Recipe Salt Crusted Roasted Beef (Salted Meringue & Herbs Wrapped Sirloin) and Dealing with Allergic Friedly Gluten Free Snack: Tropikana Slim Alergon Cookies

April 29, 2015 by dedy oktavianus pardede

Roasted Beef Sirloinin Wrapped in Salt & Herbs Crust. Herbs marinated beef sirloin roast wrapped in a herbs-salted meringue crust then baked in the oven until the salt crust harden and the meat reached the desireable doneness. This is one simple method with a stunning results; juicy, tender and flavourfull roasted beef.

This Salt crust meringue wrapped beef roast is inspired by the ancient Spanish dish Lomo al Trapo or coarse salt wrapped grilled beef tenderloin in a cloth. This version or sirloin or solomillo al trapo using salted whipped egg whites meringues as the insulating agent instead of wet cloth and coarsed salt.

Roasting beef on salt crust is an ancient technique of cooking that applied by our ancestors. This salt crust using a whipped egg whites meringes instead of salted dough that i’m using for my Salt Crusted Roasted Chicken Ayam Betutu (Balinese Style Spiced Whole Chicken) which is turned out really good. The salted dough crust creating an “oven” inside the oven while i’m roasting it, resulting the most tender and moist roasted chicken i ever had; all the flavour and aromas also preserved, superb!

Despite the delicious looking meringues that wrapped the roasted beef sirloin, it’s totally inedible because it’s obviously too salty, hence therefore it’s named salt crust meringues. This is the cheaper version of salt crust because using fine salt instead of tons of coarse salt in common salt crust recipes. For a presentation purpose, i blakened the salt crust meringues with blowtorch further more after it’s popped ot from the oven,

Making salt crust beef striploin starting by selecting a nice striploin, mine was about one and half inches thick striploin weighed about 400 grams, you can use bigger chunk of beef too for this recipe for sure. The meat was marinated overnight with herbs; rosemarry, thyme, oregano and bayleaves. Freshly ground black peppercorn, fennel and cumin also lovely too for flavouring the beef. Do not add any salt to your beef because the salted meringue crust is very salty and just perfest to salting the beef.

The beef need to be seared first before rosted in a salt crust. You can use a mad smoking hot sizzling skillet for do the tricks, b ut i’m using the blowtorch instead. You don’t want to cook the meat to the middle section, searing the beef means just want the other layer nicely browned.

The salt crust consist of one egg white from a very large egg or two (medium size egg) which is mixed with about 1/2 cup salt then whipped until stiff peak. This salted meringues crust is sufficient for about one pound (500 grams) of beef, You can add any herbs or other flavouring agent too into the salted eringues as a seasoning that give flavour into the beef meat while roasting it in the oven. Put the whipped egg in the bottom of the roasting pan as a base, then put the herbs marinated and seared beef sirloin over it, after that apply another salt crust meringues to cover the beef completely and evenly to sealed the moisture and make an even cooked roasted beef.

This is the salted whipped egg wrapped beef sirloin after i compeletely done my job, i’really put myself into it feeling #PicassoWannaBe. Just make sure you didn’t missed a spot of uncovered beef. I also put some black mustard leaves over the salt crusted meringues for a presentation purpose.

The salt and herb wrapped beef sirloin then popped into preheated 220 C oven for about 20 minutes for about 400-500 grams of beef roast or until the internal temperature reached desireable doness.Eversince you can use a visual or tactile method for examine the roasted beef doneness, hence using the meat gauge or meat thermometer for do this job. The Internal temparature medium rare roasted beef with warm pinkish red center & juicy tender texture is about 55–58 °C, 60 -65°C for medium well with firm less pink center and more than 70°C for well done with firm gray center, but i really recomend the medium rare for the best juicy and tender roasted beef

The salt crusted roasted beef is taken out of the oven after the internal temperature reach 58 °C because the internal temperature still increase about 3–5 °C (5–10 °F) after it is removed from an oven. The salt crusted beef roast meat should be allowed to “rest” for at least 5-10 minutes before being served, which makes the meat easier to carve and its structure firmer and more resistant to deformation; its water-holding capacity also increases and less liquid is lost from the meat during carving to the guess.

roasted beef sirloin salt crust with red pepper sauce burnt chili pesto

Salt Crust Wrapped Roasted Sirloin with Chili Pepper Sauce

After the salted meringues wrapped roasted beef sirloin for about 10 minutes, the beef can be carved and served with your favourite sauce, mine paired well to my favourite Red pepper and Chili Sauce. i also had several selection of Sauce for Roasted Beef :

Recipe Herbs Salt Crusted Roast Beef Sirloin:

Ingredients:

2 pound whole Beef Sirloin Roast
1 Tbsp dry rosemarry
1 Tbsp thyme
1/2 Tbsp oregano
a sprig of tarragon, finelly chopped
2 Tbsp freshly ground black peppercorn
2 tbsp olive oil
1 tbsp mix Italian herbs *optional

Recipe Salted Meringue (whipped egg white for wrapping the roasted beef)

4 egg white from 4 medium size eggs
1 cup fine salt
a pinch of lemon juice/cream of tartar #optional (using for stabilized the meringues)

How to make Salted Meringues for Wrapping the Beef Roast:

Mix all ingredients in a mixing bowl
Whipped the egg whites with medium speed until stiff peak
Fold in the herbs (if you using)

How to Make Salt Crust Wrapped Beef Roast with Salted Meringues:

Mix the beef sirloin roast with olive oil, peppercorn and herbs, rub the beef all over , let it marinted for at least 1 hour or overnight in the fridge
Take out the sirloin beef roast and let it reach room temperature
Seared the beef in all surface with blowtorch or skillet, set aside and let it rest for about 10 minutes
Spread some of the salted meringues in the bottom of the pan, about 1 inch thick as a base for the beef roast
Put the seared beef sirloin roast over the meringues, then apply the rest of the meringues all over the beef
Roast in a preheated oven 220 C until the internal temperature reach 57 C for medium rare (remember the internal temoerature will raised 3-5 C after out of the oven)
Let the salt meringues wrapped roasted beef sirloin rest at least 10 minutes before carving to mantain it’s juice
Served the salt crust roasted beef sirloin with your favourite sauce

Now were talking about Alergic, an allergy is an overreaction of the immune system to a substance that’s harmless to most people. But in someone with an allergy, the body’s immune system treats the substance (called an allergen) as an invader and overreacts, causing symptoms that can range from annoying to serious or life threatening. In an attempt to protect the body, the immune system of the allergic person produces antibodies called immunoglobulin E (IgE). Those antibodies then cause mast cells and basophils (allergy cells in the body) to release chemicals (including histamine) into the bloodstream to defend against the allergen “invader”.

Tropicana Slim Alergon Cookies : Gluten Free!!!

alergon cookies biskuit anak alergi autis berkebutuhan khusus non gluten free

Tropicana Slim Alergon Biskuit Gluten Free: Less Calories!!!

