{"id":1587,"date":"2016-12-31T10:23:11","date_gmt":"2016-12-31T10:23:11","guid":{"rendered":"http:\/\/www.foodismo.it\/?p=1587"},"modified":"2024-11-13T21:55:14","modified_gmt":"2024-11-13T20:55:14","slug":"tataki-of-swordfish-with-fennel-pomegranate-and-lime","status":"publish","type":"post","link":"https:\/\/nuovo.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":"

The 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\u00a0Ivan Tronci<\/a>\u00a0and you will enjoy a truly unique dish.<\/p>\n

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

<\/i>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\u00a0julienne<\/em>\u00a0mint, chia seeds.<\/p>\n

<\/i>Tataki cooking of swordfish<\/h2>\n

The swordfish will be grilled in\u00a0tataki 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

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

Serve the swordfish together with a sauce made from a\u00a0brownish<\/em>\u00a0of 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","protected":false},"excerpt":{"rendered":"

The 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\u00a0Ivan Tronci\u00a0and you will enjoy a truly unique dish. Ingredients A piece of swordfish with two and a half fingers thick Fennel […]<\/p>\n","protected":false},"author":4,"featured_media":5534,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ivan-tronci"],"_links":{"self":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1587","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/comments?post=1587"}],"version-history":[{"count":1,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1587\/revisions"}],"predecessor-version":[{"id":5536,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1587\/revisions\/5536"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/media\/5534"}],"wp:attachment":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=1587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/categories?post=1587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/tags?post=1587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}