Recipes
#Recipe
Confit tuna head meat with red prawn bisque sauce, Thai garlic cream foam, and red prawn tartare
Elaboration
Prawn Bisque
- Heat oil in a pot, add the prawn heads, and sauté. Then, add the vegetables finely diced (brunoise) and cook until well softened. Add the tomato paste and deglaze with brandy.
- Add the water, let boil and reduce by half, add the cinnamon.
- Remove from heat, infuse until cool.
- Strain and set aside.
Thai Garlic Cream
- Place the garlic wrapped in aluminum foil on a baking tray and drizzle with a few drops of oil. Bake for 30 min at 180ºC
- Remove the garlic from the oven, mash it to extract all the pulp, and strain it.
- Place the cream, kaffir lime leaf, green curry, and salt in a pot.
- Bring to a boil, let simmer for 5 min. Infuse until cool.
- Strain and set aside.
Confit Head Meat
- Clean and cut the head meat.
- Put in cooking bags, add salt and pepper. Close fully.
- Cook 19 min at 85ºC. in steam oven.
- Remove from the oven and cool in an inverted water bath (water with ice)
- Set aside.
Finish and presentation
- Sear the head meat on the grill.
- Heat the sauce.
- Sear the prawn tails and cut into cubes.
- Heat the Thai garlic cream.
- Spread the Thai garlic cream at the base of the plate, place the seared tuna cheek on top, drizzle with bisque, crown with the prawn tails, and finish with Maldon salt.
Ingredients
Prawn Bisque
- 50 gr Prawn Heads
- 200 gr Leeks
- 100 gr Celery
- 200 gr Onion
- 140 gr Carrot
- 100 ml Orange Juice
- 300 ml Brandy
- 100 gr Tomato paste
- 100 gr Cinnamon
- 3 L Water
- 100 ml Olive oil
Thai Garlic Cream
- 150 gr Dry Garlic
- 1 L Cream
- 5 gr Kaffir Lime Leaves
- 20 gr Green Curry
- 1 gr Salt
Confit Head Meat
- 6 kg Head Meat
- 15 gr Fine Salt
- 3 gr Black Pepper
Finish and presentation
- 140 gr Confit Head Meat
- 55 gr Bisque Sauce
- 18 gr Prawn tail
- 15 gr Thai garlic cream
- 1 Maldon salt
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