Elaboration
Fried garlic mayonnaise
- Add all the ingredients to the Thermomix at maximum speed for 5 minutes.
- Strain through a fine sieve and store in piping bags and refrigerate
Gazpachuelo
- Heat the Thai Balfegó stock and add the peanut butter and curry paste.
- Mix the mayonnaise with the lime zest and juice.
- Remove from the heat and mix the stock and the mayonnaise. Cover and let steep.
- Strain through a fine sieve and store refrigerated.
Salad dressing
- Add all the ingredients in a glass and mash with a blender.
- Store in a bottle in the fridge.
Bluefin tuna macerate
In a bowl, add all the ingredients, mix well and let stand.
Tempura
Coat in flour, dip in the tempura butter and fry at 180º for 1 minute.
Plating
- Put the dressed salad in a deep dish. Lay out 3 cubes of tempura and serve the gazpachuelo around it.
Ingredients
Fried garlic mayonnaise
- 2 kg Mayonnaise
- 20 g Hon dashi
- 25 g Oyster sauce
- 30 g Lea & Perrins
- 50 g Green sauce
- 100 g Fried garlic
- 10 g Garlic
- 150 g Oloroso wine
- 1 g Xanthan
Gazpachuelo
- 1,5 L Balfregó bluefin tuna thai stock
- 75 g Peanut butter
- 1 Lime (zest and juice)
- 100 g Fried garlic mayonnaise
- tbsp Red curry paste
Salad dressing
- 250 g Soy sauce
- 250 g EVOO
- 60 g Lime juice
- 40 g Lea & Perrins
- 15 g Valentina sauce
- 3 g Hon dashi
Salad
- Pickled onion
- Carrot
- Cashew nuts
- Cilantro leaves
- Peppermint
- Granny Smith apple
Bluefin tuna macerate
- 300 g Balfegó bluefin tuna loin
- 500 g Water
- 250 g Soy sauce
- 150 g Green sauce
- 100 g Lemon juice
- 50 g Hon dashi
Tempura
- Marinated bluefin tuna loin
- 500 g Sparkling water
- 300 g Strong flour
- 1 garlic
- 500 g Green sauce
- 10 g Hon dashi
- 5 g Salt
- 2 g Yeast
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