John Myers
Contents
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Ingredients
- 2 Loup de mer fillet with skin
- 700 g Tuna sushi quality
- 3 tbsp Dill tips
- 3 tbsp Leaf parsley finely chopped
- 3 Allspice grains
- 4 Black peppercorns
- 3 Juniper berries
- 2 tsp Yellow mustard seeds
- 0,5 tsp Coriander seeds
- 4 tbsp Olive oil
- 2 tsp Fleur de Sel sea salt
- 2 tsp Sugar
- 2 tbsp Lemon juice
- 1 tbsp Lemon zest
Instructions
- Wash the fish fillet and pat dry. Rotate the spice grains through a spice grinder. Mix all the spices and herbs together. Place a fish fillet with the skin side down in a suitable container, drizzle the meat sides with the lemon juice, brush with oil and top with all the beetling ingredients on the meat side. Cover the other half with the skin facing up.
- Cover the vessel with foil and place it in the KS. Turn the fillets after 10 hours. After another 10 hours, the fish is cooked through. Cut the fish meat into as thin slices as possible towards the skin side. If the slices are too thick, plate a little.
- Spread the vegetable sauce on a large platter or tray and, starting with the tuna, lay out the platter. In a bowl, stir some soy sauce, finely chopped horseradish, pepper and thyme leaves, and brush on the tuna.
- In a bowl, stir some soy sauce with a spoonful of horseradish, pepper and brush the tuna. Place the loup de mer on the tunacarpaccio and sprinkle with the tomato cubes as described in the vegetable sauce. Cover with foil and leave to stand in the refrigerator.
Nutrition
Serving: 100gCalories: 269kcalCarbohydrates: 3.8gProtein: 15.7gFat: 21.3g
