DAVID ARAUZ
Abalón Tempura lechuga de mar, con salsa de ajo negro
CHEF
DAVID ARAUZ
Category
Abalón Tempura, Recetas Abalón ChefsAbout This Project
Tempura abalone sea lettuce, with black garlic sauce
WE WILL USE 4 CLEAN PIECES OF ABALONE MEDIUM SIZE (TOKOBUSHI)
Cleaning the abalone: clean all of your abalones to remove all of the dirt, loosen the meat from its shell.Then make a cut to separate the guts from the mollusk, and another cut to remove the jaw.
We keep the guts and the shells. Afterwards clean the abalone under cold water with a scouring pad.
We can break the fibers or make very fine cuts horizontally and vertically (without cutting it entirely). By the foot.
Black garlic sauce: 4 pieces of black garlic cloves • 15 gr minced ginger • 10gr minced garlic • 100gr fine brunoise onions •
4 pieces scalded guts • 100gr sake • 150gr caldo dashi • 2 nuts of butter.
Preparation: in a saucepan with butter, add garlic, ginger and onion to soften this. Then flambé with sake and let it reduce. Meanwhile, on board the guts previously scalded very fine chop and add it to the saucepan, stirring constantly. We add the dashi broth and let reduce approximately 15m, without letting it evaporate. Once that has been reduced, blend and incorporate parts of black garlic, and turbinar, go through Chinese and if necessary, give a second reduction. Reduce at your discretion and set aside. We finish the dish. Each piece of the 1st abalone wrap it in lettuce sea. 2nd sunflower oil between 160oC and 170oC.3rd mass of tempura. The 4th black garlic sauce. We put the abalone wrapped in sea lettuce tempura and tempurice mass in oil. Once tempura, we remove and let drain to place in the plate. We prepare the plate with its shell and paint the abalon tempura with black garlic sauce, add some salt crystals. Serve.