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noche(s) : -

Chef chefs recipe

Receta del Chef

Mi-cuit de atún, gambas asadas en crosta de hoja de curry, tomate relleno sacremanga y su puré de calabaza.

  • Recipe Recipe


  • 80 g de atún rojo,
  • 20 g de achard de palmito,
  • 10 g de salmón,
  • 5 g de crumble*,
  • 30 g de gambas,
  • 5 g de mango,
  • 10 g de calabaza,
  • 5 g de hojas de curry,
  • 5 g de eneldo,
  • 10 g de calabacín,
  • 10 g de tomatoes cherry,
  • 5 g de azafrán,
  • 5 g de de mostaza en grano,
  • 10 ml de aceite de oliva,
  • 5 g de harina,
  • 10 g de mantequilla


  • Cortar los trozos de atún, hacer sudar por cada lado y dejar reposar.                  
  • Asar las gambas peladas con un poco de aceite de oliva, freír las hojas de curry y machacarlas.
  • Empanar las gambas en las hojas de curry machacadas.           
  • Mezclar el tomate cherri con finas láminas de calabacín marinadas y rellenar con la sacremanga* previamente preparada.     
  • Freír la calabaza en mantequilla, salpimentar y machacar.                                                                      
  • Hacer una roseta de salmón relleno con la crema fresca batida y añadir queso Rondelé.  
  • Disponer delicadamente sobre un plato y completar con la hierbas, teja, achard de palmito, el crumble y flores comestibles como decoración.     


  • Hacer sudar el mango en cubos con una cucharada de miel, un poco de mostaza en grano y una pizca de azafrán en polvo. Condimentar a volunta.


  • Mezclar 30 g de harina y 30 g de mantequilla al punto de pomada y extender en la placa.
  • Pasar al horno a 180 grados durante 15 minutos.