Sea bodoques three sauce way
Allergens:
Ingredients for 5 portions
Calculate portions
Horse mackerel
0.333 kg
Mussel
0.167 kg
Onion
0.05 kg
Garlic, bulb
0.167 ud
Olive oil
0.033 l
White wine
0.017 l
Sterilised milk
0.033 l
Creamed corn
0.03 kg
Table salt
3.333 g
Ground white pepper
1.667 g
stoneless black olives
0.017 kg
Anchovies in oil
0.01 kg
Cayenne pepper
1.667 g
Lemon
0.033 kg
Micromesclun, bag
33.333 g
Squid ink sauce á la Carte
0.05 l
Tomato sauce
0.05 l
Green sauce made with fumet
0.05 l
Onion
0.025 kg
Green pepper
0.01 kg
Garlic, bulb
0.05 ud
Tomato
0.01 kg
No. 4 frozen squid
0.005 kg
Squid ink
0.001 kg
White wine
0.003 l
Plain flour
0.002 kg
Fumet
0.05 l
Table salt
0.05 g
Onion
0.017 kg
Garlic, bulb
0.027 ud
Green pepper
0.01 kg
Diced tomato
0.067 kg
Sunflower oil
0.002 l
Table salt
0.023 g
Sugar
0.0 kg
Garlic, bulb
0.05 ud
Parsley
0.25 g
Intense olive oil
0.002 l
Plain flour
0.002 kg
Table salt
0.188 g
Fumet
0.05 l
Vinegar
0.003 l
Table salt
0.278 g
Elaboration
To make the sea bodoques:
- Clean the mussels and cook them in a pan covered with a splash of lemon juice.
- Remove the mussels from their shells, strain the stock and set the shells aside. Dice the mussels in the mirepoix.
- Clean the horse mackerel, remove the skin and fillet. Dice the horse mackerel in the mirepoix.
- Cut the onion and garlic in fine brunoise. Sauté the onion. Slightly fry the garlic. Strain the garlic and add it to the poached onion. Reserve the oil.
- Add the garlic the mussels and the horse mackerel to the onion. Add white wine and reduce. Turn off the heat and let it rest.
- Dissolve the cornstarch into a mixture of milk and egg. Season it with salt and white pepper.
- Add this mixture to the fish and the vegetables. Shape this dough into balls (bodoques) of 2 cm of diameter. Coat them with cornstarch, egg and breadcrumbs.
For the sauces:
- Black sauce
- Mix the green sauce with the mussel stock. Add in a little cornstarch and stir thoroughly.
- Make a rich tomato sauce by adding pitted black olives, anchovies and cayenne pepper to get a mild kick of spice.
To decorate:
- Make three beds of micro mesclum per serving.
- Make a vinaigrette dressing for the micro mesclun and pour it into a squeeze bottle.
PLATING
- Put three beds of micro mesclun on a rectangular-shaped plate and dress them with the vinaigrette.
- Place a mussel shell on each bed and fill them with the three different sauces.
- Put a bodoque on top of each shell and serve.
Nutritional information (1 portion)
Energy
238.2
kcal
Carbohydrates
11.13
g
Proteins
10.29
g
Lipids
16.39
g
Fiber
1.58
g
Saturates
2.51
g
Monounsaturated fatty acids
11.01
g
Polyunsaturated fatty acids
2.04
g
Cholesterol
37.9
mg
Calcium
73.71
mg
Iron
1.83
mg
Zinc
0.81
mg
Vitamin A
65.17
ug
Vitamin C
18.23
g
Folic acid
34.53
ug
Salt (Sodium)
565.16
mg
Sugars
3.46
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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