{"id":9751,"date":"2025-02-07T19:36:11","date_gmt":"2025-02-07T18:36:11","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?p=9751"},"modified":"2025-02-10T17:33:12","modified_gmt":"2025-02-10T16:33:12","slug":"coda-gialla-con-purea-di-carote-e-pastinaca-olandaise-di-zucchine-spuma-teriyaki-e-noci-di-macadamia","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/it\/ricette\/coda-gialla-con-purea-di-carote-e-pastinaca-olandaise-di-zucchine-spuma-teriyaki-e-noci-di-macadamia\/","title":{"rendered":"Ricciola con purea di carote e pastinaca, zucchine, spuma hollandaise teriyaki, noci di macadamia"},"content":{"rendered":"<p>[et_pb_section fb_built=\"1\u2033 _builder_version=\"4.24.3\u2033 _module_preset=\"default\" background_color=\"#02003A\" width=\"100%\" max_width=\"2560px\" module_alignment=\"center\" custom_margin=\"||||false|false\" custom_padding=\"||||false|false\" da_disable_devices=\"off|off|off\" locked=\"off\" global_colors_info=\"{}\" theme_builder_area=\"post_content\" da_is_popup=\"off\" da_exit_intent=\"off\" da_has_close=\"on\" da_alt_close=\"off\" da_dark_close=\"off\" da_not_modal=\"on\" da_is_singular=\"off\" da_with_loader=\"off\" da_has_shadow=\"on\"][et_pb_row column_structure=\"1_2,1_2\u2033 use_custom_gutter=\"on\" gutter_width=\"1\u2033 make_equal=\"on\" _builder_version=\"4.27.4\u2033 _module_preset=\"default\" background_color=\"RGBA(0,0,0,0)\" width=\"100%\" max_width=\"2560px\" custom_margin=\"-133px||-101px||false|false\" custom_padding=\"0px||46px||false|false\" border_radii=\"on|10px|10px|10px|10px\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"][et_pb_column type=\"1_2\u2033 _builder_version=\"4.24.3\u2033 _module_preset=\"default\" background_color=\"#02003A\" custom_padding=\"5%|5%|0px|5%|false|false\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" header_4_font=\"Apoc-Apoc||||||||\" header_4_text_color=\"#DBEFFF\" header_4_line_height=\"1.3em\" header_5_font=\"Apoc-Apoc|100|||||||\" header_5_text_color=\"#DBEFFF\" header_5_line_height=\"1. 7em\" header_5_line_height=\"1.7em\" header_6_font=\"Apoc-Apoc|100|||||||\" header_6_text_color=\"#DBEFFF\" hover_enabled=\"0\u2033 custom_css_main_element=\"font-weight: 400\u2033 global_colors_info=\"{}\" theme_builder_area=\"post_content\" sticky_enabled=\"0\u2033]<\/p>\n<h4>Ricciola con purea di carote e pastinaca, zucchine, spuma hollandaise teriyaki, noci di macadamia<\/h4>\n<p>&nbsp;<\/p>\n<h5>Chef Rens<br \/><a href=\"https:\/\/www.instagram.com\/chef.rens\/\" 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><span style=\"font-weight: 400;\"><\/span><a href=\"https:\/\/www.instagram.com\/mrniland\/\" target=\"_blank\" rel=\"noopener\"><\/a><\/h5>\n<p><span style=\"font-weight: 400;\">From Chef:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\"Questa ricetta \u00e8 davvero uno schianto culinario, secondo me. Tutte le buone combinazioni di sapori insieme alla bellissima ricciola fritta! Le carote cotte in sous vide sono piene di sapore perch\u00e9 non sono state bollite in acqua, cosa che fa perdere molto gusto.\"<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Dosi per ~ 2<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.24.3\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" locked=\"off\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"]<\/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=\"{}\" theme_builder_area=\"post_content\"]<\/p>\n<ul>\n<li aria-level=\"1\"><span style=\"font-weight: 400;\"><\/span><\/li>\n<li aria-level=\"1\">\n<p><span style=\"font-weight: 400;\">Per la spuma olandese teriyaki<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">225 grammi di burro fuso (tiepido\/caldo)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 egg yolks\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 grammi di glassa teriyaki\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">20 grammi di aceto balsamico di Aceto\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sale e pepe a piacere<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 cucchiaio di acqua calda\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Frullatore a mano\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Misurino\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kidde (sifone)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 o 2 modelli di panna montata<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<\/li>\n<li aria-level=\"1\">\n<p><span style=\"font-weight: 400;\">Per la crema di pastinaca\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 pastinache belle grandi\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Crema da cucina\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Burro<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sale e pepe\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Frullatore a mano\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pentola<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Misurino<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<\/li>\n<li aria-level=\"1\">\n<p><span style=\"font-weight: 400;\">Per le carote<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 mazzo di carote<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Olive oil\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sale e pepe\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Dispositivo di sigillatura sottovuoto\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sacco a vuoto\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bastone video sous<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<\/li>\n<li aria-level=\"1\">\n<p><span style=\"font-weight: 400;\">Altre guarnizioni<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 lato Ricciola\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 zucchini\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 grammi di burro\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Noci di macadamia salate<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Lattuga di agnello<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Glassa teriyaki<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_2\u2033 _builder_version=\"4.24.3\u2033 _module_preset=\"default\" background_color=\"#02003A\" custom_padding=\"5%|5%|0px|5%|false|false\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"][et_pb_text ol_position=\"outside\" _builder_version=\"4.16\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" locked=\"off\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"]<\/p>\n<p><strong>Preparazione:<\/strong><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" header_4_font=\"Apoc-Apoc||||||||\" header_4_text_color=\"#DBEFFF\" header_4_line_height=\"1.3em\" header_5_font=\"Apoc-Apoc|100|||||||\" header_5_text_color=\"#DBEFFF\" header_5_line_height=\"1. 