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Recipes

#Recipe

Profile Image Aitor López

Creamy loin “titaina” pie and Balfegó bluefin tuna collar bone with roasted pepper juice and seasoned with katsuobushi

Aitor López, chef at the Citrus del Tancat restaurant (Alcanar, Tarragona) and second finalist of Chef Balfegó 2023, presented a recipe in which he combined the bluefin tuna loin and collar bone, resulting in this magnificent dish.

Recipes

#Recipe

Recipe Image 88

Elaboration

Refried garlic and soy

In a saucepan, toast the thin slices of garlic with as little oil as possible. Once the garlic is golden, add the soy and dashinomoto and let it reduce over low heat to approximately 50% of the initial volume. Reserve in tupperware without straining.

Roasted glazed pepper

Place the pepper as whole and flat as possible on the baking tray lined with parchment paper. The pepper must be clean of any remains of skin and seeds.

Paint the pepper with the soy and garlic sauce with the help of a brush and roast in the oven at 145ºC for 10 minutes, paint the sauce again and repeat the operation until it is caramelized but not burned, usually about 3 times.

Flour mix

Mix the two flours in an airtight container and set aside.

Roasted Pepper Pie Crust

Blend the glazed pepper until you obtain a smooth puree, then gradually add the sifted flours. Mix until you obtain the desired texture and let it rest.
We must bear in mind that the amount of flour it can accept will depend on the humidity of each roll of glazed pepper (the amount of flour in the recipe is indicative). We should also leave the texture point a little below, since when the dough rests it tends to harden.

Roasted bluefin tuna collar bone

  • Brine
    Dissolve the salts in the water and immerse the entire thawed parpatana in the brine, reserve in the chamber for 24 hours, drain and dry with paper.
  • Cooking
    Package or if there are no bags of its size, film, cook in a steam oven at 64ºC by puncturing the center of the bone with the probe, reach 54ºC with the probe, and remove from the oven very carefully. Remove the hot parpatana from the bag or film, and separate the scales, being careful not to leave any, and separate the meat from the bone, trying not to crumble it and maintaining its structure and shape. Separate the lean part from the belly part, let it cool a little in the chamber and when it can be handled, vacuum pack the belly part so that it takes its shape and then cool completely to be able to ration it. Reserve in camera.

Roasted pepper jelly

Strain the juice into a round with the sugar and let it slowly reduce by 2/3. Strain again through superbag and reserve.

Creamy tomato and roasted pepper

Mix all the ingredients in a jug and grind with the food processor, adjust the texture and add salt and spice if necessary.
Reserve in sleeves in chamber.

Bluefin tuna and roasted pepper pie

  • Assemble the cake
    Make two balls with the dough and place them on top of plastic wrap, flatten the balls with the help of a board or something similar with parchment paper to obtain a very thin wafer. On top of one of the two wafers, place the parpatana mixed with the tomato and pepper cream inside the kitchen aid as a “rillete” and cover with the other wafer of pepper dough without removing the film. Close carefully to remove all the air and shape with a metal ring. Place the cake on a baking tray with a hole.
  • Cooking
    Cook in a steam oven for 8 minutes at 85ºC. Let it rest until it cools and remove the mold, the plastic wrap and the edges of the dough.

Crusty bread tile

  • Dough
    Sift the flour and mix with the rest of the ingredients, mix with the mixer until the dough is fine and let it rest for about 2 hours so that the thickener hydrates well. Turbine again and reserve until ready to use.
  • Cooking
    Spray the molds with oil spray or release agent and fill with the dough, making sure that it is very level at the edge of the mold with no excess or air bubbles. Bake then for about 8/10 minutes in the dry oven with the flue open and preheated to 175ºC with the fan at 2, let it cool and remove the cooked dough from the mold very carefully.
  • Preservation
    Store in an airtight tupperware with absorbent paper and moisture-proof bags.

Bluefin tuna fat and collagen

Cut the eyes and put them through the chopper, mix with the water and cook in a pressure cooker for 20 minutes. Once it has rested, strain the contents through the superbag and let the resulting broth rest in the chamber in a tupperware or narrow container so that the fat is separated from the cooking collagen as best as possible. Let it cool in the chamber for about 12/24 hours until the fat can be separated from the collagen and store separately.

