Atún rojo con humo

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, Atún rojo con humo. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Atún rojo con humo is one of the most well liked of recent trending foods in the world. It's appreciated by millions daily. It's easy, it is fast, it tastes delicious. They are fine and they look wonderful. Atún rojo con humo is something that I have loved my entire life.

Many things affect the quality of taste from Atún rojo con humo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Atún rojo con humo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Atún rojo con humo is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Atún rojo con humo estimated approx 75 minutos.

To get started with this recipe, we must prepare a few ingredients. You can have Atún rojo con humo using 5 ingredients and 4 steps. Here is how you cook it.

Atún rojo con humo, manzana verde, lamuyo asado y aderezo de kabayaki y sake con pistachos crujientes. Es una receta de Santiago Elías Fernández. Vilanova Vinoteca, (Huelva).

Ingredients and spices that need to be Get to make Atún rojo con humo:

1. Atún rojo**: 750 g. de mormo de atún cortados a cuchillo en dados pequeños y aliñados con un poco de aceite de oliva, el licuado de 100 g. de manzana verde ácida y 40 g. de salsa de soja
2. Gelatina de lamuyo rojo**: 400 g. de lamuyos, agar-agar, aceite
3. Pistachos caramelizados**: 100 g. de azúcar moreno, 15 g. de agua, 70 g. de pistacho pelado y tostado
4. Jugo de kabayaki y sake**: 80 g. de kabayaki, 35 g. de sake, 40 g. de licuado de manzana verde, 15 g. de jugo del asado de los lamuyos
5. Otros**: lláminas de manzana, bastones de cebollino

Instructions to make to make Atún rojo con humo

1. Atún rojo: Poner a macerar durante 2 horas el atún en el licuado y la salsa de soja. Escurrir después sin presionar. Introducir en una bolsa de vacio y ahumar con una pipa de humo eléctrica y serrín de haya durante 5 minutos.
   Gelatina de lamuyo rojo:
   Asar a 180 ºC los lamuyos con un poco de aceite y reservar el liquido que suelten. Pelarlos y licuar en la Thermomix la carne del lamuyo y la mitad del jugo del asado, sin aceite. Para elaborar la gelatina, utilizar 0,8 g. de agar-agar para 200 g. de licuado de lamuyo.
2. Pistachos caramelizados
   Poner el azúcar a punto de caramelo rubio, apartar y añadir los pistachos. Mover con
3. suavidad y sacarlos a un silpat, de tal modo que cada pistacho quede envuelto en caramelo.
4. Jugo de kabayaki y sake
   Mezclar todos los ingredientes sin hacer espuma

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