Recipes
#Recipe
Balfegó tuna, cauliflower and caviar
Jonatan Yélamos, head chef at La Gaia* restaurant (Ibiza Gran Hotel *** GL -Ibiza), presented this recipe made with Balfegó bluefin tuna and its stock in the 2024 edition of We Are Facefood.
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.
Ingredients
Balfegó tuna, cauliflower and caviar
- 5 gr Cauliflower : 2 gr
- 1 pc Cauliflower mousse
- 70 gr Diced Balfegó tuna belly
- 2 gr Cauliflower puree
- 30 ml Cauliflower puree soup
- 2 gr Royal Caviar Imperial Osetra 00 (50 gr can)
Txume (7 L)
- 10 l water
- 1,2 L Shoda Soybeans (Yamasa)
- 600 ml Honteri Mirin Mizcan Bottle
- 1,2 L Sake Sho Chiku Bai 15%
- 1 kg sugar
- 1 kg Tuna bones and bone
- 6 kg Fresh conger eel
Cauliflower mousse
- 20 gr gelatin sheets
- 15 gr salt
- 400 ml Elle Vire Whipping Cream 35% (semi-whipping)
- 80 ml Balfegó bluefin tuna stock
Mashed Cauliflower
- 2 kg Cauliflower (cook)
Cauliflower puree soup
- 100 gr Cauliflower puree
- 100 gr fine salt
- 100 ml Balfegó Bluefin tuna stock
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#Recipe