CEBICHE SMOKED SALMON MOUNTED CONE OF CORN.
150 GRS. Sliced \u200b\u200braw salmon with skin
2 GRS. SAL
1 GRS. WHITE PEPPER
100 GRS. DUST FREE OF OIL OR SOLVENTS
50 MLT. ALCOHOL
30 MLT. WATER.
Place the salmon in a greased bowl or a grid, apply salt and pepper.
Put the pie pan to fire and when sawdust and hot, add some alcohol and let this burn, add water and when it starts to smoke, enter the grid with the salmon and place the lid, allow to heat for 2 to 3 minutes and remove the product if want to end it longer cooking in the oven.
1 PZ. Poaching Saladeta TOMATO AND SEEDLESS (Brunois)
1 / 4 PZ.
chopped onion 1 / 4 PZ. SKIN WITH CUCUMBER Brunois
2 PZ. LEMON JUICE IN
1 GRS. SAL
1 GRS. WHITE PEPPER
10 PZ. Coriander leaves
Cut the salmon into cubes marinate with onion and tomatoes in lemon juice, salt and white pepper leaves coriander were added just before serving.
1 PZ. CORN TORTILLA
150 MLT. OIL
Curved Slit the radius of the tortilla and roll up end forming a cone with wooden sticks or holding with pliers while you deep fry. PLATE ASSEMBLY
1 PZ. CORN TORTILLA
1 / 4 PZ. CUCUMBER SKIN WITH CUT IN TIMBAL
1 / 4 PZ. AVOCADO
50 MLT. OLIVE OIL
2 GRS. Paprika
1 PZ. Sprig of cilantro ceviche
Enter the cone and mounted on the drum, garnish with avocado and other ingredients.
GINGER AND ORANGE SORBET
.200 LTR. NATURAL ORANGE JUICE
.030 KG. Peeled fresh ginger and diced
.150 KG. SUGAR
.050 LTR. WATER
Grind all the ingredients and put the fire boil 3 minutes, remove and drain, reserve.
.300 KG. ICE
Place all ingredients in the mix and mash heat until the ice completely disintegrate, freeze for a few minutes before serving
.012 RON WHITE OR VODKA LTR
Add this product and when you served.
IMPREGNATED BEEF TENDERLOIN OF COFFEE AND VANILLA SAUCE SERVED IN WALNUT.
.120
KG. VANILLA COFFEE IMPREGNATED
1 PZ. BEEF TENDERLOIN MEDALLION
1 PZ. PLASTIC BAG FOR HIGH VACUUM
Shred coffee to get the most fine and smooth texture can
Extend coffee on a tray and roll the tenderloin medallions on the sides, being careful not to hit the coffee side. Enter
carefully in the bag and soak 4 or 5 times in the vacuum machine.
Let stand for 20 minutes in the refrigerator.
walnut sauce.
.050 KG. FINELY CHOPPED WALNUTS
.020 KG. BUTTER
.010 KG. FLOUR LITER
FUND RES .200 .001
KG. SAL .001
KG. BLACK PEPPER
.015 KG.
heavy cream Prepare a roux with flour, nuts and butter, add the beef thoroughly, salt and pepper and cook until it becomes a point to Napar, add cream to enrich the sauce
1 PZ. PAPA ALFA SKINLESS
1 OZ.
OIL .5 GR. CARROT ESTRAGON
1 PZ 1 PZ. ITALIAN SQUASH
1 PZ. RED PEPPER
10 GRS. BUTTER
Cut 8 thin slices from the center of potatoes and boiled in oil, place on paper towels and add tarragon, salt and pepper.
Court remains very thin julienne of potatoes and other ingredients. Whiten
one by one according to their hardness and cold water
book
PARCHMENT OF TURMERIC
.100 KG. .020
FLOUR KG. .001
CORN STARCH KG. SAL .001
KG. TURMERIC
C / S WATER
Mix ingredients until dough is light, turmeric can be added from scratch or use it to color some parts of the parchment. Put
Heat a nonstick skillet and when hot put the base quenched with ice water, using a paint brush the surface of the pan and put back into the fire, as they fence baking parchment was lifted completely off allowing allow to dry and set aside. PLATE ASSEMBLY
1 PZ CHERRY TOMATO
Hot potatoes in a saucepan and place over the flower-shaped plate with the aid of a ring fitting place julienne of vegetables to the center of the flower cook the steak as the term you want and drop on the gasket set him on the side is the part where this coffee, parchment and garnish with cherry tomatoes, sauteed in oil.
CREME BRULEE
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200 MLT.
LYNCOTT CREAM 50 MLT. MILK
50 GRS. GRANULATED SUGAR
10 GRS.
BUTTER 1 OZ. VANILLA
2 PZ. EGG YOLKS
In a saucepan put the fire cone cream and milk with sugar and butter, separately mix the yolks with the vanilla and the cream tempore when it already is hot, remove from heat pour into souffle molds and bake in a water bath for 12 minutes at 180 ° C. Cool.
Put sugar on the cream and burn with a blowtorch.
FRUIT SALSA RED RED WINE
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5 PZ. STRAWBERRY
5 PZ. RASPBERRY
50 GRS.
SUGAR 2 OZ. RED WINE RED DYE
2 drops green food coloring 1 drop
1 GRS. BLACK PEPPER
1 GRS. CLOVES
Caramelize the sugar cut strawberries into quarters and add to the candy, along with pepper and cloves, add the red wine and bring to boil and cool colors.
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