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Grilled turbot with teriyaki sauce
Low calories and lots of omega-3s in the Atlantic turbot grown by Peskanova, which Ricardo Sanz offers on the grill and with a delicious Teriyaki sauce can give a touch of brilliance and ease to these parties for those who bet on different or foreign dishes in Christmas.
Chef: Ricardo Sanz
He was born in Madrid, but due to his culinary skills he was able to be born in Tokyo.
Ingredients
- Composition for Teriyaki sauce
- 250 ml soy sauce
- 500 ml Sake
- 200 g. Atlantic turbot, bred by Peskanova
- 100 ml Teriyaki sauce
- 100 ml of marinade
- 10 pieces of snow peas
- 4 cherry tomatoes
- Ingredients for the marinade
- 125 ml Sake
- 250 ml soy sauce
- 125 ml Mirim
- 10 g grated ginger
- 250 g of sugar
Preparation
How to make Teriyaki sauce
- We put a pot on the fire with sake to light it and burn the alcohol.
- When the flame does not come out, add the soy sauce and sugar.
- With heating to a minimum, allow it to decrease until it reaches 107 ° C.
How to cook Snow Peas
- Square the pea by cutting off the edges, blanching it and cooling it with water and ice.
How to cut a turbot
- We cut a piece of 250 g Atlantic turbot, grown by Peskanova, and put it in a vacuum bag with the marinade.
How to finish and assemble the dish
- Place the evacuated turbot, with the marinade products, in a water bath at 65 ° C for 7 minutes.
- We take it out of the vacuum, paint one face with Teriyaki sauce and put it on the grill.
- The grill will be strong, so we will paint the turbot with the sauce as we rotate it every 30 seconds.
- We’ll get it in two minutes.
- We will grill the cherry tomatoes by painting them with Teriyaki sauce and finally we will stew the snow peas in a pan with a drop of olive oil.
- Put everything on a plate.
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