Balfegó, the only wild bluefin tuna company maintained with environmental sustainability certification See certificate
Traceability QR Code
Do you know the origin of Balfegó tuna?
You must insert the code to continue
Recipes

#Recipe

Profile Image Daniel Alvarez

Pickled cheek, sea cake and snails

Recipes

#Recipe

Recipe Image Play icon 39

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 aj