{"id":9758,"date":"2025-02-07T19:19:20","date_gmt":"2025-02-07T18:19:20","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?p=9758"},"modified":"2025-02-07T19:19:27","modified_gmt":"2025-02-07T18:19:27","slug":"filetto-di-ricciola-con-beurre-blanc-di-soia-al-finocchio-cotto-in-sous-vide-e-patata-dolce","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/it\/ricette\/filetto-di-ricciola-con-beurre-blanc-di-soia-al-finocchio-cotto-in-sous-vide-e-patata-dolce\/","title":{"rendered":"Filetto di coda gialla con finocchio cotto al sous vide, soia beurre blanc e patata dolce"},"content":{"rendered":"<p>[et_pb_section fb_built=\"1\u2033 _builder_version=\"4.27.4\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=\"{}\" 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=\"4.24.3\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|10px\" global_colors_info=\"{}\"][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=\"{}\"][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=\"{}\" sticky_enabled=\"0\u2033]<\/p>\n<p>Filetto di coda gialla con finocchio cotto al sous vide, soia beurre blanc e patata dolce<\/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><\/h5>\n<p><span style=\"font-weight: 400;\">From Chef:<\/span><\/p>\n<p>\"Finocchio e pesce sono fondamentalmente una combinazione perfetta. Insieme a un beurre blanc di soia e a una setosa crema di patate dolci, questo non \u00e8 solo un colpo d'occhio, ma anche una sensazione di gusto in bocca!\"<\/p>\n<p><span style=\"font-weight: 400;\">Dosi per ~ 4<\/span><\/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=\"4.27.4\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><span style=\"font-weight: 400;\">Per i finocchi cotti in sous vide<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 bulbo di finocchio\u00a0<\/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;\">Pepper\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salato\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sacco a vuoto<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Macchina per la sigillatura sottovuoto\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Set sous vide<\/span>\u00a0<\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Per il beurre blanc<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 scalogni\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">120 ml di vino bianco<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">180 grammi di burro freddo<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 grammi di salsa di soia<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Per la crema di patate dolci<\/p>\n<p><\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 patate dolci grandi<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 grammi di burro\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;\">Sacco a vuoto<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Macchina per la sigillatura sottovuoto\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Set video Sous\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<\/span><\/li>\n<\/ul>\n<ul><\/ul>\n<p>[\/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<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\" link_text_color=\"#FFFFA9\u2033 ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" custom_css_main_element=\"font-weight: 400\u2033 global_colors_info=\"{}\"]<\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400;\">Per i finocchi cotti in sous vide<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pulire il finocchio e tagliarlo a met\u00e0. Metterli in un sacchetto per il sottovuoto con un goccio di olio d'oliva, un pizzico di sale e un po' di pepe. Chiudere i mezzi finocchi sottovuoto e cuocerli a 85 \u00b0C per 1,5 ore. Al termine, raffreddare nuovamente. Togliere dal sacchetto e asciugare. Bruciare leggermente con un fornello a gas per ottenere un effetto gradevole e pi\u00f9 gustoso.<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400;\">Per il beurre blanc<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Tagliare il burro a cubetti e riporlo in frigorifero. Il burro deve rimanere ben freddo. Mettere gli scalogni e il vino bianco in una casseruola e portare a ebollizione. Far bollire fino a circa 1\/3, filtrare il composto e raccogliere il liquido filtrato in un tegame. Aggiungere la salsa di soia. Aggiungere quindi i grumi di burro e mescolare con una frusta. Continuare fino a formare una salsa densa e cremosa. Insaporire con sale e pepe.<\/span>\u00a0<\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400;\">Per la crema di patate dolci<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Sbucciare le patate dolci e tagliarle a cubetti di 1 cm. Mettere in un sacchetto sottovuoto con il burro, un pizzico di sale e un po' di pepe. Chiudere sottovuoto e cuocere per 1,5 ore a 85\u00b0C. Una volta cotte, metterle in un misurino e usare un frullatore a mano per ottenere una crema liscia. Se necessario, aggiungere altro burro per ottenere una crema liscia ed elastica. Assaggiare, potrebbe essere necessario aggiungere un po' di sale e\/o pepe.<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400;\">Finitura<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Friggere la coda gialla nel burro fino a cottura ultimata. Poi condite con sale e pepe. Come sempre, siate creativi con la disposizione del piatto. Mettete la crema sul piatto accanto al finocchio arrostito. Posizionare il pesce fritto accanto ad esso sul piatto. Versare la salsa sul pesce. Completare con arachidi salate tritate e vari microcrespi.<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"<p>Filetto di coda gialla con finocchio cotto in sous vide, beurre blanc di soia e patata dolce Chef Rens Dallo chef: \"Finocchio e pesce sono una combinazione perfetta. Insieme al beurre blanc di soia e alla setosa crema di patate dolci, questo piatto non \u00e8 solo un'attrazione per gli occhi, ma anche una sensazione di gusto in bocca!\" Dosi per ~ 4 Ingredienti Per [...]<\/p>","protected":false},"author":1,"featured_media":9761,"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-9758","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 fillet with sous vide-cooked fennel, soy beurre blanc, and sweet potato - 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\/filetto-di-ricciola-con-beurre-blanc-di-soia-al-finocchio-cotto-in-sous-vide-e-patata-dolce\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yellowtail fillet with sous vide-cooked fennel, soy beurre blanc, and sweet potato - 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