Balfegó bluefin tuna blood sausage

Alejandro Pérez Polo, winner of Chef Balfegó 2021, shows us how to prepare an exquisite dish made with collar bone that leaves no palate indifferent.

#Recipe

Elaboration

Bluefin tuna blood sausage

We confit the tuna collar bone at 65ºC for 30 minutes. Afterwards we bone the parpatana and reserve the bones for a light tuna broth. Place the chutoro, the shredded collar bone, and the foie and duxelle in the mincer and mix them with the rest of the ingredients (bread, blood, grated truffle, armagnac, egg white…) until a fine paste is obtained. We stuff it in pork casing and let it rest in cold storage for 2 hours.

Once it is well chilled, cook it in a light tuna broth at 90ºC for approximately 1 hour. Cool in the same broth and air it in a hanging chamber for 12 hours.

Bluefin tuna stock

Toast the tuna bones in the oven at 180 degrees for approximately 30-40 minutes. Once they are browned, put them in the pot together with the blanched and roasted veal trotters and the mirepoix, cover with water and bring to a boil, cook over low heat. When it is cooked and has color and body, let it rest for 12 hours in cold storage. When cold, remove the fat and cook the skimmed stock at low temperature.

Tuna and blood sausage sauce

For the tuna and blood sausage sauce, we prepare our stock and add our sliced black “botifarra”; we let it simmer at low heat for 1 hour. We then strain it and blend it with the cold diced butter. Reserve until later use.

Plating

To finish the dish, we glazed/cook the tuna “botifarra” with the tuna and botifarra juice, adding temperature and brightness. We place the botifarra on the plate, we add sauce to it and to the right of the sausage we place a quenelle of the beet-loin tartar; we finish with some baby beet sprouts or baby red chard, which will add freshness and spicy acid nuances at the same time.