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Method:

 

Grind the cumin with the nuts and sugar in a mortar. Spread over the seasoned tunny and cook in a pan with olive oil.


For the potatoes: create a mousseline from the shallots, the cream, the bechamel sauce and the scallop tripe. Season, then fill the scooped out potatoes and cook in the oven at 170ºC for about 7 minutes.


Make the...

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Method:

 

Grind the cumin with the nuts and sugar in a mortar. Spread over the seasoned tunny and cook in a pan with olive oil.


For the potatoes: create a mousseline from the shallots, the cream, the bechamel sauce and the scallop tripe. Season, then fill the scooped out potatoes and cook in the oven at 170ºC for about 7 minutes.


Make the emulsion using the avocados, lemon juice and the remaining ingredients until achieving the consistency desired.Spread the Gruyère cheese into a non-stick pan, melting it into a thin layer. Remove from the heat when it starts to colour.


Finish off with a hint of greenery by adding the achillea shoots, sheep´s sorrel, woodsorrel and new clove leaves.

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Ingredients 4 persons
  • Red tunny
  • Black cumin
  • Macadamia nuts
  • 10 g white sugar
  • Sea salt
  • Cayenne pepper
  • Olive oil
  • New potatoes
  • Scallop tripe
  • Shallots
  • Single cream
  • Egg yolks
  • Bechamel sauce
  • Sea salt
  • White pepper
  • Avocados
  • Lemon juice
  • Peanut oil
  • Sea salt
  • White pepper
  • Gruyère cheese
  • Achillea shoots
  • Sheep´s sorrel
  • Woodsorrel
  • New clove leaves
Recipes. The Cook & Chef Institute