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Recipes

#Recipe

Profile Image Javier Rico Alvarez

Bluefin Tuna Anchovy, caviar, horchata and squash

Javier Rico Alvarez chef of the restaurant El Círculo (Avilés) and third finalist in Chef Balfegó 2022 presents us with a most exquisite recipe made with the tastiest part of the bluefin tuna, the loin.

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Recipes

#Recipe

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Elaboration

FAKE BLUEFIN TUNA ANCHOVIES

Mix the salt and sugar and add the anchovy oil.
Cover the tuna steak in its entirety, wrap in film and refrigerate for 45 minutes.
After the 45 minutes, rinse the tuna, dry with absorbent paper, slice and cut to the thickness and shape of an anchovy.
Set aside with a drop of anchovy oil.

WHIPPED SQUASH CREAM GRILLED IN SMOKED BUTTER

Cut into cubes and cook in water with salt.
Melt the butter, add the liquid smoke, the drained and diced squash and put in the oven for 50 minutes at 165 degrees.
Beat, add proespuma hot and put in two-charge siphon.
Put in double boiler at 60 degrees

TRUFFLED HORCHATA VEIL

Grate the truffle over the horchata, bring to a boil, remove from the heat and cover the saucepan with film. Let stand 1 hour and strain through cheesecloth.

Pour the truffled horchata, the vegetable gelatin and the syrup into a saucepan, bring to a boil over low heat and pour on a GN tray, leaving a layer of approximately 1 mm.

Wrap in film and refrigerate.

Ingredients

FAKE BLUEFIN TUNA ANCHOVIES

  • 100 g bluefin tuna loin
  • 500 g salt
  • 500 g sugar
  • 50 ml anchovy oil

WHIPPED SQUASH CREAM GRILLED IN SMOKED BUTTER

  • 500 g squash
  • 300 g liquid smoked
  • Butter
  • Salt
  • Proespuma hot

TRUFFLED HORCHATA VEIL

  • 325 g horchata
  • 1 10-15 gram black truffle
  • 25 g vegetable gelatin
  • 100 g equal parts sugar-water syrup

STURGEON CAVIAR

  • 1 c.c. of sturgeon caviar

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