Elaboration
Bluefin tuna loin rose
Cover the entire piece of tuna loin with a mixture of equal parts salt and sugar. Refrigerate for 90 minutes. Wash, dry and freeze. Cut into strips with a meat slicer and make roses stuffed with the foie. Finish with a teaspoon of caviar.
Smoked sake
Cover the entire piece of tuna loin with a mixture of equal parts salt and sugar. Refrigerate for 90 minutes. Wash, dry and freeze. Cut into strips with a meat slicer and make roses stuffed with the foie. Finish with a teaspoon of caviar.
Creamy sea urchin
Emulsify the yolks with the oil and add texture.
Loin tartar
Finely chop the tuna loin and mix with the pork chop fat and salmuria. Decorate with the leaves and cubes of mullet roe.
Onion Royale
Toast the onion in a frying pan and melt with the hot cream, let stand 12h. Add the yolk and mash. Cook at 150° C for 8 minutes, covered with aluminum foil
Ingredients
Loin rose
- 500 g bluefin tuna loin
- 100 g foie
- Salt
- Sugar
- Caviar
Smoked sake
- 450 g mussel broth
- 22 g sea fennel
- 125 g sake
- Charcoal oil
Creamy sea urchin
- 240 g sea urchin roe
- 5 g Farga EVOO
- 8 g xanthan gum
Loin tartar
- 200 g tuna loin
- Pork chop fat
- Salmuria brine
- Nasturtium leaves
- Smoked mullet roe
Onion Royale
- 1000 g 35% cream
- 200 g pasteurized yolk
- 100 g julienne-cut onion
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