sauteeing
Salt

For the Bearnaise Sauce

Shallot 1
Egg yolk 2
White wine vinegar 100 g
Butter 200 g, clarified
Salt

For the red cabbage

Cabbage 1, red
Salt
Agar agar 2 g

Ingredients

Umeboshi Prunes' Puree
Pistachios Bronte's

Info box

Recipe category Main course
Recipe yield 4

Preparation

For the Sashimi Tartan:

Pound the beef until it becomes very thin.

Place inside silicone mold and vacuum seal.

Lower the temperature and withdraw from the vacuum bag.

Trim the edges and season with salt and oil.

Place the following sauces in a pastry bag and pipe along the lines of the meat to imitate the tartan fabric.

For the mushroom sauce:

Saute the onions in butter and add the mushrooms.

Let the mushrooms brown a little then season with salt.

Take off the heat and blend into a puree. Place the puree of mushrooms in a pastry bag.

For the black truffle sauce:

Sautee the onions in butter, add the truffle shavings and deglaze with wine.

Let all the alcohol evaporate.

While whisking, slowly add the cubes of cold butter to emulsify the truffle sauce.

Season with salt. Place the puree into a pastry bag.

For the Bearnaise Sauce:

Cook the shallots in vinegar, chop them and add them to the egg yolks in a double boiler until it reaches 70°C.

Turn off the flame and whisk in clarified butter until the sauce emulsifies. Season with salt. Put in pastry bag.

For the red cabbage:

Cook the red cabbage sous vide for one hour at 90°C.

Don't discard the juices that are released by the cabbage.

For every 200 g of 'cabbage water' add 2 grams of agar agar.

Bring the liquid to a boil and turn off the flame.

Pour into a glass container and puree with an immersion blender until the mixture thickens and becomes a smooth cream.

Place in a pastry bag.

Extras

The puree of Umeboshi Prunes can be bought from most good Asian ingredient shops.

For the pistachio pesto blend pisctachios in a professional mixer until a gel like consistency is formed.

Read more about the dish and discover the chef's interesting views about fashion here.

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