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 Recipes |
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RED TUNA TRIO
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| Red Tuna with Anchovies and Cod Bites |
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Method
Prepare the tuna loins in sashimi. Marinate for one minute in soya and make bites with the anchovy loins in salt and the finely cut unsalted cured cod. Arrange the bites and cut them.
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| Tuna neck Marinade |
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Ingredients:
1kg tuna neck
1/2L extra virgin olive oil
Sea Salt
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| Salted flank |
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Ingredients:
1Kg tuna flank
2 kg coarse salt
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| Method: |
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Clean the flank, cover it with coarse salt and vacuum seal it. Leave for 24 hours.
After the 24 hours, take it out of the bag and remove the excess salt and slice it in the cold cutter.
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| Lean Tuna |
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Ingredients:
1 Kg lean Tuna.
2 kg coarse salt
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| Method: |
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Wash the lean tuna, cover it with coarse salt and vacuum seal it. Leave it to salt for 2 hours and take it out of the bag.
Remove the excess salt and slice it in the cold cutter.
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| Tuna Tartar |
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Ingredients:
1 Kg tuna loin
Fine salt
Extra virgin olive oil
Wasabi
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| Method: |
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Clean the tuna loin and mince the tartar. Dress with salt, oil and wasabi. |
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| Anchovy and almond cream |
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Ingredients:
150g mayonnaise
10 salted anchovy loins
20g fried almonds
10g Choricero pepper flesh
Water (as required)
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| Method: |
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To accompany make an emulsion with the mayonnaise, almonds, choricero pepper flesh, anchovy loins and water, thermo-mix and strain.
Arrange the plate with the bites, escarole and dress with the emulsion.
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| Soya vinaigrette |
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Ingredients:
150g soya sauce
4 limes
600g Muscovado sugar
100g extra virgin olive oil
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| Method: |
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Squeeze the four limes and emulsify with the other ingredients until you have a homogenous mix. |
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| Arrangement and Presentation |
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Arrange a tuna bite on the plate, dress with the anchovy and almond cream.
Put a fine film of flank on the plate and another of the lean tuna, place the tuna neck and the tartar topped with Iranian caviar. Finish the plate with soya vinaigrette.
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Recipe: Joaquín Felipe - RESTAURANTE EUROPA DECÓ HOTEL URBAN Madrid
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Categoria: Fish and Seafood |
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