7em\" header_5_line_height=\"1.7em\" header_6_font=\"Apoc-Apoc|100|||||||\" header_6_text_color=\"#DBEFFF\" custom_css_main_element=\"font-weight: 400\u2033 locked=\"off\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"]<\/p>\n<p><b><br \/><\/b><strong>Per la spuma olandese teriyaki<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Pesare tutti gli ingredienti e metterli in un misurino, tranne il burro fuso e l'acqua calda. Utilizzare un frullatore a mano per mescolare il tutto. Aggiungere l'acqua e mescolare bene.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Quindi, aggiungere lentamente il burro fuso caldo e mescolare bene con il frullatore a mano. La salsa si addenser\u00e0 con il burro caldo e i tuorli d'uovo. Mettete questa salsa in un Kidde. Io ho il formato pi\u00f9 piccolo e lo arieggio con 1 cartuccia. Se avete un kidde pi\u00f9 grande, mettetene due. Agitare bene e la schiuma \u00e8 pronta per l'uso. \u00c8 possibile preparare la schiuma anche in anticipo. Mettete il kidde in frigorifero e scaldatelo in un bagno caldo. Basta agitare bene e si pu\u00f2 riutilizzare.<\/span><\/p>\n<h4><\/h4>\n<p><strong>Per la crema di pastinaca\u00a0<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Sbucciare le pastinache e tagliarle a pezzi di circa 1 cm.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Mettete il tutto in una casseruola e copritelo con panna da cucina e acqua. Io uso sempre met\u00e0 panna da cucina e met\u00e0 acqua.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Lessare le pastinache fino a completa cottura. Quindi, scolare e raccogliere un po' del liquido di cottura. Potrete utilizzarlo in seguito, se necessario. Mettete le pastinache cotte in un misurino e riducetele in purea con un frullatore a immersione. Se la purea \u00e8 ancora troppo densa, utilizzare un po' di liquido di cottura per renderla liscia e sottile.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Condire con sale e pepe.<\/span><\/p>\n<h4><\/h4>\n<p><strong>Per le carote<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Impostare la sous vide stick a 85\u00b0C. Pelare le carote e tagliare le parti verdi. Mi piace lasciare un po' di spazio per il colore, circa 1 cm. Mettetele in un sacchetto per il sottovuoto con un goccio di olio d'oliva, sale e pepe. Chiudere le carote sottovuoto\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Appenderli a bagnomaria per 1,5 ore. Quindi, raffreddare in acqua fredda. Riscaldare in un po' di burro prima dell'uso.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><br \/><\/span><strong>Altre guarnizioni<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Tagliare strisce di 3 cm da una zucchina. Rimuovere la struttura dei semi.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Friggere nel burro fino a doratura su tutti i lati. Tritare le noci di macadamia salate. Un po' di chuka wagame (insalata di alghe) e un po' di glassa teriyaki in pi\u00f9 per guarnire. Lattuga di agnello per guarnire.<\/span><\/p>\n<h4><\/h4>\n<p><strong>Layout della scheda<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Scaldare l'olio d'oliva in una padella e friggere il filetto di ricciola. Quando la pelle \u00e8 croccante, girarlo e aggiungere una noce di burro. Salate e pepate. Siate particolarmente creativi con la disposizione del piatto. Vi racconto come ho fatto io: Aggiungo al piatto una quenelle di purea di pastinaca e metto accanto un po' di insalata di alghe. Aggiungo anche le carote e le zucchine. Al centro del piatto posiziono il pesce fritto.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Versare la schiuma del capretto sul filetto di pesce e cospargere le noci di macadamia tritate. Cospargere il tutto con altra glassa teriyaki e finire con la lattuga.<\/span><\/p>\n<h4>\n<\/h4>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" link_text_color=\"#FFFFA9\u2033 ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" custom_css_main_element=\"font-weight: 400\u2033 global_colors_info=\"{}\" theme_builder_area=\"post_content\"][\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"<p>Coda gialla con carote, purea di pastinaca, zucchine, spuma hollandaise teriyaki, noci di macadamia Chef Rens Dallo chef: \"Questa ricetta \u00e8 davvero uno sbalordimento culinario, secondo me. Tutte le combinazioni di sapori sono ottime, insieme alla bellissima ricciola fritta! Le carote cotte in sous vide sono piene di sapore perch\u00e9 non sono state bollite in acqua, il che provoca [...]<\/p>","protected":false},"author":1,"featured_media":9742,"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-9751","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>Yellowtail with carrot, parsnip puree, zucchini, hollandaise teriyaki foam, macadamia nuts - 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\/coda-gialla-con-purea-di-carote-e-pastinaca-olandaise-di-zucchine-spuma-teriyaki-e-noci-di-macadamia\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yellowtail with carrot, parsnip puree, zucchini, hollandaise teriyaki foam, macadamia nuts - 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