Pithivier of tuna head meat, micuit and juice of its bones

Alberto Montes, sous-chef and R&D of the ATRIO*** restaurant (Cáceres) and winner of Chef Balfegó 2023, presents his recipe "Pithivier of tuna head meat, micuit and juice of its bones".

#Recipe

Elaboration

Bluefin tuna stock

Cut the onion into julienne strips, cook for approximately 1 hour. until well browned, add the white wine, tuna skin, tuna ribs and back bone. Stir for 5 minutes and add carrot and celery. Add the water and cook for 2 hours.

Fish muslin

Remove the skin from the hake and blend all the ingredients until homogenized. Reserve.

Mushrooms cream

Chop the onion into brunoise and cut the mushrooms into irregular pieces.

Sauté the onion in a saucepan, add the mushrooms and cook for 5 minutes. Add the cream and cook until almost everything is reduced. Season with salt and pepper and blend until making a smooth, fine paste. Place in pastry bag and set aside.

Stuffed pithivier

Clean the head meat on the outside, cut some rectangular pieces, cut in half and put a piece of micuit in the center. Cover with the tuna, place the eel on top and cover everything with muslin. Wrap everything with rice foil and semi-freeze (if possible with liquid nitrogen)

Others

Take a cooked puff pastry base, put the previous filling on top, cover with a sheet of raw puff pastry, paint with egg yolk and make lines with the tip of the knife. Cook in a dry oven at 200ºC for 25 minutes, remove and let it rest.

Plating

Make a circle with the mushroom cream, cut a slice of the pithivier and that slice in half. Place a piece on one side of the circle and finish with the old style mustard, pickle and various sprouts. Serve with the sauce on the side.