food

Fritto Misto e Piccata de Tamboril

Junte-se à chef Tiffani enquanto ela compartilha a histórias e prepara duas receitas deliciosas: um "Fritto Misto" de vegetais super crocante e uma Piccata de Tamboril de outro mundo.

food

Fritto Misto e Piccata de Tamboril

Junte-se à chef Tiffani enquanto ela compartilha a histórias e prepara duas receitas deliciosas: um "Fritto Misto" de vegetais super crocante e uma Piccata de Tamboril de outro mundo.

Supplies

  • 8 oz mayonnaise
  • 4 teaspoons diluted red vinegar (available in Asian markets)
  • 5 grams (a pinch) oriental mustard powder
  • 1 Tablespoons tamari
  • 1 Tablespoons sambal Calabrian chili oil to taste

Passo a passo

  1. Rehydrate the mustard powder in the red vinegar by whisking them together.
  2. Fold in the remaining ingredients until combined.

Supplies

  • 1 cup fennel, layers separated and cut into petals
  • 1 cup Spanish onion, layers separated and cut into petals
  • 1 cup eggplant cut into Dredge
  • 1 cup buttermilk
  • 300 g Wondra flour
  • 5g ground coriander
  • 5g ground fennel seed
  • 4g ground Szechuan peppercorns
  • 4g ground dry Thai chili
  • Fennel Fronds

Passo a passo

  1. Fill a large pot ⅔ full with canola oil. Using a thermometer bring to 375.
  2. Combine the eggplant, onion, and fennel.
  3. Dip into the buttermilk. Dip into the dredge.
  4. Fry the vegetables until golden brown, 3-4 minutes.
  5. Blot onto paper towels to absorb excess oil.
  6. Season with vegetable salt.
  7. Using a Microplane zest the lemon on top of the vegetables.
  8. Garnish with fennel fronds.
  9. Serve with dim sum dippy sauce.
  10. Combine coriander, cumin peppers and salt until evenly mixed.
  11. Store in a cool dry place.

Supplies

Monkfish Piccatta

  • 2- 7 oz portions of monkfish, bloodline removed and pounded flat
  • ½ tablespoon Butter
  • 1 whole garlic cloves, smashed
  • 1 sprig of thyme
  • ½ lemon, thinly sliced and grilled
  • ½ Tablespoon capers
  • 7 Caperberries
  • 6 each Parsley Sprigs
  • 2 cups Wondra Flour
  • 1 Tablespoon granulated garlic

Piccatta Sauce

  • 2 cups brown butter
  • 1 cup garlic, thinly sliced
  • 1 cup white miso
  • 2 cups chicken stock
  • 2 cups vegetable stock
  • ½ cup lemon juice

Passo a passo

Monkfish Piccatta

  1. Preheat a medium saute pan.
  2. Add 1 tablespoon canola oil.
  3. Season monk pieces lightly with salt.
  4. Dredge in the fish in seasoned flour.
  5. Saute the fish in the canola oil until golden brown.
  6. Add butter, garlic, and thyme; baste.
  7. To finish, remove garlic and thyme, add capers, caperberries, and grilled lemon.
  8. Flip the fish, just to kiss the pan.
  9. In a separate pan warm the piccata sauce.
  10. Spoon a tablespoon of the warm sauce on a place, layer the fish on top.
  11. Spoon the capers, caperberries, and lemon over the fish.
  12. Garnish with parsley sprigs.

Piccatta Sauce

  1. In a medium saucepan over medium-high heat cook the butter until it browns, add the sliced garlic.
  2. Whisk in miso until it is incorporated into the butter.
  3. Add chicken and vegetable stocks.
  4. Allow reducing down by half.
  5. Puree the sauce.
  6. Season with lemon juice and salt.