Recipes
#Recipe
Tuna Reverie | Roasted oriental pork belly with sashimi, tartare tartalet and seared tuna marrow
A signature dish by Gijs Hoevenaars, chef of Muggels by Gijs (Netherlands), highlighting the refined taste of Balfegó bluefin tuna.
Elaboration
1. Roasted Oriental Pork Belly with Balfegó Tuna Sashimi, Avocado Cream, Teriyaki Gel
Brine:
- Bring all ingredients to a boil, then let cool. Add 1 kg pork belly and brine for 16 hours.
Pork Belly:
- Remove the pork belly from the brine and pat dry. Sear the fat side until golden brown, then turn and sear the other side.
Marinade:
- Roughly chop the shallot, garlic, ginger, and chili. Sauté them in a pan with lemongrass, then add star anise and cardamom. Deglaze with ketjap, soy sauce, and stock. Reduce slightly and season to taste.
Once cooled, vacuum-seal the pork belly with the marinade and cook sous-vide for 18 hours at 68°C (154°F). - Press the cooked pork belly under weight until set. Slice and sear until golden before serving.
Assembly:
- Cut a strip of akami tuna and slice into sashimi pieces. Lightly glaze with a touch of soy or teriyaki and season with salt and pepper.
- Place on top of the roasted pork belly. Pipe dots of teriyaki gel and avocado cream.
Avocado Cream:
- Blend all ingredients in a Thermomix until smooth. Season with salt and pepper.
Citrus–Soy Vinaigrette:
- Sauté the shallot, garlic, lemongrass, and ginger. Deglaze with mirin and sake, then reduce slightly. Add lime leaves, soy sauce, and lime juice. Simmer, season, and strain. Finish with a drizzle of oil.
Teriyaki Gel:
- Fry salmon heads in a layer of oil until browned. Add finely chopped herbs and spices, sauté well, then deglaze with soy sauce, ketjap, and stock. Simmer for 1 hour, then strain. Thicken with agar agar and blend until smooth to create a glossy gel.
2. Tartelette with Tuna Belly Tartare (Harakana) and Yuzu Gel
Tartare:
- Finely dice tuna belly and season with salt, pepper, and teriyaki sauce.
- Bake tartlet shells from filo pastry and fill with the tartare.
Yuzu Gel:
-
Bring all ingredients to a boil and let set. Blend until smooth.
3. 5-Spice Tuna with Creamy Coconut Curry
Five-Spice Mix:
- Grind all ingredients to a fine powder.
- Cut tuna into portions, coat in the five-spice mix, and sear briefly on all sides.
Creamy Coconut Curry
- Blend the onion, garlic, pandan leaf, lemongrass, chilies, lime leaves, galangal, shallots, cloves, star anise, and coriander roots with a little oil until smooth.
- Sauté the paste in a pan, add the rice, and toast lightly. Deglaze with water and coconut milk and simmer for 25 minutes.
- Strain, season with salt, pepper, lime zest, and juice. Add 1 g agar per 100 ml, bring to a boil, and once cooled, blend into a smooth cream.
4. Roasted Tuna Marrow Marinated with Ponzu
Clean the tuna marrow, roast briefly, and marinate with ponzu. Season with salt and pepper.
Ingredients
Brine
- 1 L water
- 30 g colored salt
- 1 sliced shallot
- 2 crushed garlic cloves
- 2 sprigs thyme
- 1 bay leaf
- 2 star anise
- 1 cinnamon stick
Pork Belly
- 100 g pork belly
Marinade
- 100 ml poultry stock
- 50 g soy sauce
- 50 g ketjap manis
- 1 lemongrass stalk
- 2 star anise
- 3 cardamom pods
- 1 cm fresh ginger
- 1 shallot
- 2 garlic cloves
- ½ red chili pepper
Avocado Cream
- 112 g olive oil
- 100 g milk
- 72 g cream
- 10 g vinegar
- 2 g xanthan gum
- 1 ripe avocado
- 20 g blanched spinach
- Salt and pepper
Citrus–Soy Vinaigrette
- 100 g mirin
- 100 g sake
- 50 g ponzu
- 1 chopped shallot
- 3 garlic cloves
- 1 piece fresh ginger
- 1 lemongrass stalk
- 3 kaffir lime leaves
- 75 g soy sauce
- 30 g lime juice
Teriyaki Gel
- 30 g ginger
- 3 lemongrass stalks
- 20 g galangal
- 4 red chilies
- 6 shallots
- 1 garlic bulb
- 5 kaffir lime leaves
- 5 star anise
- 18 allspice berries
- 10 cardamom pods
- 3 cinnamon sticks
- 3 salmon heads
- 1 L soy sauce
- 500 g ketjap manis
- 2 L poultry stock
Yuzu gel
- 500 g orange juice
- 300 g yuzu juice
- 18 g agar agar
- 60 g ginger syrup
- 80 g sugar
Five-Spice Mix
- 30 g black peppercorns
- 100 g cinnamon sticks
- 100 g cardamom pods
- 100 g star anise
- 100 g coriander seeds
Creamy Coconut Curry
- 500 g water
- 1½ cans coconut milk
- 1 onion
- ½ garlic bulb
- 400 g pandan rice
- ½ pandan leaf
- 2 lemongrass stalks
- 3 kaffir lime leaves
- 4 coriander roots
- 2 red chilies
- 3 cm galangal
- 3 cm ginger
- 2 shallots
- 3 cloves
- 2 star anise
- 1 lime
Recipes that may interest you
3394
0
