Elaboration
Cheek ball
Cook the cheek at 90°C for 35 min. with the spices and crumble. Reserve the juices and form a ball with the boiled cabbage leaf. Rest cold.
Pickled Veloute
Make a saucepan with the vegetables, herbs and oil over low heat. Add the tuna broth and cheek juice. Crush and strain. Let it rest for 12 hours. Texturize.
Sea cake
Brown the onion and garlic, add the cheek trimmings and cook over medium heat. Add the broth and reduce over low heat for two hours. Crush and strain. Freeze in molds.
Snail sauce
Add the sauce and let it infuse with the herbs and snails over medium heat. Pour the broth and let it reduce for 3 hours. Strain and let it rest in the cold. Texturize.
Cauliflower cream
Roast the cauliflower and mash together with the butter. Strain and reserve.
Ingredients
Cheek ball
- 1 pc. tuna cheek
- 1 cabbage leaf
- 3 garlic cloves
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 2 chillies
- 1 bay leaf
- Olive oil
- Salt
- Pepper
Pickled Veloute
- 200 g tuna broth
- 100 g julienned onion
- 60 g carrot
- 20 g garlic
- 2 g thyme
- 2 g rosemary
- 1 bay leaf
- 3 g black peppercorns
- Olive oil
- Salt
- 7 g emulsifier/L
- 2.5 g xanthan/L
- Cheek cooking juice
Sea cake
- 1000 g cheek trim
- 1 pc julienne onion
- 1 clove garlic
- 1000 g mussel broth
Snail sauce
- 250 g snail
- 200 g caldo atún
- 4 g thyme
- 4 g romero
- 4 g peppermint
- Stir-fry 1 and 2
- 10 g kappa/liter
Stir-fry 1
- 65 g onion
- 40 g fennel
- 10 g diente ajo
- 10 g olive oil
- 20 g trimmed ham
- 30 g chamomile
Stir-fry 2
- 1 bay leaf
- ½ ud sweet red pepper
- 5 g black peppercorns
- 1 pc cayenne
- 8 g paprika from La Vera
- 50 g crushed tomato
Cauliflower cream
- 500 g cauliflower
- 100 g butter
Bluefin Tuna Cheek
Bluefin Tuna Cheek
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