This post is also available in:
Français (French)
Rice is a cereal with countless varieties and this week we tackle the most particular in terms of aesthetics.
Black rice, a variety so popular in China that it was forbidden to the population and reserved for the emperor, is distinguished by its color obtained thanks to its high content of anthocyanins which is a natural pigment. When cooked, the color turns more purple. It is also believed to have a taste of blueberries but my palate may not be fine enough to notice it.
With the black rice, I chose salmon which highlight perfectly this type of cereal. The salmon is dressed in an umami coat with this miso topping that gives a good balance of flavors.
Finally, we add a classic of French cuisine the sabayon with an acidic and slightly spicy note.
AuthorFatouCategoryHealthy, Plat principalDifficultyIntermediate
Rinse the rice in cold water and then cook the rice in 2 volumes of water per 1 volume of rice for 40 minutes, covered.
Check after 25 minutes that the water has not completely evaporated, if this is the case add enough water to cover the rice.
Salt at the end of cooking
In a bowl, mix 3 egg yolks, lemon juice and 3 tbsp of water.
On simmering water and over low heat, pass the mixture in a water bath set for 5-8 min without stopping whipping until the sabayon thickens.
Remove from heat, add the butter cut into dice and the cayenne pepper then whisk.
If the sauce is too thick, 1 to 2 tbsp of water.
Salt at your convenience.
Film and put aside.
Mix miso, rice vinegar, soy sauce, maple syrup and 1 tbsp of olive or sesame oil.
Run a paper towel over the salmon to remove any excess moisture from the surface.
On the skin side, lightly brush with olive oil, on the flesh side, brush with miso preparation.
In a hot non-stick pan, cook to the skin side by pressing lightly with a spatula to prevent the skin from contracting. Cook for 2 min and cook on the other side for 4 min.
Ingredients
Directions
Rinse the rice in cold water and then cook the rice in 2 volumes of water per 1 volume of rice for 40 minutes, covered.
Check after 25 minutes that the water has not completely evaporated, if this is the case add enough water to cover the rice.
Salt at the end of cooking
In a bowl, mix 3 egg yolks, lemon juice and 3 tbsp of water.
On simmering water and over low heat, pass the mixture in a water bath set for 5-8 min without stopping whipping until the sabayon thickens.
Remove from heat, add the butter cut into dice and the cayenne pepper then whisk.
If the sauce is too thick, 1 to 2 tbsp of water.
Salt at your convenience.
Film and put aside.
Mix miso, rice vinegar, soy sauce, maple syrup and 1 tbsp of olive or sesame oil.
Run a paper towel over the salmon to remove any excess moisture from the surface.
On the skin side, lightly brush with olive oil, on the flesh side, brush with miso preparation.
In a hot non-stick pan, cook to the skin side by pressing lightly with a spatula to prevent the skin from contracting. Cook for 2 min and cook on the other side for 4 min.