Balfegó tuna, cauliflower and caviar

Elaboration

Balfegó tuna, cauliflower and canviar

• Cut very thin slices of cauliflower, leave them in cold water until ready to pass.
• Txume: it has to have texture to be able to make points on top of the cauliflower mousse.
• Cut belly salad into cubes, heat and reserve for assembling the dish.
• Place the mousse on the base of the plate and when it is defrosted, place the topping on top.
• Finish the dish by adding the soup to the center of the plate.

Txume

• Toast the tuna bones in the oven at 200º, until well toasted.
• Add the bones to a pot with the mirin, sake and water. Reduce its volume by 40%.
• Add the sugar and soy, reduce the mixture by 20%.
• Strain and reserve in the refrigerator.

Cauliflower mousse

• Semi whip the cream and set aside.
• Hydrate the gelatin sheets in very cold water.
• Heat the cauliflower puree with the salt and tuna broth, melt the gelatin sheets in it.
• When the puree is at approximately 26-28oC, add the cream with enveloping movements, without overdoing it so that it does not go down.
• Fill the molds with 35 grams of mousse, tap a few times to make it smooth and freeze.
• Place on the plate and let defrost in the chamber.

Mashed Cauliflower

• Cut the cauliflower and wash it with plenty of water. We will cook in a pressure cooker without any water.
• Pressure cooker cooking at 120 degrees for 40 minutes.
• Grind in a thermomix and package in 1 kilo bags.

Cauliflower puree soup

• Emulsify the cauliflower puree with the water and the Balfegó bluefin tuna stock, season with salt and pepper, it should have a soup-like texture.
• Reserve in refrigerator.