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Ingredienti per 4 persone
Filetti di halibut:
4 filetti di halibut da 130 g l’uno
Sale
Peperoncino in polvere
Pelle di zucca:
100 g di zucca a cubetti
300 g di brodo
10 g di salsa di soia
Sale
2-3 g di agar agar
Puntarelle:
200 g di puntarelle
Olio extravergine di oliva
Sale
Succo di limone
Funghi:
100 g di funghi porcini
Olio extravergine di oliva
Sale
Per preparare i filetti di halibut: in una padella antiaderente ben calda aggiungere un goccio di olio extravergine di oliva e scottarvi i filetti di halibut con un pizzico di sale e peperoncino. Una volta scottato e dorato il pesce, trasferirlo in forno e cuocere a 120°C per 7-8. Spegnere il forno e mantenere il pesce in caldo fino al momento del servizio.
Per preparare la pelle di zucca: in un pentolino unire i cubetti di zucca con il brodo e cuocere fino a sfaldare la zucca. Solo a fine cottura, passare il composto fino a ottenere una crema, aggiungere la salsa di soia e sistemare di sale. Continuare la cottura della crema di zucca fino a ottenere una massa di circa 200 g. A questo punto, aggiungere l’agar agar, mescolare e riportare a bollore. Versare la crema in uno stampo quadrato (da cake) e lasciare raffreddare completamente. Trascorso il tempo, ottenere delle lamelle di zucca tagliando il “lingotto” di zucca con una mandolina. Posare ogni lamella sui filetti di halibut e modellare a seconda della dimensione del filetto, in modo da ricreare la pelle del pesce.
Per preparare le puntarelle: tagliare finemente le puntarelle e condirle con sale, olio extravergine e succo di limone.
Per preparare i funghi: mondare i funghi e tagliarli a cubetti, quindi saltarli in una padella antiaderente ben calda con un goccio di olio extravergine di oliva e aggiustare di sale.
Per comporre il piatto: sul fondo del piatto adagiare le puntarelle croccanti, appoggiare il filetto di halibut con la “pelle” di zucca rivolta verso l’alto e guarnire con i funghi saltati e delle foglie verdi di puntarella.
Ricetta in breve - Filetto di halibut con pelle di zucca, puntarelle e funghi
RSI Cuochi d'artificio 24.10.2017, 11:24
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