A surprising dish, new and tasty
Recipe of “Scorching Anoja beef tataki with pistachio praline”
This recipe, certainly it has the main ingredient…the innovative dish ;-)…
- Tataki de ternera
- Pistachio roasted crushed
- Pistachio praline
- Soy caramel
Mark diving header by 4 faces the stick of tataki once defrosted, the first face for 20 seconds and the remaining three, during 10 seconds each. Paint the base plate with pistachio praline with a brush larger the size of the stick of tataki. Place about it, tataki laminate roughly 3 mm so that I prove light in the mouth. We add candy
Soybean above and finally crushed roasted pistachio.
Pistachio praline: dry baked pistachios, perforated tray, 160 º , pistachios spread in a single layer. 9 minutes in oven, remove and cool, in the ratio 750 g pistachios and sunflower oil 150ml, triturated in cold
termomix 6 minutes speed 7 and gradually we add a little more oil, completed 1 kg of mixture (This base can be used for adding more vinaigrette oil and rice vinegar or praline añadieno 100 ml honey).
Soy caramel: soy sauce and sugar in equal parts,
to reduce heat until the sugar and liquid pass merge with soy sauce. If it is too thick to cool down, add a little soy sauce and whisk.
We show you how does our Chef consultant Carlos Torres…
So it would would look like this dish…
To prepare this recipe you can buy directly Tataki de Ternera In the following link…