Belly with geleé bluefin tuna stock

Elaboration

Demiglace

• Roast the apples, tomatoes, carrot, onion, leek and celery in the oven with a good splash of oil. When we have them ready, we take them to a large pot and clean the oven tray with red wine to take advantage of the cooking juices, we add the salt.
• Add the rest of the red wine to the same pot and let it cook for 15 minutes over medium heat.
  We add the Balfegó tuna stock and cook for the necessary time to achieve the consistency we are looking for, honeyed and shiny. We pass the preparation through a fine strainer. When serving this demiglace, we can add a little butter.

Compote

• For the compote, we will put the apples with the sugar, lemon juice and cider in a pot. Bring to a boil and then cook over medium heat until the apples soften.
• We add the spices and skins and turn off the heat. We let it rest for 15 minutes and grind until very fine. We put it back on the heat and this time we let it cook over low heat for the time necessary to reduce it by up to a third, being very careful not to burn it and stirring constantly. We can pass the preparation through a fine strainer to achieve an even finer texture.
• We season the grilled belly with a little salt and pepper and cut it into four pieces.
• When we plate it, we cover it with the demiglace and add a few points of compote. We finish with a very thin leaf of fresh sour apple to decorate.