Gastronomy
Ingredients
Procedure Marinate the char fillet (vacuum-pack) with balanced salt (70% salt and 30% cane sugar) for approximately 2 hours. Wash it, dry it and place it in a covered container with extra virgin olive oil. Cook the fish fillet using the +3° CBT program for 25 minutes, programming the chamber temperature at 65°C. Once cooked, MultiFresh will automatically cool the fillets to 3°C. Portion and serve, accompanied by peeled pink grapefruit, fennel and vanilla-flavoured mayonnaise.
Benefits
Char in cooking oil, vanilla mayonnaise, fennel and pink grapefruit
by Alessio Granzotto
Food family: Fish
Irinox model: MF 25.1
Weight: 250 gr
Thickness: 25 cm
Cycle used: Fish Low T. Cooking
Temperature: +65°C
Initial temperature of the food: 3°C
Time: 25 min.
Ventilation level: 2
Char fillets, salt, sugar, extra virgin olive oil, pink grapefruit, fennel, vanilla mayonnaise.
Procedure Marinate the char fillet (vacuum-pack) with balanced salt (70% salt and 30% cane sugar) for approximately 2 hours. Wash it, dry it and place it in a covered container with extra virgin olive oil. Cook the fish fillet using the +3° CBT program for 25 minutes, programming the chamber temperature at 65°C. Once cooked, MultiFresh will automatically cool the fillets to 3°C. Portion and serve, accompanied by peeled pink grapefruit, fennel and vanilla-flavoured mayonnaise.
Benefits
This type of cooking allows us to preserve the fish for longer, whilst maintaining a crisp, yet delicate texture at the same time.
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