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Kevin Godbee ha publicado una actualización
Ceviche Mentaiko Nikkei con Pargo Rojo. Leche de Tigre con Ají Amarillo. Guarnición de Maíz Pozolero Blanco salteado en mantequilla y aderezado con Shichimi Togarashi.
El Mentaiko es un manjar japonés que consiste en huevas de abadejo saladas y marinadas, aromatizadas con guindillas, lo que lo hace picante y rico en umami. El plato más común es con espaguetis, pero yo quería utilizarlo de otra manera. Haré el plato de espaguetis dentro de un par de días, ya que aún me queda mucho mentaiko.
Mentaiko Nikkei Ceviche with Red Snapper. Leche de Tigre with Aji Amarillo. A side dish of Maíz Pozolero Blanco sautéed in butter and garnished with Shichimi Togarashi.
Mentaiko is a Japanese delicacy consisting of salted and marinated pollock roe, flavored with chili peppers, making it spicy and umami-rich. The most common dish is with spaghetti, but I wanted to use it in a different way. I’ll do the spaghetti dish in a couple of days since I still have plenty of mentaiko.
Traducido del inglés
Lana Mihajlović, Sol Damiani y7 más4 Comentarios-
Level:
Scoolinary Team
Both dishes look absolutely amazing! The sautéed corn looks super tasty, nice and glossy, and that touch of togarashi makes it even more tempting. The ceviche looks delicious too, and the mentaiko on top adds a striking visual pop.
What part did you enjoy the most while making it? Have you already thought about how you’ll plate the mentaiko spaghetti?
Thanks for sharing your process with the community! 👏
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Level:
Executive Chef
Buenos platos. Enhorabuena.
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Level:
Executive Chef
Bonito y rico plato
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Level:
Sous Chef
This looks and sounds incredible… such a creative and flavorful twist! Can’t wait to see your next dish, you clearly know how to make ingredients shine.
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