Tuna butter with smoked paprika

Heat the fat in a saucepan and when it is at about 100ºC, add the paprika, let it infuse for about 24 hours and strain it finely to remove any lumps from the paprika.

Matured bluefin tuna loin with colatura

  • Marinate
    Remove the skin and any bones from the tuna loin and vacuum pack at a rate of 500g of colature per 1000g of loin. Store in a packaged chamber for 24 hours (select the part of the loin with the most fat infiltration, reserving the leanest part for other preparations)
  • Cure
    Remove the loins from the bags with the colatura, drain and dry with absorbent paper. Leave in chamber with salt stones for about 7/9 days. Check the degree of curing daily to use each piece of loin at its optimal point of maturation.

National toasted pine nut

Toast in a dry oven at 145ºC without a fan, about 10 minutes. Cool to room temperature and reserve in an airtight tupperware.

Creamy tomato and chipotle

Blend all the less thickening ingredients in the robot at maximum speed, strain through a superbag and then add the gelespessa. Turbine and let it hydrate, turbine again after 1 hour and transfer to a sleeve. Reserve in camera.

Smoked bluefin tuna katsuobushi

  • Salt the loin
    Clean the tuna loin (always prioritizing the leanest parts) and cut it into long loins about 2cm thick. Place a thick layer of coarse salt on a tray and place the loins on top. Cover completely with coarse salt and let it rest in the chamber for 2 hours. Remove the salt and clean the loin with water. Dry with absorbent paper.
  • Smoke
    Prepare the smoker inside the oven (with the oven off and cold) with the olive shavings. Once it generates smoke, place the tuna on a rack and leave it inside for about 3 hours, changing the chips at 1-hour intervals.
  • Cure fish
    Once smoked, place the tuna loin in the maturation chamber until it is completely dry, between 30/45 days, turning the tuna loin every day.

Roasted pepper water seasoned with smoked bluefin tuna Katsuobushi

  • Roast pepper (8 minutes at 275°C)
    Roast the cleaned pepper halves in the oven over dry heat.
  • Infuse and strain
    Blend the roasted pepper with the rest of the ingredients and let it infuse in the chamber for at least 24 hours. Then let it decant for at least another 24 hours in a superbag.
  • Set up
    Texturize with the gelespessa and season with salt. Reserve or freeze. If it is going to be used immediately, remove the air from the canner.

Piparras water

Blend with the robot at maximum speed until it becomes a very fine cream. Strain through a superbag, squeezing to extract the maximum amount of liquid and set aside.

Piparra foam

Mix the water with the oil and emulsifiers and turbine. Rest for 15 minutes to hydrate the emulsifiers well and turbine again. Season with salt and reserve.

Egg yolk cooked with soy

  • Mix the yolk with the soy in a bowl with a whisk, incorporating as little air as possible, vacuum pack inside a sleeve at a rate of 110g per sleeve and spreading the mix as much as possible over the surface of the sleeve, then place the sleeves between two trays with holes to prevent them from moving inside the oven.
  • Cook in a pre-heated steam oven for about 10 minutes at 68ºC. Check the cooking and if it is correct, cool quickly in ice water.

Tuna fat with olive oil

Temper the two fats in a saucepan and reserve in an airtight container.

Elaboration

  • Prepare the cake and mise en place
    Cut the tuna loin into thin slices and overlap them one on top of the other on a piece of baking paper larger than the size of the cake. Place the cake upside down on top of the tuna, and pressing the mold, remove the excess tuna loin with the help of a spatula, then turn the whole so that the cake is perfectly covered with the tuna sheets. Cut the tenderloin of the matured tuna into 0.5cm cubes. Temper the tuna butter in a saucepan and submerge the tile so that it is completely impregnated with this fat, so it will be waterproofed and will remain crispy during the service of the dish. Drain and cool the tile so that the fat blocks around the dough.
  • Plating
    Place the tuna cake with the loin that we have previously painted with a little tuna fat with mild olive oil so that it shines in the center of the plate. Adjust the tile right in the center of the mochi so that this tile is attached to the sliced ​​tuna itself and does not rest directly on the plate to give a certain volume to the plating. Place all the rest of the ingredients on this tile in a harmonious way, alternating all the ingredients so that they are distributed over the entire surface of the tile and so each spoonful can have all the ingredients, supporting the spring onion petals and pine nuts in the creamy points. tomato and chipotle.
  • Serve with juice
    Grate the smoked tuna Katsuobushi with the finest microplane, wet the edge of the glass with a little moisture and then dip it in the Katsuobushi to cover the edge, add the pepper juice and finally the brined pepper foam. Serve alongside the bluefin tuna mochi.

