{"id":10658,"date":"2026-08-04T08:54:18","date_gmt":"2026-08-04T06:54:18","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?p=10658"},"modified":"2026-08-04T08:57:57","modified_gmt":"2026-08-04T06:57:57","slug":"charcoal-grilled-hiramasa-skin-side-only-smoked-maresme-peas-yuzu-kosho-beurre-blanc-trout-roe-red-sorrel","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/it\/ricette\/charcoal-grilled-hiramasa-skin-side-only-smoked-maresme-peas-yuzu-kosho-beurre-blanc-trout-roe-red-sorrel\/","title":{"rendered":"Charcoal-Grilled Hiramasa (Skin Side Only) \/ Smoked Maresme Peas \/ Yuzu Kosho Beurre Blanc \/ Trout Roe \/ Red Sorrel"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;#02003A&#8221; width=&#8221;100%&#8221; max_width=&#8221;2560px&#8221; module_alignment=&#8221;center&#8221; custom_margin=&#8221;||||false|false&#8221; custom_padding=&#8221;||||false|false&#8221; da_disable_devices=&#8221;off|off|off&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221; da_is_popup=&#8221;off&#8221; da_exit_intent=&#8221;off&#8221; da_has_close=&#8221;on&#8221; da_alt_close=&#8221;off&#8221; da_dark_close=&#8221;off&#8221; da_not_modal=&#8221;on&#8221; da_is_singular=&#8221;off&#8221; da_with_loader=&#8221;off&#8221; da_has_shadow=&#8221;on&#8221;][et_pb_row column_structure=&#8221;1_2,1_2&#8243; use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;1&#8243; make_equal=&#8221;on&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;RGBA(0,0,0,0)&#8221; width=&#8221;100%&#8221; max_width=&#8221;2560px&#8221; custom_margin=&#8221;-133px||-101px||false|false&#8221; custom_padding=&#8221;0px||46px||false|false&#8221; border_radii=&#8221;on|10px|10px|10px|10px&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;#02003A&#8221; custom_padding=&#8221;5%|5%|0px|5%|false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; header_4_font=&#8221;Apoc-Apoc||||||||&#8221; header_4_text_color=&#8221;#DBEFFF&#8221; header_4_line_height=&#8221;1.3em&#8221; header_5_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_5_text_color=&#8221;#DBEFFF&#8221; header_5_line_height=&#8221;1.7em&#8221; header_6_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_6_text_color=&#8221;#DBEFFF&#8221; hover_enabled=&#8221;0&#8243; custom_css_main_element=&#8221;font-weight: 400&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h4>Charcoal-Grilled Hiramasa (Skin Side Only) \/ Smoked Maresme Peas \/ Yuzu Kosho Beurre Blanc \/ Trout Roe \/ Red Sorrel<\/h4>\n<p>A dish designed for fine dining<\/p>\n<h5>Chef Rafael Bergamo<br \/><a href=\"https:\/\/www.instagram.com\/rafa_kuoco\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-7077 alignnone size-full\" src=\"https:\/\/thekingfishcompany.com\/wp-content\/uploads\/2024\/08\/instagram.png\" alt=\"\" width=\"24\" height=\"24\" \/><\/a><\/h5>\n<p><span style=\"font-weight: 400;\">From Chef:<\/span><\/p>\n<p>&#8220;I created this dish because I believe these ingredients work perfectly when cooked over charcoal. The grilling enhances both the flavour and texture of the Hiramasa, adding depth and character while complementing the accompanying ingredients beautifully.&#8221;<\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.24.3\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d]<\/p>\n<p><strong>Ingredienti <\/strong><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.3\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" custom_css_main_element=\"font-weight: 400\u2033 global_colors_info=\"{}\"]<\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s1\"><\/span><b>50\u201360 g Hiramasa upper loin<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>50 g Maresme peas<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>30 g yuzu kosho beurre blanc<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>20 g trout roe<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>Microgreens, as needed<\/b><\/li>\n<\/ul>\n<p class=\"p1\"><b>Method<\/b><\/p>\n<p class=\"p1\"><b>Season the Hiramasa with salt and pepper and grill it over charcoal only on the skin side for 4\u20135 minutes, depending on the heat and intensity of the fire.