1495
Elaboration
We sauté a whole garlic clove in oil, and toast the pitu caleya carcasses. We set everything aside.
Then, in the same oil we add the vegetables in large chunks and toast them until they take on a dark color and glaze the bottom of the pan with soy sauce. Afterwards, we add the oyster sauce.
Finally we toast the saffron and mix it with the white wine and water and let it reduce for about an hour and a half, we let it cool and then skim off the fat.
Tamarind emulsion
We grind the cashew nuts to a paste, add water and emulsify with the extra virgin olive oil.
Crunchy pitu caleya crests
Season the pitu caleya crests with Chinese chili powder and salt and fry them carefully in plenty of oil.
Air of saffron and barbadillo
We boil 15 ml of water with 8 to 10 saffron threads. Once it has reached room temperature, we add the lecithin and mix with a blender.
Plating
Seal the blue fin tuna for tataki and plate together with all the other ingredients.
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Ingredients
- 400 gr Balfegó blue fin tuna loin
- Flowers and shoots
- Basque Piparra
Pitu caleya base
- 2 pitu caleya carcasses
- 1 clove of garlic
- 50 ml soy sauce
- 20 ml oyster sauce
- 2 gr saffron
- 1 liter white wine
- 500 ml of water
- 1 red bell pepper
- 1 green bell pepper
- 1 purple onion
- Salt
- Olive oil
Tamarind emulsion
- 150 gr tamarind pealed and without seeds (or puree)
- 40 ml extra virgin olive oil
- 80 ml water
- Salt
Crunchy pitu caleya crests
- 8 crests
- Sichimi togarashi
- Salt
Air of saffron and barbadillo
- 15 ml water
- 10 ml white wine (in this case we will use Valdespino)
- 10 saffron herbs
- 1 gr soy lecithin