The tendency to develop allergies is often hereditary, which means it can be passed down through your genes. However, just because you, your partner, or one of your children might have allergies doesn’t mean that all of your kids will definitely get them, too. And someone usually doesn’t inherit a particular allergy, just the likelihood of having allergies. But a few kids have allergies even if no family member is allergic. And a child who is allergic to one substance is likely to be allergic to others. It’s really painfull to see my niece who suffer from gluten, eeg, peanut and sesame allergy who always be craving for snack that she couldn’t stand for, hence no worried now; Tropicana Slim Alergon Biskuit gluten free cookies!

tropicana slim alergon biskuit gluten free alergi

Allergen Free Healty and Tasty Cookies: Tropicana Slim Alergon Gluten Free Cookies

Tropicana Slim Alergon Biskuit Gluten Free is Gluten Free, organic and alergen free (nuts & eggs), made of selected best quality ingredients. Tropicana Slim Alergon Biskuit Gluten Free is free of preservatives and unhealty junk ingredients you don’t even wanna known about. Tropicana Slim Alergon Biskuit Gluten Free packed with flavours and fibers and save for alergic person even for any children with special need like autism, ADHD and down syndrome who need a gluten free diet. Tropicana Slim Alergon Biskuit Gluten Free also save for elders and imuno compromised person. What i love the most about Tropicana Slim Alergon Biskuit Gluten Free, it’s LESS CALORIES, one single portion of FIVE cookies only 100 Kkal, and it’s also DAMN DELICIOS!!!

Tropikana Slim Alergon Cookies Gluten Free biskuit aman alergi anak autis adhd

Tropicana Slim Alergon Biskuit Gluten Free Displayed on Supermarket

Tropicana Slim Alergon Biskuit Gluten Free available in any supermarket or mini market in your city in Indonesia, but you also can purchased it online on Nutrimart and the next thing you’ll know that Tropicana Slim Alergon Biskuit Gluten Free delivered to your front door. Tropicana Slim is leading in healthy and less calories food product, you really wanna chech their stuffs, and it’s also taste goo, so you don’t worried sick about your weight while snacking.

micro herbs holy basil growing in window with salad plastic box cookies

Holy Basil Micro Herbs Sprouting in the plastic box of Tropikana Slim Alergon Gluten Free Cookies

The Tropicana Slim Alergon Biskuit Gluten Free cookies plastic box is really handy too. I even grown my holy basil micro herbs on it. Simply poke some holes in the bottom of the box, add dirt and holy basil seed, place it in indirect sunlight spot and watering it every two days, then the next thing you know is your gourmet micro herbs for Michelin Gourmet wannabe food presentation plating will be sprouting in the next 7 days.

Recipe Scallops Rockefeller (Broiled Half Shell Scallop with Cheesy Spinach Herbs Crust & Spinach Puree)

April 20, 2015 by dedy oktavianus pardede

Recipe Scallop Rockefeller (Broiled Half Shell Scallop with Spinach Puree & Cheesy Herbs Crust Topping. This dish is a scallops version of oyster rockefeller. Scallops Rockefeller is consists of scallop on the half-shell, topped with various ingredients (often parsley, basil and other green herbs, a rich butter sauce and bread crumbs) and are then baked or broiled

The scallop rockefeller was named after John D. Rockefeller, the most whealthy American multi billionaire at the time, for the intense richness of the sauce. Though the original recipe is a secret, the sauce is known to be a puree of a number of green vegetables other than spinach. It consists of oysters on the half-shell topped with the sauce and bread crumbs and then baked. Scallop rockefeller topping is similiar to it’s relatives french dish; Escargot ( baked snail with herbs butter)

My scallops rockefeller got a little bit kick from the chili that i used within the topping. I can’t help it, my Indonesian licking always need some chillies for almost every dish. I make some dry chili relish by sauteeing the chopped shallots and garlic until browned and caramelized first, then i add finely chopped fresh bird eye chilli and stirred it well until all ingredients soften a little bit. The final touch is add some anise flavoured liquor, eversince it’s not easy to get here in Indonesia, i’m using some white wine instead and add freshly grated star anise into it.

Though many restaurants around the world serve dishes purporting to be oysters Rockefeller, chef Antoine’s claims that no other restaurant has been able to successfully duplicate the recipe. well, since the sighnature dish recipe is seems so sacret, competing restaurants have had to formulate their own recipes.

Now, forget the authentic rockefeller sauce recipe, we’ll gonna made Dentist Chef scallops Rockefeller. The fresh, plump and representative size US scallops seared first using blowtorch flames to make a nice crust in the outside layer without any chance to cooked the internal meat. You can use a sizzling skillet too for searing the scallop, but it tend to cooked the scallop and it’s more likely to be overcooked once it baked or broiled.

This is the scallops rockefeller topping ingredients; breadcrumbs, butter, chili relish, grated parmigiano reggiano cheese and green herbs. The green herbs is mixture of very finely chopped parsley, basil leaves and garlic chives. The chili relish is made of sauteed garlic and shallots with olive oil until browned and caramelized, finely chopped deseeded chili then added and sautee until nice and throughly cooked. The authentic rockefeller sauce usually contain anise flavoured liquor but i replace it by glazing the chili relish with dry white wine and a little bit of freshly grated star anise and let all the moisture evaporated before mix it with the breadcrumbs topping.

The scallops rockefeller crust basic ingredients for making a crispy and crumbly topping for the baked half shell scallop is a finely chopped herbs, butter and breadcrumbs. All ingredients must be dry and had a very little amount of moisture, so it’s important you wiped away the fresh green herbs before chopped; in the other hand, the chili relish must be dry enought before added into the breadcrumbs unless the crust topping will become soggy.

I add extra grated parmigiano-regiano cheese to the topping to finish it before putting the half shell scallop rockefeller into the broiler oven. I love grated parmigiano-reggiano for topping any crust because it’s melted easily and act as a bonding agen for the topping. The grated parmigino reggiano cheese allow the moisture evaporates from the topping once it broiled in the oven. Do not to eager to add too many parmigiano reggiano cheese to cover the breadcrumbs topping, unless the moisture is locked and the result is soggy and pale topping covered on cheese crust.

The authentic recipe for rockefeller sauce is remain as a secret eversince the founder chef Antoine’s refused to publicised the recipe, including denial the using of spinach on it. This secrecy even intrigues William Poundstone in Bigger Secrets in 1986 to analised it and found that primary ingredients were parsley, celery, scallions or chives, olive oil, and capers, hence i add spinach and also the fragrance green herbs for Dentist Chef version of scallops Rockefeller.

My version of scallops rockefeller got a base of scallops on the shalf shell, then a bed of butter favoured chopped spinach placed on it. The plump and juicy scallops which is previously seared with blowtorch flames place, then topped with a mixture of green herbs infused butter and breadcrumbs that later broiled until crusted.

