John Myers
Contents
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Ingredients
Vitello Tonnato
- 200 g Saddle of veal
- 50 g Mayonnaise
- 50 g Tuna canned
- Worcestershire sauce
- 1 tsp Lemon juice
- 1 tsp Capers
- Salt and pepper
- Germ oil
Tuna tartar with soy ginger cold bowl and wasabi air
- 75 ml Lime juice
- 75 g Sugar
- 2 piece Lemongrass stalk
- 5 piece Lime leaves
- 0,5 piece Fresh ginger
- 20 g Candied ginger nuts
- 50 ml White balsamic vinegar
- 40 g Ketjap Manis
- 3 g Dayong
- 10 g Masala
- 40 ml Soy sauce
- 125 ml Ginger ale
- 70 ml Olive oil
- 50 ml Grapeseed oil
- 100 g Tuna sushi quality
- 50 ml Water
- 1 g Soy lecithin
- Salt and pepper
- Fleur de Sel sea salt
- Lemon oil
- Wasabi
- Cress (garden cress)
Carpaccio
- 100 g Tuna sushi quality
- 25 g Wild herbs Salad
- 10 g Shiso cress
- 10 g Dijon mustard
- 25 g Forest honey
- 30 ml White balsamic vinegar
- 20 ml Water
- 30 ml Lemon oil
- 60 ml Olive oil
- Salt and pepper
Fried tuna with avocado cream
- 100 g Tuna sushi quality
- 1 tsp Black pepper
- 1 tsp Fennel seeds
- 1 tsp Aniseed
- Fleur de Sel sea salt
- 1 piece Avocado
- 1 piece Lemon
- Salt and pepper
- Olive oil
- 5 piece Radish
- 1 piece Cucumber
- Dill
Instructions
Vitello Tonnato
- Season the veal saddle with salt and pepper, fry both sides in a little germ oil and cook at 90 ° fan temperature to 55 ° core temperature. Let cool and cut into thin slices.
- For the tuna sauce, finely puree the tuna, mayonnaise, capers, Worcester sauce, anchovies and a little lemon juice using a mixer and season with salt and pepper.
- Arrange the tuna slices, napkin with the sauce and garnish with a caper apple each.
Tuna tartar with soy ginger cold bowl and wasabi air
- For the soy ginger cold peel, bring lime juice with sugar, finely chopped lemongrass and the lime leaves to the boil, let it steep for 10 minutes and pass through a sieve.
- Cut the ginger into large pieces and puree it together with the vinegar, sweet soy sauce, dayong, masala, ginger ale, soy sauce and the previously prepared lime syrup. Mix in both oils. Pass everything through a sieve and refrigerate. Serve as cold as possible.
- For the tuna tartare, tear the tuna into fine pieces with a fork and season with the zest of a lime (peel), lemon oil, fleur de sel and pepper.
- For the wasabi foam, add the soy lecithin to the water and season with wasabi, a dash of lime juice, salt and pepper. With the soy lecithin, the liquid can be whipped into an airy foam with the help of a magic wand.
- Fill the tartare into glasses and pour the cold bowl over it. Garnish with the wasabi foam and cress.
Carpaccio
- For the dressing, beat mustard, honey, balsamic vinegar and water with a hand mixer. Let the two oils run in while constantly mixing. Finally, season the finished dressing with salt and pepper.
- Cut the tuna into wafer-thin slices and serve directly on plates. If you put it in the freezer an hour before use, it will freeze up easily and is much easier to cut. Marinate the tuna slices with the dressing and season with salt and pepper. Spread the herb salad and cress on the carpaccio and also drizzle with the dressing.
Fried tuna with avocado cream, cucumber and radishes
- Finely grind the spices. Cut the tuna into bars approx. 3 cm thick and roll them in the spice mixture. Fry briefly on all sides in olive oil. The tuna should stay raw in the middle. After slicing, season with fleur de sel.
- Peel the avocado and remove the stone. Puree the pulp, add the lemon juice, salt, pepper and olive oil to taste. Peel the cucumber, cut into even cubes and season with finely chopped dill, pepper and salt. Cut the radishes into slices and marinate with salt and pepper.
Nutrition
Serving: 100gCalories: 281kcalCarbohydrates: 9.1gProtein: 8.9gFat: 23.3g
