Head meat Bourguignon

Elaboration

Balfegó bluefin tuna head meat

Remove the upper fabric that surrounds the head meat and segment the piece into diagonal cuts to give it height.

Place on fish paper to absorb excess moisture and season with salt and pepper.

Dust with flour and fry in oil at 180ºC for 15/20 seconds. Place on absorbent paper to remove excess fat. Reserve.

Dashi broth

Wash the mushrooms and seaweed. In a pot, or rondón, combine them with the water and bring them almost to a boiling point, around 90ºC.

Add the Katsuobushi and Mitsuboshi soybeans and infuse.

Fake scales

In a previously heated sauté, or non-stick frying pan, add half of the oil and the shallots cut into brunoise and sauté lightly. Add the Kalamata olive paste with the finely chopped fresh thyme leaves.

Add the panko. Homogenize the mixture, add the remaining oil and stir until all the ingredients are incorporated and dry. Reserve.

Crispy bacon

Heat a saucepan with oil. Cut the bacon into very small brunoise or lardons. Make a quick fry. Strain and reserve.

Bourguignon Sauce

Pack the previously sealed morrillo with the infused dashi broth in vacuum bags. Cook for 25 mins. at 82ºC steamed. Strain and reserve the morrillo.

Sauté the peeled and cut garlic in butter, add the shallot and, when poached, caramelize with the sugar. Add the wines. Evaporate the alcohol and add the dashi broth along with the bay leaf and pepper. Reduce until optimal flavor.

Add collagen until you find the desired texture.

Collagen

The production of collagen is done by cooking blank beef legs for 4-6 hours (depending on the size of the leg), straining and reducing until gelatin density is reached.

Garnish

Clean the Judas ears after infusion in the broth and sauté them.

Cook the baby carrots in lightly salted water for 2-3 minutes depending on the thickness. Peel after cooking delicately with kitchen paper. Sauté them before plating and make diagonal, flat cuts for plating.

Keep the mushroom leaves reserved on a damp piece of paper.

Plating

In a saucepan, glaze the morrillo with the Bourguignon sauce until it reaches the ideal temperature. Place a morrillo on the plate and glaze.

Coat the other morrillo in the false flakes and place on the plate.

Carefully plate the carrots, alternating purple and orange, and the previously sautéed Juda’s ears.

Add the crispy bacon, limiting the morrillo sauce and finishing with the mushroom leaves.