Recipe Scallops Rockefeller (Broiled Half Shell Scallop with Spinach Puree and Basil-Parsley-Chives Breadcrumbs Crust) :

24 half-shelled scallops
1/4 cup chopped shallots
1/4 cup chopped basil leaves
1/4 cup chopped parsley
1 teaspoon chopped garlic chives
2 cups fresh baby spinach
1 tbsp finely chopped deseeded Cayenne Chili Pepper
1/2 pound (2 sticks) butter
1/3 cup anise flavoured liquor (i replace with dry white wine & grated anise star)
1 cup panko bread crumbs
100 gr grated Parmigiano Regianno cheese
3 cloves garlic, finely chopped
1 tsp mixed dried italian herbs (Thyme, Oregano, Sage, Basil, Parsley, Marojam and Rosemarry
Salt and freshly ground pepper

Instructions:

How to Make Broiled Scallop with Spinach Herbs Crust (Scallop Rockefeller Recipe) :

A. Cleaning the Half Shell Scallops

Scrub the scallop shell throughly with a plastic brush
Carefully open the scallop shell and scrap the scallop meat from the shell with a spoon, remove any dirt and impurities
Discard the innard and the roe, set aside
Rinse the scallop meat thoroughly and season with salt and pepper, patted dry and set aside

B.Preparing the Scallop Rockefeller Topping

Heat 1 tbsp butter in a sauce pan, sautee 1 tbsp garlic and 1 tbsp shallot until slighly brown, add the baby spinach leaves and stir until all spinach leaves wilted and the moisture evaporated.
Put the spinach mixture in a chopping board and finely chopped it with knives or process it until fine in a food proccesor, set aside
Heat up 1 tbsp butter in the pan, saute the remaining shallot, garlic and chili until slighly browned, pour the anise flavoured liquor and stir until the moisture evaporated, set aside.
In another pan, heat 1 tbsp butter and add the galic chives, basil, and parsley then stir it until all leaves wilted, put the herbs mixture in a chopping board or process it until fine in a food proccesor, set aside.
Mix half part of the spinach puree with the herbs mixture puree, combine it with the remaining butter, 50 grams of grated Parmigiano Reggiano cheese,chili relish, breadcrumbs with pastry cutter until mixed well

C. Making The Scallop Rockefeller:

Patted dry the scallop, seared with blowtorch flames or with sizzling hot skillet
Put 1 teaspoon of spinach puree over the scallop shell, then put the seared scallop over the spinach puree
Topped the scallop with the herbs and spinach breadcrumbs mixture
Put the remaining grated parmigiano-regianno cheese over the breadcrumbs
Bake scallops in pre-heated oven of 220°C for 5-7 minutes until the herbs and spinach crumbs browned

Recipe Bottarga Crusted Sous Vide Eel Fish Fillet Stuffed with Spanish Chorizo, Basil, Saffron & Cheese, Served with Balsamic Reduction, Mashed Purple Sweet Potato, Sous Vide Carrot, Edible Mustard Blossom & Micro Herbs

March 29, 2015 by dedy oktavianus pardede

recipe eel fillet rolled sous vide fish stuffed chorizo mashed purple yam, carrot balsamic reduction micro herbs bottarga crusted fish fillet

Bottarga Crusted Saffron Infused Eel Fish Fillet Rollade Sous Vide with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

Bottarga Crusted Saffron Infused Eel Fish Fillet Rollade Sous Vide with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction. The fillet of swamp eel stuffed and rolled then packed with lemon juice, spices & extra virgin olive oil, vaccum packed in ziplock then slowly cooked until tender and succulent in a low temperature beer cooler waterbath (about 40-42°C) for 45 minutes, drained from the bag and rolled in grated bottarga then seared with blow torch until the bottarga crust got toasted and slighly browned in all surfaces and then served with tangy Homemade Balsamic Vinegar Reduction.

eel fish fillet rolled sous vide stuff basil chorizo balsamic reduction sous vide carrot mashed sweet purple yam beluga caviar shaved cheese

Sous Vide Saffron Infused Rolled Swamp Eel Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bathor in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 40°C (104 F) t0 45°C (113 F) for fish, 50°C (131 F) to 60°C (140 F) for meats and higher for vegetables. I’ve been try to Sousvide Venison Steak, Black Angus Striploin Sous Vide and it turn out good, even tought cut of Beef Brisket Sous Vide created a tender and succulent meat. Sous vide method also used to pasteurized egg, beef and other meat to made it save to be eaten raw without cooking it. I pasteurized my beef tenderloin to make Yukhoe (Raw Korean Seasoned Beef Steak Tartare with Asian Pear).

sous vide eel fillet rolled fish fillet stuffed saffron chorizo bottarga crusted

Succulent Sous Vide Rolled Swamp Eel Fillet with 40°C Beer Cooler Waterbath

fish fillet rollade eel sous vide chorizo cheese basil stuffed caviar carrot mashed yam

Beer Cooler Sous Vide Rolled Eel Fillet with Spanich Chorizo, Basil and Cheese Stuffing

My previously sousvide recipe using my old rice cooker, rice cooker is a very cheap consistance tools to mantain the waterbath temperature, but eversince the lowest temperature waterbath in my rice cooker metal pot is 51°C and it’s too high for sousvide fish fillet, hence i using my beer cooler for this sousvide eel fish fillet recipe. Beside beer cooler, any kind of heat insulating chamber is good to go; thermos, dewar flask or vacuum flask, as long the chamber is big enought to completely submerging the entire fish fillet and also to mantaining the temperature for extended periods of time. Fill up your beer cooler with water just a couple degrees higher than the temperature you’d like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic ziplock bag, drop it in, and close your beer cooler until your food is cooked. You can simply adjust the temperature to your preference with hot water after the waterbath temperature drop about (1-2)°C after 1 hour soaking your fish fillet, that’s why it’s better you use a good insulating beer cooler. Yup, it is that simple!!!

eel fillet sous vide rolled fish stuffed cheese basilchorizo bottarga crust balsamic reduction confit carrot cheese caviar sturgeon mustard blossom

Sous Vide Saffron Infused Rolled Swamp Eel Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

rolled fish fillet eel recipe fish fillet sous vide roll stuffed chorizo cheese basil slow cooked

Crispy Skin Blow Torch Seared Saffron Infused Eel fish with Tender and Succulent Meat

Swamp eel fish fillet got oily and delicate flavour, similiar to it’s cousin unagi eel with fins which popular in Japanese restaurant, served as Sweet Soy Sauce Broiled Eel (Unagi Kabayaki). Swamp eel fillet texture is more succulent and firm compare to the unagi eel, but i wondering why swamp eel didn’t got much attention in fine dining restaurant menu. So today, i decided to bring the swamp eel to the next level of fine dining lover.

sousvide eel fillet fish rolled balsamic reduction carrot confit mashed sweet potato yam

Cheap and Delicious Fine Dining Swamp Eel Fish Dish

Can you imagine all the ingredients on this plate of beautifull fine dining eel fillet dish cost me about IDR 10.000 (less than 1 USD) for a single portion. Asian swamp eel is cheap and also available through out the year, especially in the rainy season from September to March, the stock of swamp eel reach the highest peak. The live asian swamp eel cost me only about 2 USD/Kg, pretty much a great deal because swamp eel is low in cholesterol and very rich in omega 6 and omega 3 polyunsaturated fatty acid, which are extremely good for the body and hearth. Eversince this is sous vide eel fillet is cooked in low temperature, so i think most of the good fatty acid is retained after cooked.

sous vide fish fillet roll saffron stuffed eel fish chorizo basil cheese

Sous Vide Eel Fillet Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Sweet Potato and Balsamic Reduction

Here in Indonesia, we used to called swamp eel as belut sawah or rice field eel, mostly prepared deep fried until crispy. The eel usually butterflied, flatened with meat hammer and then marinated with turmeric based seasoning before lighly batterred and deep fried into belut goreng. Other popular preparation of swamp eel is rendang belut, a thick and carmelized curry similiar to Indonesian Rendang Daging that using beef as the main ingredients.

