Fishing tuna

STARTERS / June 26, 2022 / HarryP / 0

INGREDIENTS :

4 PERS.

• FOR THE CHUTNEY
• 4 peaches in syrup
• 1 Lime
• 1 C. tablespoon sherry vinegar
• 1 garlic clove
• 1 C. tablespoon grain mustard
• 1 star anise
• 1 clove
• 2 Bird pepper
• 1 C. coffee Cumin seeds
• 1 C. sugar
• 1 C. Coffee Sumac
• Oil

• FOR THE MAYONNAISE
• 1 egg yolk
• 250ml Oil
• 1 bunch(es) Cilantro
• 1 garlic clove
• 1 Lime
• 1 C. Dijon mustard
• Salt

• FOR THE POTATOES
• 1 Bintje potato
• Sumac
• Fine salt

• FOR THE TARTAR
• 1 can tuna in water
• 150 g belly
• 1 C. Tahini soup
• 2 clove of garlic
• 1 shallot
• 6 Oyster leaf
• 1 bunch(es) Chives
• 2 Lime
• Olive oil
• Salt
• Pepper
• 1 can(s) peaches in syrup

PREPARATION :

• Preparation1 hr 30 mins

• 1.Tuna tartare: In a blender, mix the canned tuna, the tahini, the lime juice and its zest, the garlic and the olive oil. Cut the belly into brunoise, chop the shallot, and chop the oyster leaves and chives. Mix with the tuna cream, and adjust the seasoning. Empty the peach halves then garnish them with tuna tartare.
• 2.Dressage: Draw a fish with coriander mayonnaise. Come and drop the potato scales. Make a fishing rod with a sprig of chives, the thread in chutney and at the end of it, place the filled peach.
• 3.Potato scales: Cut the potato with a mandolin, cut into small circles. Fry at 140°C then at 180°C. Drain and season with salt and sumac.
• 4.Coriander mayonnaise: Make a mayonnaise with the egg yolk, mustard and oil. Blend the coriander leaves with an immersion blender. Add the lime juice zest and the garlic. Salt and strain.
• 5.Peach chutney: Sauté garlic in oil over medium heat. Add the mustard seeds to roast them as well as the other spices. Add the roughly chopped peaches, sugar and vinegar. Leave to stew for fifteen minutes then pass through the blender. Finish with the lime zest and juice then strain and put in a pocket.

HarryP