{"id":4312,"date":"2020-07-14T17:15:57","date_gmt":"2020-07-14T17:15:57","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/seabass-noisette-butter\/"},"modified":"2020-08-04T21:04:12","modified_gmt":"2020-08-04T21:04:12","slug":"mantequilla-noisette","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/en\/recipe\/mantequilla-noisette\/","title":{"rendered":"AQUANARIA SEABASS WITH TOMATO IN NOISETTE BUTTER AND BONE\u2019S INFUSION (Jos\u00e9 Luis Adan Caro)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Jose Luis Adan Caro, <strong>a restless cook from Madrid<\/strong>, is the creator behind this Seabass recipe. He studied Gastronomy and Culinary Arts in the Aranjuez School. For over two years, he was trained in kitchens from the most renowned hotels such as 5* Ritz Hotel and 5* Mirasierra Sheraton Hotel. From then onwards, he participated in many projects, trainings and coaching programs. He is also a gastronomy blogger. Currently he is executive Chef in <a href=\"https:\/\/instagram.com\/mirandacocktailbar?igshid=t29v4gl8tgv1\" target=\"_blank\" aria-label=\"undefined (abre en una nueva pesta\u00f1a)\" rel=\"noreferrer noopener\">Miranda Cocktail Bar<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This is a quite sophisticated recipe, deserving of a great product in presentation as well as flavor and texture. Thus <strong>Aquanaria Seabass is a perfect match<\/strong>; mild and clean flavor, big size and firm texture, as described by well-known food critic Jos\u00e9 Carlos Capel. This recipe also allows for <strong>full usage of the product<\/strong>, utilizing the Seabass bones.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">SEABASS WITH NOISETTE BUTTER<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Noisette butter or <strong>\u201chazelnut\u201d butter<\/strong> is butter processed through evaporation with heat \u2013 not burning it \u2013 thus water part is removed. The result is a product of darker color and hazelnut scented, thanks to the Maillard reactions \u2013 very popular in cuisine for <strong>salty and sweet recipes<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This butter can be used directly as a sauce or accompanied by herbs and spices. In this recipe, the butter is used as a base to make a tomato sauce with honey to garnish the Seabass, which combined together, make a <strong>perfect match for each other<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>To make the fish:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Put water and add salt and sugar, mix together with mixer to homogenize blend.<\/li><li>In bowl, cover with brine the fish loin, let it sit in the fridge for 24 hours not too cold (above 0\u00baC).<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>To make the infusion:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Put vegetables peel-on in pressure cooker, cut and fry to high temperatura with olive oil previously heated.<\/li><li>Once vegetables are fully cooked, add spinach and fully fry.<\/li><li>Moist with soy sauce to add scent and provide a slight salty touch. Boil down 1 minute and cover with water. Close the pressure cooker and stew for 2 hours.<\/li><li>Take away from heat and let it sit for 24 hours in room temperature, without uncovering or taking out pressure from cooker.<\/li><li>The next day filter the broth through a coffee filter to remove impurities.<\/li><li>Heat up to medium heat and add season if needed.<\/li><li>Subtly bind with a bit of Almortas flour, separated from water. Add broth, stir to prevent clumps and bind the infusion together. Save at 60\u00baC.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>To make the tomato butter:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Cut tomatoes in half and take the seeds out.<\/li><li>Slice tomatoes in thin brunoise and save for later.<\/li><li>Fry butter in pan to m\u00e9dium heat \u2013 this way it adds hazelnut scent to the butter.<\/li><li>Once fully toasted \u2013 careful not to burn it \u2013 add tomato brunoise.<\/li><li>Sear to medium heat for 15 minutes. Tomate must be both candied and caramelized by the tomatoes\u2019 own sugar.<\/li><li>Add honey and stir to very low heat to avoid honey from breading. Homogenize the mixture and set the tomato butter aside in fridge, in cold above 0\u00baC<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Take out Seabass loin from brine, dry well with tissue paper and set aside to room temperature for 5 minutes.<\/li><li>Heat up frying pan, add a tablespoon of olive oil and briefly fry on skin side to high heat for about 2 minutes. Then lower the heat and cook for 1 more minute.<\/li><li>Turn fish around, cook to low temperatura for 3 minutes and spritz with picual olive oil.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">PRESENTATION<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Put in plate a quenelle of tomato butter together with a branch of citrus thyme. Add fish skin-off \u2013 fry skin in olive oil to make a crunchy snack. Finally, <strong>add the infusion saved at 60\u00baC<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jose Luis Adan Caro, a restless cook from Madrid, is the creator behind this Seabass recipe. He studied Gastronomy and Culinary Arts in the Aranjuez School. For over two years, he was trained in kitchens from the most renowned hotels such as 5* Ritz Hotel and 5* Mirasierra Sheraton Hotel. From then onwards, he participated [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":4018,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[81,82],"project_tag":[],"class_list":["post-4312","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-creative-recipes","project_category-chefs-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Seabass with tomato in noisette butter - Aquanaria<\/title>\n<meta name=\"description\" content=\"AQUANARIAN BASS WITH TOMATO RAMILLETE IN MANTEQUILLA NOISETTE AND INFUSION OF ITS THORNS (Jos\u00e9 Luis Adan Caro). Miranda Cocktail Bar\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.aquanaria.com\/en\/recipe\/mantequilla-noisette\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Seabass with tomato in noisette butter - Aquanaria\" \/>\n<meta property=\"og:description\" content=\"AQUANARIAN BASS WITH TOMATO RAMILLETE IN MANTEQUILLA NOISETTE AND INFUSION OF ITS THORNS (Jos\u00e9 Luis Adan Caro). 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