Bottarga crusted fish fillet sous vide balsamic vinegar reduction eel roll stuffed fish chorizo basil balsamic reduction

Bottarga Crusted Eel Fish Fillet Rolade Stuffed with Chorizo, Basil and Cheese

The bottarga crust for this sous vide eel fish fillet using my Homemade Tuna Roe Bottarga di Tonno. I swear to God, a little bit of grated tuna bottarga bring the simple eel fillet rollade to another lever of taste. It’s briny, creamy and got a kicking savoury flavour once it toasted a little bit by blowtorch flames. The texture and the flavour of the bottarga crust on the eel fish fillet is a little bit sandy, similiar with fried and toasted crumbled salted egg yolk on Stir Fried Salted Egg Sauce Crab.

The entire components of the entire dish is quite a preparation; the sous vide saffron infused eel fish fillet rollade with Spanish chorizo, basil and cheese stuffing is served with mashed purple yam, sous vide baby carrot, Russian beluga caviar, micro greens herbs, edible black mustard flower, pine nuts, shaved Parmiggiano-Reggiano cheese, sliced grapes and balsamic reduction sauce

how fillet eel fish round swamp eels marbled ell yellow padi field eel

Please Focus on My Badass Japanese Chef Knives Istead the Beautifull Marbled Color Skin Swamp Eel Fillet

The Asian marbled swamp eel, Monopterus albus, also known as belut sawah or rice field eel . The eel resemble a long scale-less snake with a very tiny blind eyes. Asian swamp eels are often found in the mud underneath a dried-up pond or rice field. For this recipe i’m using swamp eel weighted 300 grams, about 14 inches long and got a beutifull marble pattern on the skin. The eel butterflied from the back and the entire back bone, head and the end tail removed using a very sharp knives to make a nice incision. I’m using this pricey bad ass Japanese knives, i gotta listen and lern from my old man who said “man should purchased they pricey toys before getting hitched, sice it’s obviously getting even harder right after”, so as a obedient son, i purchased my mre than 100 USD worth chef knives right now, lol.

stuffed eel fillet fish filled chorizo basil cheese rolled fish fillet

The Eel Fish Fillet Stuffed with Homemade Spanish Chorizo, Basil Leaves and Parmagianno Reggiano Cheese

The swamp eel fillet is cut into about 6 inches long (15 cm), dizzled with a little bit of kaffir lime juice, salt and pepper and then let it marinated for about 10 minutes in the refrigerator. The marinated swamp eel fish fillet then drained and patted dry then laid on a cutting board. Chopped basil, chopped Homemade Spanish Chorizo and Parmagianno Geggiano laid over it. The fish fillet then rolled over to cover the stuffing. The rolled and stuffed eel fillet then rolled on a genuine Spanish saffron to cover the skin side generously

fish fillet sous vide roll saffron stuffed eel fish boneless spanish chorizo cheese basil

Spanish Saffron Infused Rollade of Eel Fish Fillet

The Homemade Spanish Chorizo stuffed eel fish fillet then rolled and thighten with cling wrap plastic to make a nice cilllindrical form. I let the rolled eel fish fillet sit in the refrigerator for about 2 hours until it set and the saffron flavour infused into the fish fillet before it’s sous vide in beer cooler for about 1 hour. I put the eel fillet on a ziplock and add some generous glug of extra virgin olive oil, vaccum packed it with air replacing method by submerging the ziplock bag in the water and secure the silicone sealed after the air is completely pushed away. The ziplock packed eel fish fillet then submerged in preheated 42°C waterbath in a beer cooler (i assume the temperature will be drop to 40°C after the cold eel fish fillet ziplock bag added). I let the fish fillet sous vide for about 1 hour.

blowtorch seared eel fish fillet sous vide fish fillet

Broiled The Bottarga Crust with Blowtorch Flames

After the chorizo basil and cheese stuffed eel fish fillet rollade sous vide completely dome, i take it out from the ziplock bag and drained it a little bit. The eel fish then rolled in a grated Homemade Bottarga and then i seared and toasted the bottarga crust with my brand new blow torch flames, you can use stove with skillet too if you didn’t got the blowtorch. Now your fine dining bottarga crusted rolled eel fish with chorizo, basil and cheese stuffing is officially done and ready to served.

recipe sous vide eel fillet fish rolled chorizo stuffed fish bottarga crusted mashed purple sweet potato sous vide carrot

Sous Vide Bottarga Crusted Saffron Infused Eel Fish Fillet with Spanish Chorizo, Basil and Cheese Stuffing Recipe

Sous Vide Bottarga Crusted Saffron Infused Eel Fish Fillet with Spanish Chorizo, Basil and Cheese Stuffing Recipe :

1 Pound (500 gr) live swamp eel, butterflied and filleted, cut into 15 cm long fillet
50 grams Homemade Spanish Chorizo
30 grams freshly grated Homemade Tuna Roe Bottarga di Tonno
10 grams fresh basil leaves, patted dry, roughly chopped
1 tbsp kaffir lime juice
Salt and pepper to taste
30 ml extra virgin olive oil
Ziplock plastic bag

Garnish : Black Mustard Blossoms, Micro Green Herbs and Micro Red Amaranth

How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:

Season the eel fillet generously with kaffir lime juice, salt, and pepper,let it sit marinated in the fridge for at least 10 minutes.
Patted dry the eel fish fillet then add spanich chorizo, basil leaves and cheese over it and then rolled the fillet
Rolled the eel fish fillet on a genuine Spanish saffron unil it covering the eel skin generously
Lay the eel fish fillet in a cling wrap plastic then rolled it over, thighen the end to make a nice cillindrical shape
Let the is in the fridge for another 2 hours until set, cut the end then put it in a ziplock bag and then pour the olive oil
Submerged the ziplock bag in the water partially to pushed the air out ouf it.
Secure the ziplock seal once the air removed from the bag
Place ziplock packed seasoned eel fillet in the preheated beer cooler waterbath in 42°C (i assume the temperature will drop to 40C after a coule minutes the eel fish added)
Let it sit in the waterbath for 1 hours, put some weight to let the bag completely submerged.
Take away the sous vide eel fish fillet bag from the beer cooler waterbath, set aside until it reach room temperature
Pop out the sous vide eel fish fillet from the ziplock bag, patted dry a little bit
Rolled the eel in a grated homemade tuna bottarga then seared the bottarga crusted until slighly browned and toasted with blowtorch flames.
Served the bottarga crusted eel fillet with chorizo, basil and cheese stuffing with mashed purple yam, sous vide baby carrot, beluga caviar, micro herbs, shaved Parmiggiano-Reggiano cheese, grapes and balsamic reduction sauce

Recipe Venison Deer Steak 36 Hours Sous Vide Served with Gravy Brown Sauce

March 22, 2015 by dedy oktavianus pardede

venison sous vide steak deer meat brown sauce slow cooked rice cooker

Venison Steak Sous Vide (36 Hours ) Served with Brown Sauce

Venison Steak 36 Hours Sous vide with Brown Sauce or Gravy. The Venison or wild Sambar deer meat is packed with spices and then vaccum packed in ziplock then slowly cooked until tender and succulent in a rice cooker pot waterbath in low temperature (around 57-58C) for 36 Hour, pan seared in a sizziling skillet until crusted and browned in both surface and then served with gravy or brown sauce made from the liquid and spices on it’s ziplock bag. Pretty much a very basic slow and low temperature cooking can turn a game wild meat into some finest steak restaurant quality dish.

