Albacore tuna sahimi, buttermilk dressing, wasabi espuma, ginger jelly
Gluten free, Salmon and tuna, Vegetables and Fruits
In the spirit of "bistro" cuisine, here's a recipe worthy of the finest places.
IngredientsRecipe for 4
Soya and Yuzu sauce
Preparation time: 45.00 min
Clean the peas sprouts.
Chop the ginger.
- Tuna sashimi
Keep the tuna on a container filled with ice.
Slice the tuna (3 to 4 mm) against the fibre.
Put aside in the fridge.
- Ginger jelly
In a pot, mix the ginger with water, sugar and agar-agar.
Bring to a boil while mixing to dissolve the agar-agar and keep boiling for a minute.
Pour in a container and put aside in the fridge. The mix should jelly under 70°C.
Once cool, cut in small pieces and blend. Pour in a pipette.
- Wasabi foam
Bring to boil milk and wasabi powder. Whisk to dissolve the powder.
Remove from heat and add the 35% cream. Pass threw a fine mesh sieve and pour in a siphon.
Add 2 gas cartridge, lay down the bottle in the fridge and let aside for 3 hours.
Shake well the siphon before using.
Mix together the ingredients with a whisk without the poppy seeds.
- Soya and yuzu sauce
Mix the ingredients and pour in a pipette,
- Plating and garnish
Dip the tuna slices in the dressing and place them in a plate.
Sprinkle with poppy seeds and garnish with few drops of ginger jelly around and soya sauce on the fish.
Add 3 balls of wasabi foam.
Season with fleur de sel
Garnish with young peas sprouts and serve.
You can cook this dish with all kinds of white fish, sea bass, bream...
Class with similar recipe
L'ATELIER DU CHEF
Bistronomie, when haute cuisine meets Bistro cuisine
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