{"id":934,"date":"2010-11-06T10:02:19","date_gmt":"2010-11-06T10:02:19","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/wineblog\/uncategorized\/patagonian-pinot-noir-with-butterfish-tiradito\/"},"modified":"2013-04-30T15:27:00","modified_gmt":"2013-04-30T19:27:00","slug":"patagonian-pinot-noir-with-butterfish-tiradito","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/patagonian-pinot-noir-with-butterfish-tiradito\/","title":{"rendered":"Patagonian Pinot Noir with Butterfish Tiradito"},"content":{"rendered":"<p align=\"center\"><img decoding=\"async\" alt=\"Patagonian Pinot Noir with Butterfish Tiradito\" src=\"\/images\/blog\/2010\/139.jpg\" border=\"0\" \/><\/p>\n<p>Patagonia produces some of Argentina\u2019s best Pinot Noirs, wines which are rich in strawberry and cherry flavors, accompanied by touches of vanilla, tobacco and walnut.\u00a0 In spite of its delicacy, Patagonian Pinot Noir is surprisingly well structured, and may benefit from a brief passage through French oak, which gives it texture and silkiness.<\/p>\n<p>When it comes to pairing Pinot Noir with the food on your dinner table, the mind lingers on a delicious butterfish tiradito (a traditional Peruvian dish, similar to ceviche) with a crunchy Nikkei tartare. This dish pays tribute to traditional Peruvian cuisine, so full of seductive flavors suggestive of the Far East, Africa and Europe.<\/p>\n<p>Butterfish, a very delicate white fish of the Pacific Ocean, is one of the few in its species that can offer a rich fatty structure, similar to that of codfish. The tuna tartare adds to the complexity of this dish, but it is the Peruvian-Japanese Nikkei sauce which lends it its true charm with its sun-dried aj\u00ed pepper powder, tamarind and Naranjilla-scented \u2018tiger\u2019s milk\u2019 (leftover ceviche marinade with wine or vodka) flavors. This dish\u2019s well-defined character comes from the combination of the powerful taste of the fish and the subtlety of the Oriental seasoning. It is just like Patagonian Pinot Noir, a wine that offers both complex and delicate aromas. In brief: a perfect match.<\/p>\n<p>C\u00e9sar Jim\u00e9nez<br \/>\nMaster Sommelier<br \/>\nAstrid &amp; Gast\u00f3n Bogot\u00e1<br \/>\nAward of Excellence and Best Award of Excellence, Wine Spectator<br \/>\n(www.astridygastonbogota.com)<\/p>\n<p style=\"text-align: left;\"><img decoding=\"async\" style=\"width: 168px; height: 236px;\" alt=\"\" src=\"\/html\/uploads\/image\/Cesar-Jimenez.JPG\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Butterfish tiradito with crunchy Nikkei tartare<\/strong><br \/>\nChef: Francisco Rodr\u00edguez, Astrid &amp; Gast\u00f3n Bogot\u00e1<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" style=\"width: 259px; height: 196px;\" alt=\"\" src=\"\/html\/uploads\/image\/pinot-tiradito.jpg\" \/><\/p>\n<p>Recipe:<\/p>\n<p>BUTTERFISH TIRADITO<\/p>\n<p>Ingredients:<br \/>\n4 portions<\/p>\n<p>250 grams butterfish<br \/>\n30 grams rocoto pepper<br \/>\n30 grams grated turnip<br \/>\n20 grams chopped Chinese onion<br \/>\n50 grams cubed mango<br \/>\n4 fried wonton wrappers<\/p>\n<p>250 grams sugar beet extract<br \/>\n125 grams sugar<br \/>\n125 grams white wine vinegar<br \/>\n20 grams chopped ginger<br \/>\n25 ml lemon juice<br \/>\n20 ml sesame oil<br \/>\n2 grams chopped coriander<br \/>\nShellfish Mayonnaise:<\/p>\n<p>50 grams shellfish<br \/>\n30 grams mayonnaise<br \/>\n20 grams Anguilla sauce<br \/>\n20 grams sesame oil<\/p>\n<p>Tuna Tartare:<\/p>\n<p>120 grams fresh tuna<br \/>\n30 grams diced tomato<br \/>\n20 grams chopped white onion<br \/>\n15 grams chopped rocoto pepper<br \/>\n2 grams chopped coriander<\/p>\n<p>60 grams cooked quinoa<br \/>\n1 gram grated kion<br \/>\n10 grams sesame oil<br \/>\n30 grams olive oil<br \/>\nLemon juice<br \/>\n5 grams English sauce<br \/>\n2 grams Tabasco sauce<br \/>\nSalt<br \/>\nPepper<\/p>\n<p>Guacamole:<\/p>\n<p>100 grams clean avocado<br \/>\n15 grams chopped white onion<br \/>\n20 grams tomato<br \/>\n15 grams rocoto pepper<br \/>\n2 grams English sauce<br \/>\n1 ml Tabasco sauce<br \/>\n30 ml olive oil<br \/>\n2 grams coriander<br \/>\nSalt and pepper<\/p>\n<p>Slice the butterfish and preserve in a cool place.<\/p>\n<p>Prepare a gastric with the sugar and the vinegar, add the ginger grated into slivers and the sugar beet extract.<\/p>\n<p>Let reduce until it forms syrup, leave to cool and preserve.<\/p>\n<p>Pour the preparation into a bowl, add the lemon juice, the chopped coriander and the sesame oil. Mix well, strain, and preserve in a cool place.<\/p>\n<p>In a bowl, mix the tuna cut into bite size pieces, the onion, the tomato, the coriander and the cooked quinoa.<\/p>\n<p>Season with salt, pepper, olive oil, some Tabasco and some English sauce, and the rest of the ingredients, except the lemon juice, which will be added at the moment of plating up.<\/p>\n<p>In a bowl, crush the avocado with a fork, add the rest of the ingredients, and season with salt and pepper.<\/p>\n<p>Adjust seasoning if necessary and preserve in a cool place.<\/p>\n<p>Arrange the tuna slices on a plate, spread the sauce over the tuna and top with a bit of the rocotto pepper, the mango, the coriander and the chopped Chinese onion.<\/p>\n<p>To give it a final touch, frame the food with a brushstroke of the shellfish mayonnaise and place some tuna tartare and some guacamole on the fried wonton wrappers.<\/p>\n<p>Crown the tartare with the turnip and a bit of sesame oil.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" style=\"width: 227px; height: 341px;\" alt=\"\" src=\"\/html\/uploads\/image\/vinogaucho2.jpg\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Patagonia produces some of Argentina\u2019s best Pinot Noirs, wines which are rich in strawberry and cherry flavors, accompanied by touches of vanilla, tobacco and walnut.\u00a0 In spite of its delicacy, Patagonian Pinot Noir is surprisingly well structured, and may benefit from a brief passage through French oak, which gives it texture and silkiness. When it comes to pairing Pinot Noir with the food on your dinner table, the mind lingers on a delicious butterfish tiradito (a traditional Peruvian dish, similar to ceviche) with a crunchy Nikkei tartare. This dish pays tribute to traditional Peruvian cuisine, so full of seductive flavors [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[198,10,256,128,179],"tags":[],"class_list":["post-934","post","type-post","status-publish","format-standard","hentry","category-dips-wine","category-food-wine-pairing","category-guacamole","category-wine-seafood","category-recipe-seafood"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/934","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=934"}],"version-history":[{"count":3,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/934\/revisions"}],"predecessor-version":[{"id":13596,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/934\/revisions\/13596"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=934"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=934"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=934"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}