sous vide venison steak deer pan fried brown sauce

Venison Deer Sous Vide (36 Hours ) Served with Brown Sauce

pan fried venison steak sous vide brown sauce reindeer wild game deer meat slow cooked

Pan Seared Venison Steak Sous Vide (36 Hours ) Served with Brown Sauce, Micro Herbs and Edible Flower

I’m not sure what kind of venison cut that i’m used for this recipe since i get it from my oldest big sister and she even didn’t noticed it. My sister purchased the game deer meat from the local fresh market in Sungai Lilin, South Sumatra, but she pretty sure that the venison cut from the deer hind quarter. I notices there’s a tought sinew in the middle of the venison meat, so i assume it’s considered to cooked it as a tought cut. My grandma said this is maybe the deer venison blade steak, i couldn’t agree more because there’s a sinew in the middle of it.

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Tender and Succulent Venison Deer Steak Sous Vide (36 Hours ) Served with Brown Sauce

Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bathor in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131 F) to 60°C (140 F) for meats and higher for vegetables. I’ve been try to Black Angus Striploin Sous Vide and it turn out good, even tought cut of Beef Brisket Sous Vide created a tender and succulent meat. Sous vide also used to pasteurized egg, beef and other meat to made it save to be eaten raw without cooking it. I pasteurized my beef tenderloin to make Yukhoe (Raw Korean Seasoned Beef Steak Tartare with Asian Pear).

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Sambar Deer Venison Steak Sous Vide (36 Hours ) Served with Brown Sauce

This is actually Sambar Deer meat (Cervus Unicolor), Sumatra island native large deer with large and rugged antlers with uniform brown to dark grey colour. Sambar deer meat is considered as delicacy and also healthy choice of meat because it high in protein and low in cholesterol and trans fat. I like the venison deer steak simply because i like it’s natural light gamey flavour. Deer meat and antler is also believed had aphrodisiac effect, especially in chinese-Indonesian comunity. I’m not buying the myth actually, the liquor or arak that used to served withi it is had a vasodilatation effect that allow more blood enter the corpus cavernousa on Mr.P and let it stand just like on “the price is right” commercial, lol

venison steak brown sauce sous vide deer meat tender moist

Rice Cooker Waterbath (56°C for 36 Hours) Sous Vide Deer Venison Steak Served with Brown Sauce

venison deer sous vide steak reindeer meat brown sauce micro herbs

Sous Vide Venison Deer Steak, Grilled Eggplant, Gravy Brown Sauce, Mustard Blossoms, Micro Green Black Mustard and Red Amaranth

As usual, i’m using my old rice cooker for sous vide this venison, rice cooker is a very cheap consistance tools to mantain the waterbath temperature. As you can see from the photograph, my rice cooker sous vide waterbath temperature was 56.6°C , but it’s actually fluctuated from 56 to 58°C if i didn’t put the lid on and lighly cover 2/3 of the metal pot mouth with alumunium foil. This is learning by doing things, if you had a thermometer, you can adjust the temperature of the rice cooker waterbath.

sousvide venison rice cooker waterbath deer meat slow cooker rusa sambar game meat reindeer

Sous Vide Venison Deer on Rice Cooker 56-58°C Waterbath for 36 Hours

If you think you can control the waterbath temperature in your rice cooker for sous vide, you’re wrong! You should notice the maximum temperature of your waterbath if you put the lid cover. Let the waterbath had a stable temperature for at least 10 minutes and note the temperature a.s.a.p before the temperature drop down slowly when you open the lid, then leave the rice cooker alone without it’s lid cover for another 20 to 30 minutes until it reached the constant temperature, note the temperature and it’s the lowest temperature of your waterbath, now you’ve got the range of your sous vide waterbath temperature. Mine was 51°C (without the lid) and 62°C (with the lid on). You can adjust the temperature to your preference in by covering the metal pot mouth with alumunium foil partially; the more you cover the pot, the temperature will be nearer to the maximum temperature. The heat source of my rice cooker is on the bottom of the metal pot, so the temperature in the bottom and the surface of the the water bath is different with about 0.5°C range, so it’s necessary to flip it every 20-30 minutes to made the sous vide steak evenly cooked. Do not forget to submerged the vaccum packed beef sirloin completely on the waterbath during the sous vide cooking, putting some weight may help.

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Tender, Moist and Succulent Venison Deer Sous Vide Steak

venison steak sous vide deer recipe slow cooked reindeer brown sauce

Venison Deer Steak with Simple Gravy or Brown Sauce

I let the venison sit in the rice cooker waterbath on 56-58°C for about 24 hours first, but when i open the ziplock bag i niticed the sinew is translucent but it’s still chewy so i put the bag back in the waterbath for futher 12 hours. So, the total period for sous vide the venison is 36 Hours. and don’t get hesitate to leave it longer in the waterbath because it’s not a single chance your venison deer meat will overcooked.

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Greyish Pink Color, Due 24 Hours Delayed Searing Process ?

recipe venison sous vide 36 hours slow cooked reindeer meat tender moist

Tender and Succulent Sous Vide Venison Deer Steak

After the venison steak sit for 36 Hours sous vide in the 56-58°C waterbath, the venison is tender and succulent. The tough membranne that passing through is translucent and completely tender too. Unfortunatly, i almost forgotten and let the sous vide venison bag sit in the refrigerator for a day due to a hectic day. Before searing the venison steak, i should bring it the whole bag to room temperature first, so i submerged the bag on 40°C for about 30 minutes priorly to searing it in a skillet. After cut the venison steak, i notice the color is greyish pink, i’m not sure why, maybe because i let it sit 24 hours in the refrigerator and the sous vide meat is oxidized because the ziplock bag is not vaccumed 100%. Fortunately, the texture and the juiciness of the venison steak sous vide is not afected.

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Venison Deer Steak Sous Vide with Gravy or Brown Sauce

recipe venison deer steak sousvide brown sauce 24 hours tender reindeer elk meat

Recipe Venison Deer Steak Sous Vide with Gravy or Brown Sauce

Recipe Venison Deer Steak Sous Vide with Gravy or Brown Sauce:

Sous Vide Venison Steak Recipe :

1 Pounds (1/2 kg) venison blade steak
Salt and pepper to taste
3 chili pepper, deseeded, roughly chopped
6 cloves garlic, roughly chopped
2 shallots, roughly chopped
2 tbsp butter
Ziplock plastic bag

Garnish : Black Mustard Blossoms, Micro Green Herbs and Red Amaranth

How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:

