Bluefin tuna with Frankfurt green sauce and horseradish

We are pleased to share the proposal presented by Marvin Böhm at Koch des Jahres, the most prestigious gastronomic competition in Germany.

#Recipe

Elaboration

Bluefin tuna belly and loin

Mix together the salt and herbs and marinate the bluefin tuna belly and loin for approximately 30 minutes.

Potato salad

Finely dice and sauté the potatoes and spring onions and cook al dente. Finally, finely dice and add the radish.

Bluefin tuna broth

Roast the bluefin tuna pieces at 120°C for around 15 minutes. Then, bring to a gentle boil in a pot with the water. Simmer over low heat for around one hour. Finally, leave the chopped herbs to rest together with the bluefin tuna pieces for about 30 minutes.

Green sauce

Mix all the ingredients together and roll out the dough thinly. Steam at 100°C for one hour. Finally, leave to dry and fry at 200°C.

Horseradish cream

Whisk all the ingredients together as if making mayonnaise.

Green sauce cream

Steam the yolk at 80°C for 15 minutes and mix well with the remaining ingredients.

Radish salad

Julienne both radishes and dress with olive oil and a splash of vinegar.

Garnishing the dish

Parsley, chervil, tarragon, pimpernel, chives, dill, lovage, and cress.

Ingredients

100 g Balfegó bluefin tuna belly
100 g Balfegó bluefin tuna loin
100 g herbs (parsley, chervil, tarragon, pimpernel, chives, dill, lovage, and garden cress)
100 g coarse salt

Potato salad