Makarska Menu 2020

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9
JADRANSKI BRANCIN S KANELONIMA
SPORO KUHANA JANJEĆA KOLJENICA
UZ PALENTU S DALMATINSKOM
MIŠANCIJOM
SLOWLY BRAISED LAMB SHANK,
CREAMY CORN GRAIN POLENTA
WITH DALMATIAN WILD HERBS
ČOKOLADNO JAJE PUNJENO MOUSSEOM
OD JOGURTA I KREMOM OD
MANGA
Sastojci za 10 osoba:
0,8 kg svježeg brancina bez kostiju i glave
dva limuna
dvije limete
jedna naranča
1,2 kg butternut tikve
1 dl maslinovog ulja
1 dl džina
2 dl tonika
1g agar
sol
papar
mladi listovi koromača, maslačka i žutinice
ADRIATIC SEA BAS, PUMPKIN
CANELONI
Ingredients for 10 servings:
sea bas filets 800 g
lemon 2 pieces
lime 2 pieces
orange 1 piece
butternut pumpkin 1200 g
olive oil 100 ml
gin 100 ml
tonic water 200 ml
agar agar 1 g
salt
pepper
spring green leaf salad mixture
Sastojci za 10 osoba:
350 g janjeće koljenice
100 g češnjaka
1000 g mrkve
1500g luka
500 g celer korijena
100 g peršina
lovorov list, klinčić, papar u zrnu
sol
150 g koncentrata rajčice
1000 ml crnog vina
500g kukuruzne krupice
350 g mišancije (kostrić, kozja brada, lavlji zub,
žutinica, kovrčava kiselica, dimak)
5 g maslaca
50 ml maslinovog ulja
Janjeće koljenice zarežete pri vrhu, a meso spustite
prema dolje. Posolite i pospite mljevenim paprom.
Prepecite meso na vrućem maslinovom ulju do
zlatno-žute boje, a na preostaloj masnoći izdinstajte
krupno rezano korjenasto povrće. Dodajte koncentrat
rajčice i češnjak, pa kratko sve skupa popržite
te podlijte vinom i povrtnim temeljcem kako bi dobili
umak.
Dodajte sol, lovorov list, papar u zrnu, par zrna
klinčića, a zatim koljenice te pustite da kuha 10-ak
minuta. Koljenice zatim prebacite u vakuum vrećice,
umak procijedite i pa i njega dolijte u vrećice i pa
kuhajte sous vide 12 sati na 65ºC.
Kad su gotove, koljenice izvadite, a umak reducirajte
i na kraju dodajte maslac. U kipuću posoljenu
vodu ubacite kukuruznu krupicu, dodajte mišanciju
pa sve skupa kuhajte 10-ak minuta, a dodajte i malo
maslinovog ulja.
Ingredients for 10 servings:
lamb shank 10 pieces, 350 g each
garlic 100 g
carot 1000 g
onion 1500 g
celery root 500 g
parsley 100 g
bay leafs, cloves, black pepper corns
salt
tomato puree 150 g
red wine 1000 ml
corn grain polenta 500 g
dalmatian “mišanca” spicy green herbs 350 g
butter 5 g
olive oil 50 ml
Method of preparation:
Season with salt & pepper lamb shanks already
prepared for braising. Saute them in the pan with
some olive oil. Put them on side. In the same
braising pan make golden brown precuted vegetables
brunoise. Add tomato puree, garlic and
pour with red wine. If the sauce is to dense, and
you need some more liquid, use vegetables stock.
Season sauce with bay leafs, cloves, salt and pepper
corns. Add lamb shanks into sauce and cook
for abouth 10 minutes.
Take lamb shanks out of braising pan, putting
them, together with some sauce you blended before,
into plastic Sous-vide bags. Seal the bags
and cook for 10 hours on 65 C using steam oven
or Sous-vide runner.
When done, thake out and put on side shanks. Reduce
the sauce adding some butter.
Bring water to boil. Add some salt and olive oil. Add
into boiling water and mix well some polenta and
pre washed and sliced green herbs. Cook on low
heat for abouth 10 minutes stirring constantly.
Serving the plate:
Lamb shanks heat up in the pan with some butter.
In the plate, add some of creamy palenta, than
lamb shank covered with some reduced sauce.
Add some fresh “mišanca” leafs on the top.
Sastojci za 10 osoba:
280 g šećera
2 listića želatine, namočene u hladnoj vodi
500 g Qimiq vrhnja
45 g vode
80 g pasteriziranih bjelanjaka
450 g jogurta
140 g pirea od manga
300 g kakao maslaca
350 g bijele čokolade u granulama
120 g žumanjaka
280 g mlijeka
1 mahuna tonke (plod južnoameričkog drva)
CHOCOLATE EGG, STUFFED WITH
YOGURT MOUSSE AND MANGO
CREAM
Ingredients for 10 servings:
Sugar 280 g
gelatine leafs, 2 pieces, soaked in the cold water
quimiq whip cream 250 + 250 g
water 45 g
pasteurized egg whites 80 g
yogurt 450 g
mango puree 140 g
cocoa butter 300 g
white chocolate 350 g
egg yolks 120 g
milk 280 g
tonka bean 1 piece
Serviranje;
Na tanjur stavite palentu s mišancijom, a janjeću
koljenicu koju ste neposredno pred posluživanje
prepekli na maslacu i maslinovom ulje, zalijte žlicom
reduciranog umaka i ukrasite s malo mišancije.