Season the venison steak generously with salt, pepper, chili, garlic and shallots., set it sit in the fridge for at least 30 minutes.
Put the venison steak in the ziplock bag, then add the butter into it
Submerged the ziplock bag in the water partially to pushed the air out ouf it.
Secure the ziplock seal once the air removed from the bag
Place ziplock packed seasoned venison steak in the preheated rice cooker waterbath in 56-58°C for medium done steak (i’m using my rice cooker without the lid cover and i cover 2/3 of the pot mouth with alumunium foil)
Let it sit in the waterbath for 36 hours(until tender enough, loin cut need less time), flip it every 20 minutes and put some weight to let the bag completely submerged.
Take away the sous vide venison steak bag from the rice cooker waterbath, set aside until it reach room temperature
Pop the venison deer steak out of the ziplock bag, set aside the liquid, keep it warm (you served it later as a sauce)
Heat up 1 tablespoon avocado oil in a skillet, sear the sous vide deer venison steak until perfectly browned for about 1 minute each side, set aside

Recipe Venison Gravy or Brown Sauce:

1 tsp all purpose flour
All the liquid and remaining garlic, shallots and chili in the sous vide ziplock bag
2 tbsp butter
about 1 cup venison or beef stock

How to Make Venison Deer Brown Sauce or Gravy:

Put all the liquid and remaining garlic, shallots and chili in a food processor and blend it until smooth, set aside
Heat the butter in a heavy bottom sauce pan until melted, then add the flour
Stir it and let is slighly bublly and slighly brown, lower the temperatur then add the mashed garlic, shallot and chili liquid and the stock into the saucepan
Stir it completely until no lump on it, bring it to boil and turn off the heat

Recipe Spaghetti alla Bottarga di Tonno with Slowcooked Crayfish Lobster Tail

March 9, 2015 by dedy oktavianus pardede

spaghetti alla bottarga recipe pasta botargo di tonno sauce salted tuna fish roe angel hair aglio olio

Recipe Spaghetti alla Bottarga di Tonno con Gambero di Fiume

Spaghetti alla Bottarga di Tonno con Gambero di Fiume. Recipe of Angel Hair Spaghetti Pasta with Bottarga or Salted Tuna Roe Sauce and Herbs Butter Freshwater Crayfish Confit-Sousvide. Pasta with salted and grated salt cured fish roe sauce is a classic southern Italian cuisine recipe, packed with the goodness of the savoury and creamy sea flavour that easily blown your taste buds.

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Angel Hair Spaghetti Pasta with Bottarga & Herbs Butter Freshwater Crayfish Confit-Sousvide

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Spaghetti Pasta alla Bottarga d di Tonno & Herbs Butter Freshwater Crayfish Confit-Sousvide

Bottarga with pasta is a fool proof recipe, so simple and easy to made, yet resulting a satisfying and delicacy dish. You can make a batch of spaghetti con bottarga in only 20 minutes. Bottarga is briny with a creamy buttery sweetness, smooth and slighly grainy texture with a natural savoury sea flavour. Slighly fried it in low temperature heat oil enhanced it’s sea flavour and aromas. If you love caviar, you probably loves bottarga and vice versa, but few of my friends who doesn’t love caviar lovin the bottarga once it cooked with pasta. Eversince i love both, so i served my spaghetti alla bottarga with Russian black beluga caviar.

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Bottarga di Tonno, Salt Cured Tuna Fish Roe

tuna bottarga tonno caviar salted fish roe moist oily botargo crumble grated

Crumbly & Moist Bottarga di Tonno, Salt Cured Tuna Fish Roe

Homemade Botargo di Tonno or Salted Tuna Roe from Scratch. Botargo is a air-dried salt-cured fish egg or roe which considered as delicacy in Mediterranean cuisine. Bottarga di Tonno is botarga made of tuna roe, while bottarga is refers product made of grey mullet fish or called bottarga di muggine which is the most pricey and expensive. Botargo di Tonno made from freshly extracted whole sack of tuna fish roe, brined for 24 hours in 37% salt sollution to remove the remaining blood on it, then dusted with fine sea salt and marinated for about 24 hours, washed with cold water and then dry cured to mature it for about 14 days or more until it firm but not rock hard and had a pleasant seafood umami flavour. Beside tuna roe, bottarga can also made from roe of swordfish, halibut, herring, flounder, white seabass, weakfish or mackerel or other small size fish roe

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Spaghetti Pasta with Tuna Bottarga Sauce with Freshwater Lobster Crayfish

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Grated Bottarga di Tonno, Salt Cured Tuna Fish Roe for Pasta Sauce

Bottarga usually thinly sliced or shaved with mandoline, or simply grated into fine powder using cheese grated before used and cooked with pasta. The grated bottarga usually slighly toasted with butter or oil for infused the flavour into the pasta sauce. Bottarga from ripe tuna fish roe got bigger individual grainy egg can easily crumbled once grated and it’s make the it blend and coated the pasta even better. Sliced or grated uncooked bottarga can be added over the top of the pasta as a finishing touch too if you like the raw bottarga.

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Live Crayfish aka Yabbies, Mudbug, Freshwater Lobster, Marron

trick cook straight crayfish lobster tail recipe bamboo skewer how to poached yabby tail sousvide confit

This Simple Bamboo Skewer Trick Make a Straight Cooked Crayfish Tail Meat

This is crayfish or yabby, a type of freshwater lobster that had a very delicated sweet and succulent tiny tail and clawn meat once it cooked properly. Crayfish also known as crawfish, crawdads, , or mudbugs, and in Indonesia we used to called it lobster air tawar. I purchased this live crayfish at Hero Supermarket Kemang, Jakarta, it tagged 22 USD for a kilo and you’ve got 4 to 6 inches size crayfish weighed about 30-80 grams for each of it. You also can purchased the frozen yabbies or crayfish on Gourmet Supermarket like Food Hall and Ranch Market in Jakarta.

Spaghetti Bottarga Pasta angel hair bottargo tuna fish roe salted with confit crayfish sousvide lobster tail

Recipe Spaghetti alla Bottarga di Tonno with Slowcooked Crayfish Lobster Tail & Beluga Caviar

recipe poached lobster tail sousvide crayfish confit slow cooked freshwater lobster tender succulent

Poached Crayfish Tail Herbs Butter Confit-Sousvide, Topped with Russian Beluga Caviar

This is a slow cooked crayfish or freshwater lobster tail look a like. The crayfish tail meat is sweet, succulent and bouchy tender if it’s cooked properly. The herbs butter butter for slowly cooking the crayfish tail using Butter Poached Spinny Rock Lobster Tail Recipe, but i’m using the low temperature waterbath sous-vide technique using my rice cooking just like my Sousvide Beef Steak Recipe. The whole raw crayfish or freshwater lobster packed with spices and herbs infused butter and oil mixture then vaccumed by water submerging air replacement method on a ziplock bag and then put in a constant 60°C rice cooker waterbath.

