COOK & CHEF RECIPE BOOK - MAY

MAY 2023

RECIPES WITH FISH MAY

The benefits of eating fish are many, however, sometimes we forget to introduce this food in our diet, and if we do, in many occasions it is insufficient. Fish is rich, for example, in zinc, phosphorus, vitamin A and folic acid. Experts recommend eating it two to three times a week, combining white and blue fish. It should also be taken into account that fish is currently an affordable food for all budgets, since if we opt for frozen fish, cheaper than fresh fish, it still retains all its nutrients thanks to current techniques. Here are some of the reasons why you can not stop enjoying this delicacy:

It helps to control your weight (always under medical control)

It favors intellectual development

It takes care of your heart

Helps strengthen your defenses

It is a good ally of your muscles

INDEX

Tuna and plantain ceviche

by Iliana de la Vega, (United States)

Tuna tartar with red salad

by Kawata Mitsutaka, (Japan)

Grilled sea bass, tatemado bell pepper sauce and pickled cauliflower

by Luis Carcas, (Spain)

Masala fish

by Nadeem Siraj, (Pakistan)

Prawns, grapefruit mayonnaise and beet gel Turbot with crab sticks, green apple and olives

by Randy Siles, (Costa Rica)

by Reon Hobson, (New Zeland)

TUNA CEVICHE AND PLANTAIN

ILIANA DE LA VEGA

INGREDIENTS PREPARATION

1 tuna steak cut in cubes

½ cup lime juice

2 tbsp extra virgin olive oil

½ cup plantain semi-ripe (yellow)

peeled and diced

½ red onion chopped

1 chile habanero de-seeded and

finely chopped

ELABORACIÓN

1 2

Place the cubed tuna, mix in salt and lime juice, let it rest for 1 min, add olive oil, mix well.

Add remaining ingredients. Check for seasoning and correct if needed. Serve immediately with tortilla chips.

** Wearing gloves is advisable when de-seeding and chopping the chile habanero.

TIME

1/2 hour

6

SERVINGS DIFFICULTY

Very Easy

TUNA TARTAR WITH RED SALAD

INGREDIENTS PREPARATION

For the tuna

210 g tuna

10 g shallot

1 g garlic

18 g soy sauce

7 g sesame oil

10 g lime juice

5 g siracha chili sauce

4 g sugar

White sesame

Chives

1 Radish

For de red salad

100 g fresh tomato pulp

30 g red paprika

30 g beet

20 g red cabbage

Olive oil

Salt

White pepper

Lemon juice

Black sesame

Red sprouts

Prepare the tuna

1 1

Cut the tuna into 1 cm cubes. Chop the garlic and shallot. Mix the soy sauce, sesame oil, sugar, lime juice, siracha chili sauce, white sesame and chives.

2 2

Prepare the red salad

Cut the radish into slices to garnish the tuna. Remove the tomato skin and seeds.

Cut the tomato, red bell pepper, beet and red cabbage into 1 cm cubes.

3 4

Mix with salt, white pepper and olive oil.

Finally, mix in the black sesame and lemon juice.

Bake

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GRILLED SEA BASS, ROASTED BELL PEPPER SAUCE AND PICKLED CAULIFLOWER

LUIS CARCAS

INGREDIENTS

800 g sea bass

Mini corn on the cob Tirabeques

For the bell pepper sauce

2 L fish stock

6 piquillo peppers

2 red peppers

1 sweet onion

1/2 L coconut milk

Salt

For the pickled cauliflower

ELABORACIÓNPREPARATION

1For the bell pepper sauce, grill the peppers, the peppers and the peeled and halved onion. We have to get the skin of the bell pepper to burn well and the onion to get enough color. If we do not have grill they can be burned on the gas fire or in a frying pan.

Once we have the vegetables well toasted, we cut them and add them to a pot incorporating the skin of the bell pepper. We sauté the whole and add the fish broth that we will have made with the own bones of the sea bass.

(We elaborate this broth roasting the bones in the oven and making a stew of sautéed vegetables (onion, carrot and tomato), adding a little white wine and covering with water. Cook for 2 hours and strain).

We add the coconut milk and let it recover. Grind the whole and correct the salt. Set aside.

1 cauliflower

200 g white vinegar

100 g sugar

130 g water

Coriander seeds

For the fresh herbs emulsion

50 g basil

50 g cilantro

50 g mint

200 g olive oil

1 egg

Vinegar Salt

6

2 TIME SERVINGS DIFFICULTY

5 2 hours 4 Medium

For the emulsion of herbs, we obtain the leaves without stems of the herbs and blanch them in boiling water for 5 seconds. Cool in water and ice and dry. Grind together with the oil for 6 minutes at 40º. Let cool. Elaborate the emulsion with the rest of the ingredients as if it were a mayonnaise, but making it lighter. Reserve in a bottle.

For the pickled cauliflower, slice the cauliflower with a mandolin and reserve in a bowl. In a saucepan, bring the rest of the ingredients to a boil and add to the cauliflower bowl. Leave to marinate for a few hours.

7

Cut the sea bass into supremes of about 200 grams per serving and sear the skin side on the grill or frying pan. Finish cooking in the oven at 180º about 4-5 minutes until it is ready.

