What You Need to Know
Blending seafood, olive oil, and seasonings to create a smooth emulsion, using the natural oils in seafood as an emulsifier.
Venetian chefs use this technique to create a seafood sauce for pasta and risotto.
Key Parameters
Equipment
copper potbamboo whisk
Steps
- 1.
Brodetto all'Anconetana (Marche, Italy): Emulsifies the fish broth into a velvety sauce
- 2.
Zarzuela de Mariscos (Catalonia, Spain): Creates the unctuous texture in the seafood stew
- 3.
Yusheng (Singapore): Modern adaptation as dressing for raw fish salad
The Science
Primary Reaction
Emulsification