12 sheets of gelatin
1 liter of soy sauce
80 ml of olive oil
1 minced garlic clove
Half a cup of rock salt
400 grams of lula
Salt to taste
Black pepper to taste
Chopped cilantro to taste
200 grams of cherry tomatoes, quartered
16 slices of pupunha
Chopped chives to taste
One half cup of frisée lettuce
Wasabi vinaigrette
80 ml of lime juice
20 grams of wasabi in powder form
10 grams of mustard
Salt to taste
500 ml of extra virgin olive oil
12 sheets of gelatin
1 liter of soy sauce
80 ml of olive oil
1 minced garlic clove
Half a cup of rock salt
400 grams of lula
Salt to taste
Black pepper to taste
Chopped cilantro to taste
200 grams of cherry tomatoes, quartered
16 slices of pupunha
Chopped chives to taste
One half cup of frisée lettuce
Wasabi vinaigrette
80 ml of lime juice
20 grams of wasabi in powder form
10 grams of mustard
Salt to taste
500 ml of extra virgin olive oil
Hydrate the gelatin sheets in cold water
Let the soy sauce simmer and then remove from heat
Add the gelatin and stir until dissolved
Line the bottom of a square or rectangular baking dish with plastic wrap
Place a layer of 1 cm thick gelatin and refrigerate for two hours
Cut the gelatin into 1 cm cubes and reserve
Heat the olive oil in a pan, then sauté the garlic
Add the lula, let it cook for three minutes, and season with salt, black pepper, and herbs
Remove from heat
Once cooled, mix with the cherry tomatoes
On a plate, arrange the pupunha carpaccio, lula salad, green leaves, and gelatin cubes
Drizzle with wasabi vinaigrette [recipe to follow] and serve
Wasabi Vinaigrette: Mix all ingredients well and serve.