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Spaghetti Tuna Bottarga di Tonno with Slowcooked Crayfish Lobster Tail

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Sousvide Crayfish Lobster Tail, Tender Sweet, Moist & Succulent

The basic technique of slowcooking crayfish lobster meat is similiar, no matter how you called it; confit, sousvide or poaching, the only difference is the media. Gentle low temperature heat is allowed to cooked the crayfish lobster tail meat without boiling any internal moisture within the meat like on boiling or frying techique. This slow cooking technique make a tender, moist and yet tender lobster tail meat. This technique also allow flavouring spices and herbs infused the tail meat. So, what should i properly called this slow cooked crayfish lobster tail ??? i think it possibly Sous Vide Herbs Butter Poached Crayfish Tail Confit, lol

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Spaghetti con Bottarga di Tonno with Slowcooked Crayfish Lobster Tail

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Angel Hair Pasta with Tuna Bottarga Sauce

Now we making the bottarga sauce for the spaghetti pasta. First you should know that we want to slighly fried the grated bottarga in oil or butter without charred or browned it otherwise it’s gonna losen it’s creamy texture and delicate flavour. You can use only 3 ingredients; bottarga, oil and pasta, yup that’s simple ingredients taste great, but today i prefer to infused garlic, chili and shallots flavour in aglio olio style into my bottarga sauce pasta. So, i starting with melting the butter and oil in a nonstick pan, followed by toasting the finely chopped garlic, shallots and chilli until sighly charred with medium high heat. Grated bottarga then added into the mixture, the heat is lowered until medium low than the bottarga continously stirred and sauteed to allow it flavour infused into the oil for about 2 minutes. The cooked pasta then added into the pan before the bottarga starting to charred, the pasta and bottarga infused oil tossed evenly, then a little bit of heavy cream added too if you like the pasta more creamy, now the Spaghetti Pasta con Bottarga di Tonno and Slowcooked Crayfish Tail ready to served!!!

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Recipe Spaghetti alla Bottarga di Tonno (Tuna Roe Bottarga Sauce Angel Hair Pasta)

Recipe Spaghetti alla Bottarga di Tonno (Tuna Roe Bottarga Sauce Angel Hair Pasta) :

Ingredients:

100 grams or more Homemade Bottarga di Tonno (Tuna Fish Roe Bottarga), grated
500 grams angel hair spaghetti pasta (cook according to package instruction)
30 ml extra virgin olive oil
3 cloves garlic, finely chopped
1 red chili pepper, deseeded, finely chopped (you can use crushed red pepper flakes instead)
1/3 cup parsley, finely chopped
Zest of half lemon
Salt and pepper to taste

How to Make Spaghetti con Bottarga di Tonno:

Heat butter and olive oil over medium heat in a large skillet
Add chopped garlic, shallots and chilli pepper and stir until garlic slighly charred
Turn the heat into low and then add the bottarga then stirred it evenly for about 2 minutes
Drain pasta and add to pan of olive oil and pepper flakes
Add parsley, season with a little salt and pepper and toss until well mixed
Serve and top with super thin (shaved) sliced or extra grated bottarga and Slowcooked Herbs Butter Crayfish and finished with lemon zest.

Sous Vide Crayfish Lobster Tail Recipe :

1 pounds (500gr) live Crayfish or Freshwater Lobster
Salt and pepper to taste
2 tbsp lemon juice
1 sprig of rosemarry
1 sprig of thyme
1.5 tbs
1 stick butter ( about 125 grams)
about 2 tbsp olive oil
Ziplock plastic bag

How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:

Put the live crayfish in freezer for 30 minutes to put it unconcious
Brushed the crayfish shell under running tab water to removed any remaining mud or debris
Insert bamboo skewer in the crayfish lobster tail to maintain the shape once it cooked sousvide
Season the crayfish with salt, pepper and lemon juice
Put the crayfish in the ziplock bag, then add the butter, oil, rosemarry and thyme
Submerged the ziplock bag in the water partially to pushed the air out ouf it
Secure the ziplock seal once the air removed from the bag
Place ziplock packed butter and herbs seasoned crayfish lobster lin in the preheated waterbath in 58-60°C (i’m using my rice cooker without the lid cover and i cover 2/3 of the pot mouth with alumunium foil)
Let it sit in the waterbath for about 45 minutes, flip it every 20 minutes and put some weight to let the bag completely submerged.
Take away the sousvide crayfish lobster bag from the rice cooker waterbath, set aside until it reach room temperature
Peel off the crayfish lobster tail meat from it’s shell carefully, packed it with the melted butter and set aside until ready to use
Just before serving, heat the melted butter from the bag until got a gentle bubbly boiling, add throw the peeled lobster tail meat, cook unil it’s warm and served it with Spaghetti con bottarga

Recipe Homemade Bottarga di Tonno (Salted Cured Tuna Fish Roe)

February 22, 2015 by dedy oktavianus pardede

homemade bottarga di tonno botargo tuna roe salt cured fish egg recipe

Bottarga di Tonno (Salted Cured Tuna Fish Roe)

Homemade Botargo di Tonno. Botargo is a air-dried salt-cured fish egg or roe which considered as delicacy in Mediterranean cuisine. Botarga di Tonno is botarga made of tuna roe, while bottarga is refers product made of grey mullet fish or called bottarga di muggine which is the most pricey and expensive. This is one of the seafood charcutteries featured in my blog, you can served this bottarga with my Homemade Hot Smoked Salmon and Homemade Gravlax (Dill and Honey Cured Salmon Fillet).

Bottarga (Salted Cured Fish Roe)

Bottarga is popular name in English and Italian, while it’s popular with other names around the world; karasumi (Japan) butàriga (Sardinian), botarga (Occitan, Spanish, and Catalan), poutargue or boutargue (French), butarga (Portuguese), batarekh or butarkhah (Arabic), tarama or haviar (Turkey) and avgotaraho (Greek). Here in Indonesia bottarga possibly translated as telur ikan tuna asin, while in Malaysia there also salted and cured fish roe called telur terubuk masin made of the roe of freshwater fish Toli Shad.

how to make bottarga salted tuna roe cured fish egg botargo di tonno recipe

Tuna Roe Bottarga

Botargo di Tonno is made from the roe sac of tuna, beside tuna or mullet roe, bottarga can also made of swordfish, halibut, herring, flounder, white seabass, weakfish or mackerel or other small size fish egg with sac, so never made it with salmon roe. My fellow blogger friend Merryn of Merry’sMenu even Making Bottarga from Flathead Fish Roe. I’m making mine from tuna, the fishmonger told me that it’s dogtooth tuna fish roe. I actually specially ask my fishmonger to save the tuna’s roe for this fish egg seafoood charcuterie project. The Minangkabau descent fishmonger guy actually used to save the roe and bring it to feed his family and never even though to sell it because it’s considered as delicacy, his wife used to make Gulai telur Ikan (Fish Roe Curry) or Pindang Telur Ikan (Spicy sour Fish Roe Soup) with it.

making bottarga tuna botarga botarga sal cured tune fish roe soaked olive oil

Fresh Tuna Roe with Whole Attached Sac Membrane

How too choose the egg roe for making homemade bottarga ? first step is make sure you choose the very fresh egg roe with complete and unbroken sac attached and covering the roe. Never used any fish roe broken sac because the salt will penetrated too much into the roe and made it too salty and almost unedible once it cured. FRESHNESS is the KEY of DELICIOUSNESS of bottarga, fresh tuna roe used to be bouchy and not too watery or too dry with natural pleasant sea fragrance, never used if the smell too strong or even slight rotten fishy aromas. Choose the ripe fish roe is one where you can see the eggs in the sac they come in, and that they are uniform in color. The watery fish roe is normal, but will take longer time to cure. Unripe fish roe will not work, you must be able to see the eggs; if they are too small, do something else with the roe.

homemade bottarga tonno boutargue salted tuna roe botargo cured fish egg roe salt cured

