Red tunny, potato and scallops, emulsion and new mountain greens
0.25 h
4 raciones
Difficulty:
Fácil
Ingredients
Red tunnyBlack 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
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.
