Bimi caesar salad


Bimi caesar salad

Chef:

Ricard Camarena

 

For 200g of COOKED CHICKEN IN BRINE
0.2kg chicken breast
60g presa fisan brine
0.2 pcs. 3 vacuum bags. 15×20


Elaboration:
1. Skewer the breast with the meat skewer.
2. Place the breast in the brine leaving to rest for eight hours.
3. Drain the brine and place in a vacuum pack.
4. Steam at 80ºc for 2 hours.
5. Remove and set aside.

 

For 260g of BIMI CAESAR DRESSING
32.5g Anchovy dripping
32.5g Parmesan Grated
26g Lea & Perrins sauce
19.5g Lemons (juice)
Gross: 36.111g.
86.667g Sucada oil (extra virgin)
21.667g Greek yoghurt
13g Savora mustard
21.667g Capers (drained)
Gross: 28.889g
16.25g A little water
0.867g Gelespessa (xantana)
1.517g Unsalted emulsifier

 

Elaboration:
1. Grind all the ingredients.
2. Put in a bottle.

 

For 24g of LIGHT KIMCHI SALSA
17.778g kimchi salsa
6.667g Water
0.089g Gelespessa (xantana)

 

For 80g of buttered bread croutons
89.76g Galician bread
Cut into 1×1 cubes
80g Pascual butter
9.6g Refined sunflower oil
4.8g Thyme (leaves)
Gross: 9.6g
4.8g Rosemary

 

Elaboration:
1. Heat the fats.
2. Add the croutons and stir so they brown evenly.
3. When it starts to brown, add the herbs with the leaves removed.
4. Strain and drain.
5. Place the croutons on absorbent paper.
6. Set aside.

 

For 60g of PRESA FISAN BRINE
0.06 lt. Water
1.2g Cooking salt
0.6g Ceylatek knuckle brine

 

Elaboration:
1. Mix everything in a blender.
 

Finish and presentation:
700 gr. BIMI
Cook for 4 minutes in salted water. Cool
In water and ice. Drain well.
200g Chicken in cooked brine
260g Bimi caesar dressing
24g Light kimchi salsa
80g Parmesan Small pieces
80g Buttered bread croutons

 

1. Brush the whole chicken breast with the roasted ceylan spray.
2. Put in the Merrychef for 1 minute at 100% fan and 0% waves.
3. Cool. Cut into slices 0.5 cm thick.
4. Season the bimi and the chicken breast with the ceasar dressing.
5. Arrange in a bowl.
6. Add the parmesan flakes and the kimchi.
7. Finish with bread croutons.

 

Ensalada cesar de bimi-ricard-camarena2 Ensalada cesar de bimi-ricard-camarena3