food

Uma Viagem Para o Sudeste Asiático

Este menu é a personificação do amor do chef Ryan pelos ingredientes do sudeste asiático. Ele combina os sabores que aprendeu em suas viagens e, em seguida, coloca seu toque exclusivo criando pratos únicos: um ceviche de pargo tailandês e uma cavalinha grelhada com romesco de amora.

food

Uma Viagem Para o Sudeste Asiático

Este menu é a personificação do amor do chef Ryan pelos ingredientes do sudeste asiático. Ele combina os sabores que aprendeu em suas viagens e, em seguida, coloca seu toque exclusivo criando pratos únicos: um ceviche de pargo tailandês e uma cavalinha grelhada com romesco de amora.

Supplies

Grilled Japanese Mackerel

  • 2 Japanese Mackerel filets
  • 4 tablespoons olive oil
  • Maldon salt, to taste
  • Meyer lemon juice, to taste
  • ½ cup smoked almond milk
  • ½ cup romesco sauce
  • Mint leaves, picked
  • Parsley leaves, picked
  • Blackberry juice

Smoked Almond Milk

  • 2 cups almond milk
  • Applewood wood chips

Blackberry Romesco

  • 3 bell peppers, roasted
  • 3 cloves garlic
  • ¾ cup almonds
  • ¾ cup pecans
  • 6 tablespoons parsley
  • 6 tablespoons sherry vinegar
  • 1 tablespoons paprika
  • ½ tablespoon cayenne pepper
  • 1 ½ cups olive oil
  • 1 cup blackberries, divided

Passo a passo

Grilled Japanese Mackerel

  1. Season the mackerel with salt and place on a hot grill skin side down for about three minutes, or until cooked ¾ of the way through.
  2. Flip the fish and finish cooking on the opposite side, about one minute.
  3. Remove from grill and season with lemon juice and Maldon salt.
  4. Place 3 tablespoons of blackberry juice into a bowl, add smoked almond milk and top with cooked mackerel.
  5. Add a dollop of romesco to the plate and garnish with mint and parsley.

Smoked Almond Milk

  1. Place the almond milk in a wide bowl and cover with plastic wrap.
  2. Smoke the contents of the bowl using a smoking gun until the desired smoke flavor is achieved.

Blackberry Romesco

  1. Puree bell peppers, garlic, almonds, pecans, parsley, sherry vinegar, paprika, cayenne pepper and ½ cup of blackberries in a food processor until slightly chunky.
  2. Slowly drizzle in olive oil while pureeing and season with salt.
  3. Remove from processor and fold in ½ cup chopped blackberries.

Supplies

Tai Snapper Ceviche

  • 1 side tai snapper
  • 1 tablespoon shiro dashi
  • 2 limes, juiced
  • 2 stalks lemongrass, fine brunoise
  • 1 red thai chili, brunoise
  • 3 shallots, brunoise
  • ½ cup coconut milk
  • Jicama, sliced and punched in circles
  • Thai basil leaves for garnish
  • Herb oil
  • Kime salt
  • 3 kaffir limes

Herb Oil

  • 2 cups neutral oil
  • 1 cup cilantro
  • ½ cup parsley
  • 1 kaffir lime leaf

Kime Salt

  • ½ cup salt
  • 4 each lime leaves

Passo a passo

Tai Snapper Ceviche

  1. Chop the side of the fish and add it to a large mixing bowl.
  2. Add the Shiro dashi, lime juice, lemongrass, Thai chili, shallots, and coconut milk.
  3. Toss to combine.
  4. Plate in half coconut and garnish with jicama, Thai basil, and herb oil.

Herb Oil

  1. Blend oil, cilantro, parsley, and 1 kaffir lime leaf in a blender on high for 7 minutes.
  2. Strain the contents into a bowl places in an ice bath to cool.

Kime Salt

  1. Blend the salt and 4 lime leaves in a spice grinder until fully ground and combined.