Salted Fresh Tona Fish Roe

Now we making the homemade tuna fish roe Bottarga di Tonno. The tuna fish roe submerged in a 37 % salt saturated water solution overnight and then patted dry. The tuna fish sacs then individually coated with olive oil and let it sit for about few hours until the oil absorbed to prevent it dry once cured. The fish roe then coated with salt and then marinated for about 2-3 days depending on the size of the fish roe sac, the bigger sac needed more time. You may see some liqued dripping from the fish roe sac and some of the salt dissolved, hence you need to massaged the outside by hand to eliminate air pockets and add extra salt and to coated the cured fish roe. The result is firmer fish roe and it’s need to be air dry cured and let the time changing the salted raw tuna fish roe into Bottarga di Tonno

homemade botarga salt cured fish roe tuna bottarga botargo tono

Firm Salted Tuna FIsh Roe

This is the salted and marinated fresh tuna fish egg roe for two days. The salted tuna fish roe sack then washed under running cold water, rubbed the sack a little bit to removed the excess salt and then patted dry with dry and clean pepper towel. The salted tuna fish roe much more firmer than than the raw sack.

tuna botarga di tonno salt cured fish roe

Bottarga di Tonno, Already Dry Cured for 14 days

This is the Bottarga di Tonno or salted and cured tuna fish roe after air dry cured for about fourteen days in my refrigerator. Bottarga should be firm but not rock hard, the salt should not over power the flavor of the bottarga, there should just be a hint of salt in it’s flavour and it should be gentle on the palate. The bottarga should not be dry but moist an creamy in flavour.

Different Ripeness of Tuna Roe Made Different Texture of Bottarga di Tonno

botargo di tonno cut crumbly tuna roe salted cured fish egg homemade bottarga tuna karasumi

Nice Moist, Crumbly and Buttery Texture of Bottarga di Tonno

This is homemade Bottarga di Tonno or salted and air dried cured tuna fish roe finished product looked a like once i cut the sac it in half. There’s different color and texture of the bottarga, it’s depent on the ripeness of the roe inside of the sac before it’s salted an cured. The overly ripe tuna fish roe got bigger individual grainy egg and it’s crumbled easily once grated, just perfect for making pasta or fried rice. The sufficiently fully ripe fish turn into a very moist and creamy bottarga, just perfect to almost any bottarga recipe, but i prefer to served it raw without any heating or cooking process.

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Grated Bottarga di Tonno

bottarga tuna roe powder grated botargo salt cure tuna roe fish egg homemade bottargo

Ready to Use Bottarga di Tonno Powder, Seafood Gold!!!

The salted tuna fish roe or Bottargo di Tonno is now ready to use in any kind of dish you want it to be. Bottarga is briny with a creamy buttery sweetness, smooth and slighly grainy in texture with a natural savoury sea flavour. If you love caviar, you probably loves bottarga and vice versa, but my friend who doesn’t love caviar lovin the bottarga once it cooked with pasta.

Freshly Grated Tuna Fish Roe Bottarga

Here’s Few Ideas of How to Eat and Enjoy Bottarga:

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Tuna Bottarga Appetizer with Flat Bread

1. Sliced or Grated Raw Bottarga

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Thin Sliced Bottarga Flatbread with Kalamata Olives Puree, Sliced Red Shallots, Chili, Cherry Tomato, Fresh Micro Green Herbs (Mustard & Lemon Basil), Edible Black Mustard Blossom, Olive oil & Balsamic Vinegar Reduction

Raw thiny sliced or grated bottarga is used to be served as as an appetizer. The richness of bottarga with it’s naturl briny ts is a great option for appetier because the bold naked savoury flavour of bottarga is definitely tickle the taste buds. Bottarga also can be eaten with lemon juice on a piece of baquette, pizza, flatbread or any kind of bread which used as you serving anchovy. This is thinnly sliced Tuna Fish Bottarga di Tonno served as topping for Homemade Flat Bread or Tortilla with sliced raw shallots, chopped tomato, black olives puree, chopped chillies, micro greens and edible black mustard blossom. The flat bread tuna fish Bottarga di Tonno also drizzled with olive oil and balsamic vinegar.

Bottarga Pasta (Aglio Olio Style Angel hair Pasta with Confit Crayfish)

**2. Bottarga with Pasta**

Bottarga with pasta is the most common way to prepare the cured fish roe. The dried salted fish roe grated or finely chopped then sauteed with butter and other ingredients like garlic, chili and shallots until slighly bubbly and cooked. The best quality bottarga made of ripe fish roe will be crumbly well coated evely the pasta that lated added into it. The picture above is Bottarga Angel Hair Pasta aglio olio and served it with crayfish confit.

fried rice bottarga sit fry spicy rice salted fish egg roe cured karasumi rice don

Bottarga Fried Rice

**3. Bottarga with Rice**

Bottarga with rice, now my Indonesian taste buds will be satisfied. The Nasi Goreng (fried rice) telur ikan asin or translated as salted fish roe fried rice is the best way to present the savoury sea flavour of it. The sauteed grated bottarga stir fried with the spicy spice paste and rice and other ingredients until the individual grain of rice is charred and coated well with the cured fish egg. Extra grated bottarga made it delicious even more. In Malaysia especialy in Serawak, the freshwater toli shad fish bottarga or telur ikan terubuk masin used to be steamed with rice and eaten as a morning booster.

recipe bottarga fried rice botargo rice salted botarga di tonno tuna roe egg fish

Spicy Fried Rice Bottarga

Raw bottarga is got a pleasant sea briny flavour and the delicate sea aromas even stronger once it cooked. This afternoon i made dinner of Nasi Goreng or fried rice with grated bottarga and my grandma comes curiously to the kitchen by the aromas once i tossed the grated tuna bottarga with butter. The fried rice above is actually bold and very simple, but the spicy chili spice paste and the savoury grated Bottarga di Tonno made it very hearty and delicious, then i said myself this salt cured fish roe is worth all the time the efforts.

homemade botargo di tonno bottarga bottarga butàriga botarga poutargue boutargue butarga batarekh butarkhah avgotaraho toro karasumi

Recipe Bottarga di Tonno (Salt Cured Tuna Fish Roe)

**Recipe Bottarga di Tonno (Salt Cured Tuna Fish Roe)**

Ingredients:

whole fish roe or egg sacks (small eggs are best)
salt
37% salt solution brine (10 grams salt per 1 litre of water)
olive oil

**How to Make Bottarga di Tonno (Salt Cured Tuna Fish Roe)**

Soak the tuna fish roe overnight in 37% saltwater solution .
Remove from the solution and pat dry the tuna fish roe on paper towels.
Coat the tuna fish roe with olive oil for about 2-3 hours
Lay out fresh paper towel on a tray and liberally sprinkle with salt, place the roe on top and cover with more salt.
Place this in the fridge and massage it to remove hte air pocket, replace the paper towels daily.
After 2 or 2 days the tuna roes will have firmed up.
Washed the tuna roe fish sac under running tab water to removed the excess salt, pat dry
Hang or pleace the salted tuna roe in a rack and place it in a cool dry place (refrigerator) for 10–14 days (or longer, if desired).
Remove the roe from its hanging place, wrap and refrigerate.
Bottarga is best served freshly sliced or grated onto pasta.