Per preparare gli involtini croccanti di tonno e salmone: tagliare il tonno a listarelle di circa 1 cm e tenerlo da parte. Tritare il salmone, riunirlo in un mixer con la panna, sale e pepe e frullarlo velocemente fino a ottenere una mousse, quindi passarla attraverso un setaccio a maglia fine per rendere la crema liscia e omogenea. Mondare le foglie di verza e sbollentarle in acqua salata per qualche minuto, raffreddarle immediatamente in acqua e ghiaccio e asciugarle bene con la carta da cucina prima di utilizzarle. Sul piano da lavoro stendere 2 fogli di brick uno sull’altro sfalsando gli angoli, in modo da ottenere 8 punte. Sopra appoggiarvi 1 foglia di verza, spalmare la mousse di salmone e infine aggiungere il tonno a listarelle. Chiudere e arrotolare in modo da ottenere un involtino. Portare abbondante olio di arachidi a 190°C e friggervi gli involtini fino a doratura. Scolare su carta da cucina.
Per preparare la salsa al verde: mondare l’aglio e sbollentarlo in acqua per 2 minuti, scolarlo e tenerlo da parte. In un’altra pentola portare a bollore abbondante acqua salata e sbollentarvi per 1 minuto il basilico, l’erba cipollina, il coriandolo fresco, la parte verde del cipollotto e gli spinaci. Scolare il tutto in acqua e ghiaccio, quindi trasferire in un panno da cucina e strizzare per eliminare l’acqua in eccesso. Riunire le erbe e le verdure in un robot da cucina, aggiungere l’aglio, il formaggio grattugiato, il pistacchio, il succo di limone e lavorare il tutto fino a ottenere una crema. Mentre si mixa, aggiungere a filo l’olio extravergine di oliva e, fosse necessario, aggiustare di gusto con un pizzico di sale.
Per preparare il bicchierino energetico: lavare le carote e i gambi di sedano, la barbabietola e la mela. Tagliare il tutto a piccoli pezzi, riunire in un mixer aggiungendo il resto degli ingredienti e frullare per 30 secondi. Servire in un bicchierino.
Per comporre il piatto: servire gli involtini croccanti con la salsa al verde e, a parte, il bicchierino energetico.
Ricetta breve - Involtini croccanti di tonno e salmone con salsa al verde e cocktail freddo di verdura
RSI Food 12.04.2017, 15:47
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