Plating

Arrange on the base of the plate a few strokes of bell pepper sauce. Place the sea bass loin and season a little on top again. Place a small nut of parsnip cream and the slices of pickled cauliflower on top.

Decorate with a few dots of herb emulsion, some blanched and quartered bisaltos and half a mini grilled corn on the cob.

SIRAJ MASALA FISH

600 g of white fish cut to taste

2 medium onions, thinly sliced in

300 g natural yogurt

6 cloves of garlic

1 cm ginger

1 tablespoon of turmeric powder

1 tablespoon ground red chili

1 tablespoon cumin seeds

1 tablespoon mustard seeds

1 teaspoon cilantro seeds

½ cup vegetable oil

Salt to taste

1 In a bowl, put the fish, ½ tablespoon of ground red chili, ½ tablespoon of turmeric and salt; mix well and marinate for 30 minutes.

2

In a frying pan toast the cumin, cilantro and mustard seeds, being careful not to burn them. Then we put them in a grinder together with the garlic and ginger, and the rest of the Turmeric and the ground red chili, and together with a little Water we grind it until we get a paste.

Heat oil in a frying pan and sear the fish until golden brown. Remove it and leave it on blotting paper. In that oil add the onion; when it is fried add the spice paste and fry until it releases the oil. Then lower the heat and add the yogurt and stir for a few minutes until the oil is released again.

Finally add the fish and cook for 10 minutes.

3

½ cup of water

3 4 5

1 hour 4

Serve with basmati rice.

A WORLD OF COLOR AT YOUR TABLE

PRAWNS, GRAPEFRUIT

MAYONNAISE AND BEET GEL

RANDY SILES

INGREDIENTS PREPARATION

2 prawns

30 g mayonnaise

1 g agar agar

2 grapefruits

3 g siracha

5 g honey

1 garlic

1 beet

1 gelatin slice

ELABORACIÓN

1

2

Clean the prawns and cook at low temperature 55 g for 9 min.

Prepare the gel with a liter of water and the beet, take to the fire, process, blend and bring to boil without lumps, when it breaks boil add the gel and agar agar and leave in refrigeration or cold room.

3 4 5

With the mayonnaise take it to the blender and add the grapefruit, garlic, honey, siracha.

Before assembling the dish, grill the prawns for 1 minute.

To assemble the dish, place the mayonnaise in the center of the plate, the prawns and on top of them very subtly place the gel.

INGREDIENTS

Cauliflower mayonnaise

100 g cauliflower puree

50 g mayonnaise (store-bought or from the recipe below)

Mayonnaise

3 egg yolks

15 ml champagne vinegar

3 g Dijon mustard

12 ml fresh lemon juice

175 ml pure olive oil

175 ml canola oil

25 g crème fraiche

Sea salt and white pepper

Cauliflower puree

1 cauliflower cut into florets

1 onion, sliced

30 g butter

100 ml chicken broth

100 ml milk

150 ml cream

Salt and white pepper to taste

Tapenade

350 g black olives

2 cloves of garlic

6 anchovy fillets

1 teaspoon pepper

175 ml extra virgin olive oil

1 tablespoon of salted capers

Green apple reduction Crab potsticker x4 servings

250 ml apple juice (use green apple juice, but also red apple juice)

8 gyoza wrappers

200 g crab meat

30 g mayonnaise for binding

Zest of half a lemon

Salt

White pepper

REON HOBSON

Crab sticks x4 servings

Put the egg yolks, mustard, vinegar and lemon juice in a bowl and whisk until light in color.

Mix the crab meat, lemon zest and mayonnaise and season with salt and pepper.

Mix the two oils and add them little by little while whisking.

When all the oil is incorporated, add a tablespoon of hot water and then the crème fraiche.

Place the gyoza wrappers on a bench and brush the outside of each gyoza with egg white or cornmeal porridge.

Place 25gm of the crab mixture on each gyoza and fold.

Season to taste with sea salt, ground white pepper and lemon juice if necessary.

To cook the sticks, fry them in a pan with a little oil and when golden brown, add a little water or fish stock to cover the bottom of the sticks, cover the pan and steam them for 3 minutes.

1 1 1 2 3

1 1

Sauté the onion without color in the butter, then add the cauliflower and continue cooking for one minute without coloring.

Combine all the liquids in a separate pot and bring to a simmer then pour over the cauliflower and cook until tender.

Strain the liquid and set aside, mash the cauliflower mixture and add the reserved liquid as needed to obtain a smooth consistency.

4 4 5 4

Strain the puree through a sieve and store in the refrigerator.

Taponeade (olive paste)

Mix all the ingredients and whisk.

2 2 2 2

Green apple reduction

Reduce the apple juice slowly in a heavy-bottomed saucepan until a thick syrup is obtained (if using red apple juice, add a splash of lemon juice to correct the sweetness).

Remove the lid from the pan and continue cooking until the water evaporates and the bottom of the sticks are crispy.

Plating

Pour a spoonful of mayonnaise on a plate, place the crab sticks in the center of the puree and top with the cooked turbot.

Put a few small drops of apple reduction around the plate along with some quenelles of Tapenade.

Garnish with a little micro cilantro and steamed chives.

TIME SERVINGS

2 hours 2

THIS IS NOT HOMEWARE, THIS IS AN EXPERIENCE.

Design GIULIO IACCHETTI

BONES

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