Tataki - a method of cooking fish or meat, in which the product is quickly fried (or burned) on the outside, and inside remains slightly damp. The recipe for this salmon dish was shared with us by the chef of the Mandy's A15othecary restaurant Valentin Polikarpov.
Burnt salmon fillet with hummus and basil oil .
COOKING TIME :
NUMBER OF PORTS:
Salt (sea large)
Soak the chickpeas in cold water overnight.
Boil the chickpeas in a saucepan until cooked.
Drain and cool.
Mix boiled chickpeas, garlic, tahini, lemon juice and cumin in a blender until smooth, gradually adding 70 ml of olive oil to the mixture. Hummus is ready.
For the tataki, take the salmon filet (back) and use the burner to burn it on one side. Slice into slices.
To serve this dish you will need green basil oil. It is easy to make at home: take about 20 g of basil leaves and 100 ml of extra virgin olive oil. Blanch the basil in a stewpan and refrigerate it in ice water. Dry the leaves (on a towel or paper towel) and grind in a blender with olive oil. Let stand a little and strain through a fine sieve.
Place the salmon tataki on a plate, add hummus, sprinkle with coarse sea salt, garnish with chopped onions and pour green basil oil at the very end.
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