{"id":8066,"date":"2024-02-15T16:38:18","date_gmt":"2024-02-15T15:38:18","guid":{"rendered":"https:\/\/dutch-yellowtail.com\/?p=8066"},"modified":"2024-08-05T09:27:43","modified_gmt":"2024-08-05T07:27:43","slug":"smoked-dutch-yellowtail-bottom-loin-with-dashi-gelee-fennel-confit-and-blood-orange","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/it\/ricette\/smoked-dutch-yellowtail-bottom-loin-with-dashi-gelee-fennel-confit-and-blood-orange\/","title":{"rendered":"Lombo di coda gialla affumicato con Dashi Gelee, finocchio confit e arancia rossa"},"content":{"rendered":"

[et_pb_section fb_built=\u201d1\u2033 _builder_version=\u201d4.18.1\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(0,0,0,0)\u201d width=\u201d100%\u201d max_width=\u201d2560px\u201d module_alignment=\u201dcenter\u201d custom_margin=\u201d||||false|false\u201d custom_padding=\u201d4px||0px||false|false\u201d da_disable_devices=\u201doff|off|off\u201d global_colors_info=\u201d{}\u201d da_is_popup=\u201doff\u201d da_exit_intent=\u201doff\u201d da_has_close=\u201don\u201d da_alt_close=\u201doff\u201d da_dark_close=\u201doff\u201d da_not_modal=\u201don\u201d da_is_singular=\u201doff\u201d da_with_loader=\u201doff\u201d da_has_shadow=\u201don\u201d][et_pb_row column_structure=\u201d1_2,1_2\u2033 use_custom_gutter=\u201don\u201d gutter_width=\u201d1\u2033 make_equal=\u201don\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(0,0,0,0)\u201d width=\u201d100%\u201d max_width=\u201d2560px\u201d custom_margin=\u201d-133px||-101px||false|false\u201d custom_padding=\u201d0px||46px||false|false\u201d border_radii=\u201don|10px|10px|10px|10px\u201d global_colors_info=\u201d{}\u201d][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201d#02003A\u201d custom_padding=\u201d5%|5%|5%|5%|true|false\u201d global_colors_info=\u201d{}\u201d][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.27.0\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 header_4_font=\u201dApoc-Apoc||||||||\u201d header_4_text_color=\u201d#DBEFFF\u201d header_4_line_height=\u201d1.3em\u201d header_5_font=\u201dApoc-Apoc|100|||||||\u201d header_5_text_color=\u201d#DBEFFF\u201d header_5_line_height=\u201d1.7em\u201d header_6_font=\u201dApoc-Apoc|100|||||||\u201d header_6_text_color=\u201d#DBEFFF\u201d hover_enabled=\u201d0\u2033 global_colors_info=\u201d{}\u201d sticky_enabled=\u201d0\u2033]<\/p>\n

Lombo di coda gialla affumicato con Dashi Gelee, finocchio confit e arancia rossa<\/h4>\n

Chef \u00a0Nicolas Sintes<\/span>
\n\"\"<\/a>
\n<\/span>
\n<\/span>From Chef:<\/strong><\/h5>\n

\u201cFor this recipe, I\u2019ve chosen the bottom loin and smoked it. Delicate and firm with a buttery texture, the bottom-loin yellowtail belly is rich and fatty. To balance the taste and texture of the fish, the acidity of blood oranges and the freshness of fennel create a light appetizer.\u201d<\/span><\/p>\n

Serves 1 \u2013 2<\/span><\/p>\n

 [\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.23.1\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

Ingredienti <\/strong><\/p>\n

<\/strong><\/p>\n

[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.23.1\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 global_colors_info=\u201d{}\u201d]<\/p>\n

Per il pesce:<\/strong><\/p>\n

    \n
  • 1 lombo inferiore di coda gialla<\/span><\/li>\n
  • 200 g \/ \u00be di tazza di sale<\/span><\/li>\n
  • 100 g \/ \u2154 di zucchero<\/span><\/li>\n
  • 1 scorza di arancia rossa<\/span><\/li>\n<\/ul>\n

