Sturgeon with caviar
Today, this golden spear belly with sturgeon caviar kneads two kinds of best ingredients together, but creates another unparalleled realm of cuisine.The tuna brisket from Sicily is slightly fried. Its surface is golden and tender, but its inside is still fresh and delicate.The rich sturgeon caviar explodes and melts one by one in the fresh smell of tuna. The fresh and salty juice is mixed with soft Tuna meat, which vividly outlines the taste of the ocean.Slowly chewing into the belly can detonate the deepest Carnival from body to soul.1. When frying tuna brisket, you can take it out when you see that the surface is cash yellow. It is not suitable to fry it too old.2. When judging the quality of caviar, good caviar should be complete and elastic particles in the mouth, rather than sticky taste.
Step 1 . Chop small tomatoes, add water, a little red wine and a little salt, and simmer for 15 minutes.
Step 2 . Stir the cooked tomatoes in a blender, add a little olive oil, and continue to stir to make sauce. Filter out the excess impurities.
Step 3 . Cut tuna into small pieces and coat with fennel powder.
Step 4 . Add oil to the pan and fry the tuna pieces covered with fennel powder until golden brown.
Step 5 . With tomato sauce as the base, put a spoonful of sturgeon caviar on the tuna pieces, decorate with fresh vegetables, and complete ~
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