Bluefin tuna chin, foie and amontillado wine

Paco Villare and Sole Torres from the Terra Olea restaurant in María la Judía, and contestants of Cocinero Revelación 2022 in Madrid Fusión, present this recipe made with Balfegó bluefin tuna chin.

#Recipe

Elaboration

Iberian rib juice

Wash and cut the vegetables into brunoise. Sauté the vegetables in a saucepan. Cut the rib 1 at a time and roast for 40 minutes at 220ºC. Add the roast rib to the pot. Place the amontillado in the kettle. Let it reduce by half. Add the soy sauce and water to the kettle. Reduce by half. Strain. Cool and reserve.

Chin

Clean the chin meat of skin and fibers. Bleed for 12 hours changing the water. Put 1 unit of clean galete with 100g of Iberian rib juice in vacuum bags. Cook for 210 minutes at 63º C. Separate the sauce from the tuna meat. Reduce the resulting sauce by half. Crumble the chin meat and spread it on parchment paper measuring 500g by 500g. Cut the foie into sticks measuring 2cm on each side. Place the foie sticks on the crumbled chin on the paper at the bottom and make a curl. Reserve in the refrigerator for 12 hours.

Plating

Cut the stuffed galete curls into 5 cm. Heat it not too hard in a frying pan and glaze with the rib, tuna and amontillado sauce. Bake for a couple of minutes. Plating. Sauce again and accompany with pickled vegetables.