Terrence van Lenten
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Ingredienti <\/strong><\/p>\n<\/strong><\/p>\n[\/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
\n- 1 Kingfish Yellowtail very small size.<\/li>\n
- 1 Watermelon<\/li>\n
- 50 gr dried kombu skins<\/li>\n
- 50 gr coriander<\/li>\n
- 2 limes<\/li>\n
- 100 gr butter<\/li>\n
- 30 gr sunflower oil<\/li>\n
- 20 ml Tomasu Soy sauce<\/li>\n
- 100 ml white wine<\/li>\n<\/ul>\n
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Preparazione:<\/strong><\/p>\n<\/strong><\/p>\n[\/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
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\n- Fish<\/b><\/li>\n
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\n- Clean the fish under the cold tap. Both outside and the open abdominal wall. Cut the sides of the fish with cuts about 1 cm apart. Sprinkle the sides with some salt and lime juice.<\/li>\n<\/ul>\n<\/li>\n
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\n- Fill the abdominal wall with lime slices and half of the coriander.<\/li>\n<\/ul>\n<\/li>\n
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\n- Put the kombu in cold water. Cut these into 1 cm ribbons when the kombu is soft.<\/li>\n<\/ul>\n<\/li>\n
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\n- Wrap the fish with the ribbons kombu.<\/li>\n<\/ul>\n<\/li>\n
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\n- Heat a pan well, add the sunflower oil. Fry the fish on one side in the warm pan. Add the butter and let it fizz out over light heat.<\/li>\n<\/ul>\n<\/li>\n
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\n- Turn the fish on the other side. Baste the fish with the butter until the skin and kombu get a nice colour.<\/li>\n<\/ul>\n<\/li>\n
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\n- Deglaze the pan with the white wine and Soy sauce. Baste the fish again with the contents of the pan.<\/li>\n<\/ul>\n<\/li>\n
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\n- Cut the watermelon into slices. Fry the watermelon briefly with the fish.<\/li>\n<\/ul>\n<\/li>\n
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\n- Use the remaining cilantro as a garnish.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
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Coda gialla intera, arrotolata nella Kombu con anguria e lime Terrence van LentenIngredienti 1 Coda gialla Kingfish di taglia molto piccola. 1 anguria 50 gr di bucce di kombu essiccate 50 gr di coriandolo 2 lime 100 gr di burro 30 gr di olio di girasole 20 ml di salsa di soia Tomasu 100 ml di vino bianco Preparazione: Pesce Pulire il pesce sotto il [...]<\/p>","protected":false},"author":1,"featured_media":9379,"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-9376","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n
Whole Yellowtail, rolled in Kombu with Watermelon and Lime - 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\/whole-yellowtail-rolled-in-kombu-with-watermelon-and-lime\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Whole Yellowtail, rolled in Kombu with Watermelon and Lime - The Kingfish Company\" \/>\n<meta property=\"og:description\" content=\"News\" \/>\n<meta property=\"og:url\" content=\"https:\/\/thekingfishcompany.com\/it\/ricette\/whole-yellowtail-rolled-in-kombu-with-watermelon-and-lime\/\" \/>\n<meta property=\"og:site_name\" content=\"The Kingfish Company\" \/>\n<meta property=\"article:published_time\" content=\"2024-11-18T14:42:37+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-11-18T14:44:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/thekingfishcompany.com\/wp-content\/uploads\/2024\/11\/Whole-fish-recipe.png\" \/>\n\t<meta property=\"og:image:width\" content=\"678\" \/>\n\t<meta property=\"og:image:height\" content=\"520\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"SSAdmin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"SSAdmin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/thekingfishcompany.com\/recipes\/whole-yellowtail-rolled-in-kombu-with-watermelon-and-lime\/\",\"url\":\"https:\/\/thekingfishcompany.com\/recipes\/whole-yellowtail-rolled-in-kombu-with-watermelon-and-lime\/\",\"name\":\"Whole Yellowtail, rolled in Kombu with Watermelon and Lime - 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<\/strong><\/p>\n [\/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 [\/et_pb_text][\/et_pb_column][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.24.3\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=\"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 <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":" Coda gialla intera, arrotolata nella Kombu con anguria e lime Terrence van LentenIngredienti 1 Coda gialla Kingfish di taglia molto piccola. 1 anguria 50 gr di bucce di kombu essiccate 50 gr di coriandolo 2 lime 100 gr di burro 30 gr di olio di girasole 20 ml di salsa di soia Tomasu 100 ml di vino bianco Preparazione: Pesce Pulire il pesce sotto il [...]<\/p>","protected":false},"author":1,"featured_media":9379,"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-9376","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n\n
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