Bluefin tuna cheek and foie gras wrapped in bacon

Rulo De Carrillera Y Foie Con Camisa De Panceta Y Guiso De Trigo 3 Scaled
Mediterranean Cheek Basic

Ingredients

  • 2 slices of Balfegó bluefin tuna cheek
  • 50 g Foie gras
  • 100 gr Port Sauce
  • 4 Iberian bacon strips
  • Parsnip soup (for serving)
  • Raspberries (for serving)
  • Almond crumbs (for serving)
  • Salt
  • Pepper
  • EVOO

Production

Preparation

  1. Cook the cheek in a Roner at 65ºC for 18 minutes
  2. Score the foie gras in the frying pan and set aside
  3. Place the bacon slices together on the film wrap to form the base of the roll
  4. Break up the cheek and place it on the bacon base
  5. Cut the foie gras into pieces and place it on the cheek
  6. Wrap the film around it to form a roll
  7. Leave to stand in the refrigerator for 24 hours
  8. Cut the roll into 5 cm pieces and glaze in port wine in the frying pan

Serving

  1. Add a base of parsnip soup
  2. Place the glazed roll and the almond crumbs on top
  3. Garnish with raspberries