{"id":1429,"date":"2019-02-01T10:28:15","date_gmt":"2019-02-01T09:28:15","guid":{"rendered":"https:\/\/ristorante-saliceblu-bellagio.it\/tempura-di-pesci-del-lago-di-como\/"},"modified":"2024-03-07T17:55:56","modified_gmt":"2024-03-07T16:55:56","slug":"lake-como-tempura","status":"publish","type":"post","link":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/lake-como-tempura\/","title":{"rendered":"Lake como tempura"},"content":{"rendered":"<p><strong>Ingredients (serves 1)<\/strong><\/p>\n<p><em>For the batter:<\/em><\/p>\n<ul>\n<li>50 g of our for deep frying \u00b7<\/li>\n<li>20 ml of sparkling water \u00b7 2 g of salt \u00b7 1 egg yolk<\/li>\n<\/ul>\n<p><em>Fish:<\/em><\/p>\n<ul>\n<li>70 g of lavarello fillet \u00b7 50 g of perch fillet \u00b7 70 g of lucioperca (pike) fillet \u00b7 80 g of salmonated trout fillet \u00b7<\/li>\n<li>40 g of agone (lake shad) fillet<\/li>\n<\/ul>\n<p><em>For the broccoli pure\u0301e:<\/em><\/p>\n<ul>\n<li>50 g of broccoli<\/li>\n<li>15 g of chopped scallion<\/li>\n<li>20 ml of extra virgin olive oil<\/li>\n<\/ul>\n<p><em>For the mustard dressing:<\/em><\/p>\n<ul>\n<li>1 egg yolk<\/li>\n<li>20 ml of water<\/li>\n<li>25 g of rustic mustard a\u0300 l\u2019ancienne<\/li>\n<li>50 g of melted butter<\/li>\n<li>20 ml of Sherry vinegar<\/li>\n<li>salt and freshly ground pink pepper<\/li>\n<\/ul>\n<h2><span style=\"color: #002767;\">Procedure<\/span><\/h2>\n<p>Prepare the batter: mix the our, the egg yolk, the water, and a pinch of salt together in a bowl with a whisk, until you get a smooth and even mixture. Cover it with plastic wrap and let it rest in the fridge for 20 minutes, adding a few ice cubes.<\/p>\n<p>Prepare the broccoli pure\u0301e: take the broccoli tips and cook them for 3 minutes in salted boiling water, then drain them, keeping a few spoons of the cooking water aside. Fry the chopped scallion in an anti-stick pan with some oil. When it has cooked down, add the broccoli and let them cook for 5 minutes to develop avor, then transfer everything into a container and blend with an immersion blender. If necessary, add the cooking water to get a creamy mixture. Prepare the mustard dressing: heat the vinegar and the mustard in a small saucepan with a dash of pink pepper and a large pinch of salt. Mix together the egg yolk and the water in a bain-marie bowl, then add the vinegar and the mustard, always stirring with a whisk. Place the bowl over a small pot of boiling water and mount the dressing. Finally, incorporate the butter. Cook the sh: heat a casserole or a pan with plenty of oil and bring it to about 170\u00b0C. Dip the sh llets in the batter, drain them for a few seconds and then place them directly in the boiling oil to fry until they become crispy and golden brown.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients (serves 1) For the batter: 50 g of our for deep frying \u00b7 20 ml of sparkling water \u00b7 2 g of salt \u00b7 1 egg yolk Fish: 70 g of lavarello fillet \u00b7 50 g of perch fillet \u00b7 70 g of lucioperca (pike) fillet \u00b7 80 g of salmonated trout fillet \u00b7 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":703,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[14],"tags":[],"class_list":["post-1429","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-second-courses"],"_links":{"self":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts\/1429","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/comments?post=1429"}],"version-history":[{"count":1,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts\/1429\/revisions"}],"predecessor-version":[{"id":2001,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts\/1429\/revisions\/2001"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/media\/703"}],"wp:attachment":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/media?parent=1429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/categories?post=1429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/tags?post=1429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}