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Recipe
 
Heat up the grill.
 
Season the tuna with salt and Espelette pepper.
 
Seal each side quickly on the grill. The tuna must remain almost raw.
 
Leave to cool and cut into 1 cm thick slices. Place them on a plate and marinate in smoke oil, mandarin juice, salt and Espelette pepper.
 
Cut one parsnip in two. Place in a...

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Recipe
 
Heat up the grill.
 
Season the tuna with salt and Espelette pepper.
 
Seal each side quickly on the grill. The tuna must remain almost raw.
 
Leave to cool and cut into 1 cm thick slices. Place them on a plate and marinate in smoke oil, mandarin juice, salt and Espelette pepper.
 
Cut one parsnip in two. Place in a saucepan with the clove of garlic, rosemary, juniper berries and smoke oil. Cover and cook for about an hour on a low heat.
 
 
 
Chef's tip: grill briefly for greater flavour.
 
 
Once cooked, blend and add in agar-agar.
 
Tip the parsnip purée into a saucepan and cook on a low heat for 3 minutes. Pour the result into a silicone mould. Secure with a toothpick in the mould.  Place in the freezer. Once frozen, remove from the mould before returning purée to the freezer.
 
Peel the parsnips; cut in thick slices and place in a pan; juice the citruses. Add water and a good pinch of salt. Cook on a low flame. Once cooked, blend the parsnips, rectify the seasoning and set aside.
 
Peel and cut 2 segments of the juiced mandarin into small pieces.
 
Squeeze the remaining mandarins and add the Kappa. Boil for 1 minute and skim.
 
Soak the frozen parsnip for a few moments to remove the frosting, then place on the plate.
 
 
Chef's tip: wait a few minutes and remove the toothpick after placing on a flat surface.
 
 
 
Let the frosting cool at room temperature, then blend. Pour into a pastry bag (without a cartridge).
 
Peel the final parsnip and cut 10 slices lengthwise using a peeler. Fry for several minutes at 160ºC. They must be properly browned. Place on paper towel and salt immediately.
 

Prepare the plates with all the ingredients and finish with a touch of sea salt. 

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Ingredients 4 persons
  • FOR THE TUNA
  • Tuna Saku - 500 g
  • Smoke oil - 1 dl
  • Salt - To taste
  • Espelette pepper - 1 pinch
  • Rosemary - 1 sprig
  • Garlic - 1 clove
  • FOR THE TEXTURED PARSNIPS
  • Parsnips - 4
  • Smoke oil - 1 dl
  • Juniper berries
  • Garlic
  • Mandarins - 5
  • Green lemon - 1
  • Yellow lemon - 1
  • Rosemary
  • Sea salt
  • Agar-agar - 2 g
  • Kappa gum - 3 g.
Recipes. The Cook & Chef Institute