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Tetsuya Wakuda's Marinated lobster tail with bread salad and avocado soup (TM6)
Dificultad
La mayor parte de nuestras recetas son fáciles. Las clasificadas con dificultad “media” o “avanzada” requieren un poco más de tiempo o habilidad para cocinar.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Porciones
Aquí se muestran las raciones de la receta.
Ingredientes
Lobster
- 1000 g water
- 1 fresh lobster tail, uncooked (see Tips)
- ice cubes
- cold water
Marinade
- 50 g eschalots, cut into halves
- 10 g fresh tarragon, leaves only
- 10 g fresh chives, cut into pieces
- 30 g rice wine vinegar
- 70 g extra virgin olive oil
- 2 tsp walnut oil
- sea salt, to taste
- ground black pepper, to taste
Bread salad
- 20 g extra virgin olive oil
- 20 g red capsicum, cut into pieces (1 cm)
- 20 g green capsicum, cut into pieces (1 cm)
- 20 g yellow capsicum, cut into pieces (1 cm)
- 20 g pickled capers, rinsed
- 2 anchovy fillets
- 1 egg yolk
- 1 slice sourdough bread, crusts removed, cut into small pieces (1 cm - see Tips)
- sea salt, to taste
- ground black pepper, to taste
Avocado soup
- 1 - 2 ripe avocados (approx. 250 g)
- 500 g milk, cold
- sea salt, to taste
- 1 - 2 pinches cayenne pepper, to taste
Serving
- eschalot, finely diced, to garnish
- salmon caviar, to serve (optional)
- extra virgin olive oil, to drizzle
- Inf. nutricional
- por 1 portion
- Calorías
- 2275.2 kJ / 541.7 kcal
- Proteína
- 19.6 g
- Carbohidratos
- 13.9 g
- Grasa
- 44.8 g
- Grasa saturada
- 9.2 g
- Fibra
- 6.3 g
- Sodio
- 1304.7 mg
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