Ingredients:
Linguine:100 g
Saffron
Confit Tomatoes: 10 g
Grouper: 70 g fillet
Fish Gelatin Sheets: 8 g
Preparation:
1. In a pot, bring a small amount of water flavored with saffron to a boil.
Cook the linguine following the instructions on the package.
2 Smoke the grouper fillet using a smoker with cedar and lemon stones.
3. For the lime gel, squeeze the juice from two limes. Soften the fish
gelatin sheets in water, then gently heat the lime juice in a pot, turn off the
heat, and add the squeezed fish gelatin. Mix well and let it solidify in the
refrigerator.
4. Sear the grouper fillet in a pan for a few minutes, then finish cooking in
the oven for about 3 minutes.
5. For the confit tomatoes, halve the tomatoes and season with powdered
sugar, a pinch of salt, fresh thyme sprigs, and orange zest. Cook at 100
degrees for an hour.
6. Plate the linguine tossed with saffron-infused water, add the confit
tomatoes, and thinly slice the grouper fillet on top. Complete with lime gel
and fresh fennel as a finishing touch.
This recipe offers a perfect balance between the intense flavors of
smoked grouper and the freshness of confit tomatoes, all enriched by the
aroma of saffron and lime. Enjoy your meal!
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