    Per la gelee di dashi:<\/strong><\/p>\n

      \n
    • 1 testa di pesce<\/span><\/li>\n
    • 50 g \/ 1 \u00be tazze di finocchio<\/span><\/li>\n
    • 50 g \/ 1 \u00be di tazza di gambo di sedano<\/span><\/li>\n
    • 50 g \/ 1 \u00be di tazza di cipolla<\/span><\/li>\n
    • 1 guanto d'aglio<\/span><\/li>\n
    • 500 g \/ \u00bc di tazza d'acqua<\/span><\/li>\n
    • 30 g \/ 4 tazze di fiocchi di bonito secchi<\/span><\/li>\n
    • 2 g \/ 1 cucchiaino di agar agar<\/span><\/li>\n<\/ul>\n

      Per la guarnizione:<\/strong><\/p>\n

        \n
      • \n
          \n
        • 1 arancia rossa<\/span><\/li>\n
        • 1 finocchio<\/span><\/li>\n
        • 40 g \/ 1 ml di olio d'oliva<\/span><\/li>\n
        • 1 mazzetto di aneto<\/span><\/li>\n
        • finocchio di mare<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

          [\/et_pb_text][\/et_pb_column][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201d#02003A\u201d custom_padding=\u201d5%|5%|0px|5%|false|false\u201d global_colors_info=\u201d{}\u201d][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.16\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

          Preparazione:<\/strong><\/p>\n

          <\/strong><\/p>\n

          [\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.22.2\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 custom_css_main_element=\u201dfont-weight: 400\u2033 global_colors_info=\u201d{}\u201d]<\/p>\n

          <\/b><\/p>\n

            \n
          • \n

            Per il pesce:<\/b><\/p>\n

            Lift the fish and keep the tuna belly for the recipe. Reserve, of course, all the other parts of the fish for other recipes. Prepare the mixture of salt, sugar, and orange zest to coat our yellowtail belly with salt for 20 minutes. Once the fish is marinated with salt, rinse it thoroughly. Next, smoke the fish using a smoking gun for 10 minutes. Slice into thin pieces before serving.\u00a0<\/span><\/p>\n

            <\/p>\n

            Per il dashi:<\/b><\/p>\n

            Tagliate la testa a met\u00e0 e aggiungetela in una padella media con l'acqua, la guarnizione tritata e le scaglie di bonito. Cuocere a fuoco basso per 20 minuti. Passare in uno chinois e aggiungere l'agar agar, far bollire il composto per 2 minuti. Disporre una base di brodo nel piatto e far rapprendere la gelee in frigorifero.\u00a0<\/span><\/p>\n

            <\/p>\n

            Per la guarnizione:<\/b><\/p>\n

            Rimuovere le primizie d'arancia e spremere le guarnizioni per estrarre il succo.\nMescolare con olio d'oliva per fare una vinaigrette.\nTagliare il finocchio in piccoli spicchi, sbollentarlo prima in acqua salata per fargli prendere colore, quindi metterlo nella marinatura di aceto.\nRecuperare le foglie di aneto.\u00a0<\/span><\/p>\n

            <\/p>\n

            Per terminare il piatto:<\/b>:\u00a0<\/span><\/p>\n

            Disporre il pesce affumicato sulla delicata gel\u00e9e dashi e terminare con la guarnizione e la vinaigrette.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n

            [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"

            Delicate and firm with a buttery texture, the bottom-loin yellowtail belly is rich and fatty. To balance the taste and texture of the fish, the acidity of blood oranges and the freshness of fennel create a light appetizer.<\/p>","protected":false},"author":3,"featured_media":8800,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","content-type":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-8066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nSmoked Yellowtail Bottom Loin with Dashi Gelee, Fennel Confit, and Blood Orange - 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\/smoked-dutch-yellowtail-bottom-loin-with-dashi-gelee-fennel-confit-and-blood-orange\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Yellowtail Bottom Loin with Dashi Gelee, Fennel Confit, and Blood Orange - The Kingfish Company\" \/>\n<meta property=\"og:description\" content=\"Delicate and firm with a buttery texture, the bottom-loin yellowtail belly is rich and fatty. 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