{"id":1587,"date":"2016-12-31T10:23:11","date_gmt":"2016-12-31T10:23:11","guid":{"rendered":"http:\/\/www.foodismo.it\/en\/?p=1587"},"modified":"2018-09-12T09:23:51","modified_gmt":"2018-09-12T09:23:51","slug":"tataki-of-swordfish-with-fennel-pomegranate-and-lime","status":"publish","type":"post","link":"https:\/\/www.foodismo.it\/en\/food\/ivan-tronci\/tataki-of-swordfish-with-fennel-pomegranate-and-lime\/","title":{"rendered":"Tataki of swordfish with fennel, pomegranate and lime"},"content":{"rendered":"

[et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off”][et_pb_row][et_pb_column type=”4_4″][et_pb_dcsbcm_divi_breadcrumbs_module _builder_version=”3.0.56″ hide_homebreadcrumb=”off” separator=”sep-raquo” hide_currentbreadcrumb=”off” homebreadcrumborientation=”left” background_layout=”light” fontsbreadcrumbs_font_size_tablet=”51″ fontsbreadcrumbs_line_height_tablet=”2″ fontsseperator_font_size_tablet=”51″ fontsseperator_line_height_tablet=”2″ fontsbreadcrumblinks_font_size_tablet=”51″ fontsbreadcrumblinks_line_height_tablet=”2″ \/][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”on” specialty=”off”][et_pb_fullwidth_post_title title=”on” meta=”on” author=”on” date=”on” categories=”on” comments=”on” featured_image=”on” featured_placement=”above” parallax_effect=”on” parallax_method=”off” text_orientation=”left” text_color=”dark” text_background=”off” text_bg_color=”rgba(255,255,255,0.9)” module_bg_color=”rgba(255,255,255,0)” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_color=”rgba(255,255,255,0)” parallax=”on” \/][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text background_layout=”light” border_style=”solid” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” module_alignment=”left” _builder_version=”3.0.75″]<\/p>\n

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\n\t\t\t\t\tThe taste of the sea, in this dish, is enhanced by swordfish. Fennel, pomegranate, mirin and hemp oil create an unicuum of flavours. The goodness of this dish is incredible. Follow the suggestions of Ivan Tronci and you will enjoy a truly unique dish.\n\t\t\t\t<\/div>
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Ingredients<\/h2>\n

A piece of swordfish with two and a half fingers thick
\nFennel
\nPomegranate
\ndill
\nChilli pepper
\nLemon Drops
\nChia seeds
\nOrganic honey
\nMirin (Japanese wine vinegar)
\nHemp oil.<\/p>\n

Preparation of accompanying ingredients<\/h2>\n

Cut the fennel into cubes and uniformly, pour it into the pan with a little chilli pepper, garlic and shirt. Blend with Mirin and add a touch of honey, lemon juice drops and julienne<\/em> mint, chia seeds.<\/p>\n

Tataki cooking of swordfish<\/h2>\n

The swordfish will be grilled in tataki cooking<\/em>, i. e. you need to shoot the fish on one side and on the other side in an intense, violent manner for a very short time. in this way you will preserve its fragrance and taste.
\nAfter cooking, sprinkle it with the seeds.<\/p>\n

Installation and presentation of the dish<\/h2>\n

Serve the swordfish together with a sauce made from a brownish<\/em> of fennel, expel pepper, soybean, myrrin, honey, lemon drops and fresh chopped parsley.
\nUse it together with the sauce and garnish with fresh pomegranate grains and dill.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

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\n\t\t\t\t\tThe taste of the sea, in this dish, is enhanced by swordfish. Fennel, pomegranate, mirin and hemp oil create an unicuum of flavours. The goodness of this dish is incredible. Follow the suggestions of Ivan Tronci and you will enjoy a truly unique dish.\n\t\t\t\t<\/div>
<\/div> Ingredients A piece of swordfish with two and […]<\/p>\n","protected":false},"author":2,"featured_media":1589,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","footnotes":""},"categories":[182],"tags":[],"yst_prominent_words":[415,400,546,544,398,555,551,563,436,396,391,565,549,557,404,553,392,390,561,559],"class_list":["post-1587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ivan-tronci"],"yasr_visitor_votes":{"stars_attributes":{"read_only":false,"span_bottom":false},"number_of_votes":0,"sum_votes":0},"_links":{"self":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1587","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/comments?post=1587"}],"version-history":[{"count":7,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1587\/revisions"}],"predecessor-version":[{"id":2995,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1587\/revisions\/2995"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media\/1589"}],"wp:attachment":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=1587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/categories?post=1587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/tags?post=1587"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=1587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}