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  • Posted March 30, 2013 by

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    Sushi of red mullets in emulsion of black olives


    Sushi of red mullets in emulsion of black olives




    4 red mullets of minimum 200 g

    salt, pepper and oil of olive


    150 g of round rice

    200 g of water

    30 g of vinegar of rice

    25 g of sugar

    9 g of salt

    20 g of confites hacked tomatoes

    20 g hacked black olives

    Virgin sauce:

    40 g of scallions

    15 g of garlic

    30 g of let us add pepper to reds

    30 g of let us add pepper to yellow

    15 g of cool ginger

    Emulsion of black olives:

    40 g stoned black olives

    2 g of garlic

    5 g of oil of olive

    2 g of curry powder

    60 g of hot water

    1 g of salt

    3,5 g of anchovy

    Oil of parsley:

    20 g of parsley

    5 g of white garlic

    5 g of gables of pine

    5 cl of oil of olive




    Wash the rice 5 times and put it, with water, in a saucepan. Let soak during 30 mn. Put the cover, then cooked 5 mn in lively fire and 5 mn in gentle heat, then let rest during 15 mn, out of fire. Put the rice in a cul of hen and blend it with a fork, to cool it down. Melted the sugar and salt with vinegar. Add this mixture to the rice and blend. Rectify flavouring. Hack 20 g of black olives(omelette au truffes) and 20 g of confites tomatoes and blend. Take a paper film, made by the 10 cm squares and put mixture olives-tomatoes in the middle, then having made 4 bowls with the rice and put them down on. Close again the film and reserve. Hack the scallion and the refined garlic, sharpen add pepper to them yellow and red in brunoise, as well as the ginger. Made whiten before making go them back during 2 mn in oil, then reserve. Hack chives and reserve it.

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