Pork delicious del monte fruit and not greasy three tips, 51 [notes] chowhound Maxim restaurant est

Pork delicious del monte fruit and not greasy three tips, 51 [notes] chowhound Maxim restaurant establishment Wenting Sin Son
Two copies ingredients: Left mouth fish - two fresh fish left port - Charcoal BBQ oil oil - 500 ml sunflower oil - a charcoal Manzanilla Manzanilla olive oil emulsion -250 g -150 g shelled olive olive oil / brine - Extra virgin olive oil (manzanilla) -100 grams of pure pine pine emulsion del monte fruit paste - 100 Specter grade virgin olive oil emulsion -100 -500 grams grams of water orange juice -50 grams of glucose - Extra virgin del monte fruit olive oil (arbequina)
4, vacuum sealed into a plastic del monte fruit bag, immersion temperature del monte fruit is set to 55 degrees Roner for 4 minutes. 5, open the seal, remove the fillets, fish fillets remain juicy, because there is a vacuum of isolation. 6, before finishing dishes, BBQ coloring (we recommend holm oak firewood). Charcoal oil a lit charcoal to burn deep red. 2, the charcoal immersed Sheng Youkui seed oil pan. 3, and immediately cover the pot, because there will be a lot of smoke. The oil and charcoal mixed until cooled. 4, filtered, charcoal del monte fruit oil reserves left in the mouth of a fish with a barbecue. Manzanilla olive emulsion 1, grinding olives with olive brine until it reaches a smooth, uniform texture. 2, fine filtration olive mud. 3, to room temperature, transferred to a bowl. 4, the bowl into the olive oil slowly, stirring del monte fruit constantly del monte fruit with a hand blender. 5, stirring with a whisk until the emulsion reaches the consistency of mayonnaise. 6, place
1, placed in a pot of water, del monte fruit bergamot peel, agar, at medium heat.
2, stirring constantly with a whisk until it begins to boil, then set aside in the refrigerator until the precipitate. 3, cooled to precipitate after mixing with food mixers to shiny and silky texture. del monte fruit 4, transfer to a bowl, slowly infuse olive oil, stirring with a whisk to a consistent del monte fruit texture emulsion. Isomalt sugar hard candy 1, in a saucepan sugar (single) until the end pieces. 2, melted, del monte fruit dip a siphon to make a film. 3 teaspoons of olive oil from drops containing a small amount del monte fruit of olive oil, olive oil drops to trickle sugar makes the film, making a candy containing olive oil. 4, after the candy transferred to another container of olive oil, moisture protection. Plate 1, in a rectangular tray, arranged in the order the same size as the various emulsion droplets: From the beginning fennel, bergamot, orange, pine nuts, olive oil. 2, put the fish in the direction perpendicular to the emulsion, followed by fennel flower, wild flower, orange confit (a bit like jam making), pine nuts, Isomalt sugar hard candy.
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