Bauletti® with swordfish and lime, with saffron stock, pioppini mushrooms and beetroot powder, with lime zest and fava beans
x4
Ingredients for 4 people
460 g Bauletti®
20 g Alpine butter
For saffron stock
1 fresh spring onion
1 stick celery
1 carrot
20 of extra virgin olive oil
500 g water
salt and white pepper to taste
1 bag of saffron powder
10 g starch to thicken stock
For pioppini mushrooms
80 g of pioppini mushrooms
1 clove of garlic
1 sprig of thyme
20 g extra virgin olive oil
salt and white pepper to taste
For lime zest
2 limes
50g sugar
50 g water
For the fava beans
30 g fava beans
salt
5 g extra virgin olive oil
For beetroot chips
1 beetroot
Procedure
Heat oil in a casserole pan, add washed vegetables cut into mirepoix. Sauté for a few minutes, add ice water, bring to boil, lower heat, add saffron, leave to flavour then thicken stock with corn starch, strain sauce and keep warm.
Heat oil in a pan and add crushed poached garlic, mushrooms, salt and white pepper and cook for 2 minutes. Finally add thyme.
Wash and peel lime with potato peeler, cut into julienne strips and boil 3 times in clean water. The fourth time boil water with sugar and add zest. Reduce until caramelized.
In a casserole pan, boil salted water and blanch fava beans. Drain and cool in water and ice and finally shell them. Season with little extra virgin olive oil and salt. Peel and slice beet in slicer or mandoline, place chips in plate with baking paper, dry at 70 °C.
Cook Bauletti® in plenty of salted water following indicated timings. Drain and stir with alpine butter and a little cooking water. Arrange creamed Bauletti® as desired on hot dish, add beetroot powder, zest, pioppini mushrooms, and dress as desired with saffron stock, and finish with beetroot chips.