Ingredients

Refried garlic and soy

  • 80 gr Peeled garlic
  • 100 gr Mild olive oil
  • 4.000 gr Soy sauce
  • 100 gr Dashinomoto

Roasted glazed pepper

  • 1500 gr Roasted pepper
  • Refried garlic and soy

Flour mix

  • 500 gr glutinous rice starch
  • 500 gr tapioca starch

Roasted Pepper Pie Crust

  • 700 gr Roasted glazed pepper
  • 150 gr Flour mix

Roasted bluefin tuna collar bone

  • 3,5 kg Collar bone
  • 10.000 gr Water
  • 100 gr Brine knuckle no. 1
  • 50 gr Brine knuckle No. 2
  • 200 gr Fine salt

Roasted pepper jelly

  • 1.5 kg Roasted pepper
  • 25 gr Sugar

Creamy tomato and roasted pepper

  • 300 gr Tomato Concentrate
  • 200 gr Roasted pepper jelly
  • 2 gr Fine salt
  • 4 gr Tabasco
  • 3 gr Gelespessa
  • 12 gr Extra virgin olive oil

Bluefin tuna and roasted pepper pie

  • 30 g roasted pepper pie dough
  • 20 gr Roasted collar bone
  • 5 gr Creamy tomato and roasted pepper

Crusty bread tile

  • 100 gr Wheat flour
  • 200 gr Water
  • 4 gr Fine salt
  • 2 gr Sugar
  • 15 gr Cold Gelcrem

Bluefin tuna fat and collagen

  • 1,7 kg Frozen bluefin tuna eye
  • 1,7 kg Water

Tuna butter with smoked paprika

  • 100 gr Fat and collagen (eye)
  • 2 gr Paprika

Matured bluefin tuna loin with colatura

  • 1 kg anchovy colatura
  • 2 kg Bluefin tuna loin

National toasted pine nut

  • 200 gr Pine nuts

Creamy tomato and chipotle

  • 25 gr Chipotle
  • 500 gr Tomato concentrate
  • 220 gr Water
  • 5 gr Gelespessa

Smoked bluefin tuna katsuobushi

  • 1 kg Bluefin tuna loin
  • 4 kg Special salt for meat and fish

Roasted pepper water seasoned with smoked red tuna Katsuobushi

  • 7 kg Red pepper
  • 1 kg Water
  • 160 gr Soy sauce
  • 11 gr Dashinomoto
  • 55 gr Smoked Bluefin Tuna Katsuobushi
  • 87 gr Merlot Vinegar
  • c/s fine salt
  • c/s Gelespessa

Piparras water

  • Pickled Basque chilli

Piparra foam

  • 560 gr Pepper water
  • 6 gr Paste emulsifier
  • 3 gr Gelespessa
  • c/s fine salt
  • 200 gr EVOO

Egg yolk cooked with soy

  • 100 gr Pasteurized Egg Yolk
  • 10 gr Soy sauce

Tuna fat with olive oil

  • 50 gr Mild Olive Oil
  • 50 gr Frozen Bluefin Tuna Eye

Elaboration

  • 1 u. Bluefin tuna and roasted pepper pie
  • 10 gr Crusty bread tile
  • 5 gr Tuna butter with smoked paprika
  • 2 gr Flower petals
  • 10 gr Tuna loin matured with colatura
  • 5 gr National toasted pine nuts
  • 1 gr Creamy tomato and chipotle
  • 5 gr Pearl onions

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