Рецепты для "Кухни"

Два рецепта для раздела "Кухня"

Bass in coarse sea salt with bitter chocolate
4 persons

Bass

Ingredients
± 3 kg coarse sea salt
30 g satay powder
4 cl olive oil
4 pieces of bass fillet with skin, each 170 g

Preparation
Fill a baking tray with the sea salt.
Sprinkle with water and bake for 1 minute at 250°C until it becomes a hard 'board'.
Keep warm.
Mix the satay spices with the oil.
Spread the skin side of the fish with this spiced oil.
Lay the bass fillet onto the board of salt and cook under the grill (4-7 minutes, depending on the thickness). The underside cooks on the warm board of salt, the top side under the grill.

Sauce

Ingredients
15 g sugar
3 cl young balsamic vinegar
7.5 cl veal stock (not concentrated, unsalted)
7.5 cl port
40 g butter
20 g dark chocolate

Preparation
Reduce the sugar and the balsamic vinegar until it becomes sirupy.
Add the veal stock and the port.
Reduce to 1/3.
Finish the sauce with butter and the chocolate.
Season with pepper (and salt if so desired).


Pumpkin puree

Ingredients
300 g de-seeded ripe pumpkin flesh
40 g butter

Preparation
Cook the pumpkin.
Leave it to dry so that as much of the water evaporates.
Press through a sieve.
Beat up the pumpkin puree with butter.
Season with salt and pepper.

Finishing and presentation
Pipe a turret of pumpkin puree onto each plate.
Put the bass on the plate and draw a few sauce lines along.
If desired, serve with a few thin and crispy fried slices of taro or potato.

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Milk rice with white chocolate cream
4 persons

Milk-rice

Ingredients
1 1/4 l whole milk
1 vanilla pod
2 g salt
100 g fine granulated sugar
250 g round rice

Preparation
Boil the milk together with the cut vanilla pod, the salt and the granulated sugar. Then pour this through a pointed sieve. Meanwhile rinse the rice and let it boil for about 40 minutes in the milk mixture. Stir regularly.


White chocolate cream

Ingredients
200 g milk
20 g sugar
50 g egg yolks
160 g white chocolate

Preparation
Boil the milk. Beat up the egg yolks with the sugar and add them to the milk. Heat this mixture up to 85°C over gentle heat and let it thicken. Only then add the chopped white chocolate and mix well.

Finishing and presentation
Add 2 parts of milk rice (750 g) to 1 part of Arriba cream (375 g) and mix. Put a round stainless steel mould (7 cm diam. and 15 mm high) on a dessert plate and fill it with the rice mixture. Remove the mould and decorate as desired with fresh fruit, chocolate decorations...
You can also freeze the filled stainless steel moulds for later use.