Tiradito de pez mantequilla con aji rocoto y maíz picante

Go to Image Tiradito of butterfish with aji rocoto (chili pepper) and spicy corn
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Serves 4:

  • 500 gr. of Butterfish
  • 3 Roasted Garlic
  • 1 Red Pepper
  • 1 onion
  • 2 Leeks
  • 2 dl of Cod Consommé
  • 1 cl of Smoking Oil
  • 200 gr. of Asturian Corn
  • 25 gr. of Corn Flour
  • 50 gr. of Pistachio nuts
  • 1 dl. of Tiger Milk

Square the butterfish into a rectangle and prepare escalopes half a centimetre wide. Soak them for a couple of minutes in the leche de tigre, marinate them and place them on top of each other on the plate.

Sauté the red onion, leek, red peppers and coarsely chopped red pepper over a medium heat. Add a dash of cod consommé, reduce and blend in the thermomix. Correct and strain.

The natural corn is sautéed with the smoke oil and turbinado. Correct and strain.

From the fried and roasted corn, grind and extract the flour powder.

Blanch the lime zest and mix with the chopped pistachio. Moisten with virgin olive oil and set aside.

Assembly: Assemble in an oblong shape with the sauces and vinaigrettes in a harmonious proportion.