Salmonete com escama de batata e ceviche de manga | Claude Troisgros e Batista | Que Marravilha

Claude Troisgros and Batista teach how to make MULLET WITH POTATO SCALES and MANGO CEVICHE. The FRIED FISH recipe is made with salmon mousse-stuffed strips, wrapped in thin layers of potatoes and served with mango ceviche. #NhacGNT #QueMarravilha #ClaudeTroisgrosEBatista Ingredients: For the salmon mousse: 200g smoked salmon 1 tablespoon cream cheese Drops of Sicilian lemon Salt to taste For the red mullet: 4 red mullet Drops of Sicilian lemon Salt to taste Black pepper to taste For the potatoes: 2 asterix potatoes 100ml olive oil For the mango ceviche: 2 mangos Juice of 1 Sicilian lemon 1/2 sliced ​​red onion 1 teaspoon chopped chili pepper 1 teaspoon grated ginger 1 teaspoon honey Chopped coriander to taste Salt to taste Preparation: For the salmon: Blend the salmon in a food processor with the curd, season with salt and lemon. Set aside. For the red mullet: Debone the fish, removing all the bones, leaving only the tail and head attached; Wash and dry; Season with salt, black pepper and lemon drops; Stuff the red mullet with the salmon mousse. For the potatoes: Cut the potatoes into very thin slices and mix with olive oil; Open the plastic wrap and place the potato slices on top; Roll the red mullet stuffed with the potatoes and store in the refrigerator for 30 minutes. For the mango ceviche: Soak the onion in ice water for 15 minutes; Peel the mangoes and cut into cubes; Combine the lemon juice and mix; Add the remaining ingredients; Mix very gently with a spoon; Add the onion; ------------------------------------ ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay + Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook:   / nhacgnt   Instagram:   / nhacgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br