<\/b><\/p>\n<p class=\"p1\"><b>Yuzu Kosho Beurre Blanc<\/b><\/p>\n<p class=\"p1\"><b>Ingredienti<\/b><\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s1\"><\/span><b>50 g Hiramasa collagen<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>50 g white wine<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>20 g shallots, finely diced (brunoise)<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>20 g yuzu kosho<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>1 stalk lemongrass<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>200 g cold butter, diced<\/b><\/li>\n<\/ul>\n<p class=\"p1\"><b>Method<\/b><\/p>\n<p class=\"p1\"><b>Combine the Hiramasa collagen, white wine, shallots and lemongrass in a saucepan. Cook over medium heat and reduce by half.<\/b><\/p>\n<p class=\"p1\"><b>Gradually whisk in the cold butter cubes until a smooth, glossy emulsion is achieved.<\/b><\/p>\n<p class=\"p1\"><b>Strain and reserve until ready to serve.<\/b><b><\/b><\/p>\n<p class=\"p1\"><b><\/b><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;#02003A&#8221; custom_padding=&#8221;5%|5%|0px|5%|false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; header_4_font=&#8221;Apoc-Apoc||||||||&#8221; header_4_text_color=&#8221;#DBEFFF&#8221; header_4_line_height=&#8221;1.3em&#8221; header_5_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_5_text_color=&#8221;#DBEFFF&#8221; header_5_line_height=&#8221;1.7em&#8221; header_6_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_6_text_color=&#8221;#DBEFFF&#8221; custom_css_main_element=&#8221;font-weight: 400&#8243; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p class=\"p1\"><b><\/b><\/p>\n<p class=\"p1\"><b>Peas<\/b><\/p>\n<p class=\"p1\"><b>Place the peas in a metal colander. Season with salt and pepper and lightly brush with olive oil.<\/b><\/p>\n<p class=\"p1\"><b>Cook over the charcoal for a maximum of 2\u20133 minutes, ensuring they remain al dente.<\/b><\/p>\n<p class=\"p1\"><b><\/b><\/p>\n<p class=\"p1\"><b>Plating<\/b><\/p>\n<p class=\"p1\"><b>Once all the components are ready, arrange the peas on one side of a deep plate.<\/b><\/p>\n<p class=\"p1\"><b>Gently warm the beurre blanc, taking care not to split the sauce, then fold in the trout roe.<\/b><\/p>\n<p class=\"p1\"><b>Spoon the sauce beside the peas and place the grilled Hiramasa on top, with the skin facing upwards.<\/b><\/p>\n<p class=\"p1\"><b>Finish with microgreens and red sorrel.<\/b><\/p>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; link_text_color=&#8221;#FFFFA9&#8243; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; custom_css_main_element=&#8221;font-weight: 400&#8243; global_colors_info=&#8221;{}&#8221;][\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"<p>Charcoal-Grilled Hiramasa (Skin Side Only) \/ Smoked Maresme Peas \/ Yuzu Kosho Beurre Blanc \/ Trout Roe \/ Red Sorrel A dish designed for fine dining Chef Rafael Bergamo From Chef: &#8220;I created this dish because I believe these ingredients work perfectly when cooked over charcoal. The grilling enhances both the flavour and texture of [&hellip;]<\/p>","protected":false},"author":1,"featured_media":10661,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","content-type":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-10658","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Charcoal-Grilled Hiramasa (Skin Side Only) \/ Smoked Maresme Peas \/ Yuzu Kosho Beurre Blanc \/ Trout Roe \/ Red Sorrel - The Kingfish Company<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thekingfishcompany.com\/it\/ricette\/charcoal-grilled-hiramasa-skin-side-only-smoked-maresme-peas-yuzu-kosho-beurre-blanc-trout-roe-red-sorrel\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Charcoal-Grilled Hiramasa (Skin Side Only) \/ Smoked Maresme Peas \/ Yuzu Kosho Beurre Blanc \/ Trout Roe \/ Red Sorrel - 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