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 Elaboration

Sear tuna belly to rare/ medium rare; rest and slice in half.

Using a piping bag or squeeze bottle, place a few drops of the puree on the plate.

Place sliced tuna next to the puree.

Add the tomato relish and farofa on top of part of the fish.

Drizzle in the beurre noisette citron.

 

Garnish with malden sea salt.

 

Farofa

Sweat...

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 Elaboration

Sear tuna belly to rare/ medium rare; rest and slice in half.

Using a piping bag or squeeze bottle, place a few drops of the puree on the plate.

Place sliced tuna next to the puree.

Add the tomato relish and farofa on top of part of the fish.

Drizzle in the beurre noisette citron.

 

Garnish with malden sea salt.

 

Farofa

Sweat aromatics in coconut oil till translucent and tender; add cassava flour, sauté till golden brown and crispy; season to taste with S+P

Tomato Relish

 

Combine all ingredients in a mixing bowl, season to taste set aside

Avocado Puree

Blend in all ingredients till combined; adjust seasoning; set aside

Beurre Noisette Citron

Leave butter at room temperature until soft

Place butter on a pot o low heat, cooking slowly until it dissolves.

Add the lemon peel and continue cooking with the peel on low heat for another 15 minutes, stirring on occasion with a whisk so to incorporate solids; remove the peel, continue the cooking process until the solids turn golden brown.

Remove from heat, cool using a mixing bowl over ice, stirring with the whisk, making sure to incorporate all solids evenly so they don’t sink to the bottom;

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Ingredients 4 persons
  • Farofa
  • 200 g cassava flour
  • 60 g finely chopped trinity aromatics in equal parts: ginger
  • shallots
  • garlic
  • 50 g coconut oil
  • Tomato Relish
  • 4 tomatoes
  • 1 red onion
  • 3 g cilantro
  • 20 mL olive oil
  • 5 mL lime juice
  • 5 mL red wine vinegar
  • Salt and Pepper to taste
  • Avocado Puree
  • 4 ripe avocados
  • 10 mL olive oil
  • 20 mL lime juice
  • 5 mL tabasco sauce
  • 1 g ground cumin
  • Salt and Pepper to taste
  • Beurre Noisette Citron
  • 500 g unsalted butter
  • 20 g lemon peel.
Recipes. The Cook & Chef Institute