TUNA SASHIMI, WASABI, SEAWEED, TERRAIN, CHARCOAL

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TUNA SASHIMI, WASABI, SEAWEED, TERRAIN, CHARCOAL

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Ingredients

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Tuna Sashimi
120 grams sashimi grade tuna loin
Terramin Sauce
35 grams egg yolk
1 teaspoon white wine vinegar
20 grams terramin ground
100 grams clarified butter
Charcoal Mayonnaise
35 grams egg yolk
1 teaspoon white wine vinegar
3 millilitres Squid Ink
100 grams charcoal oil
warm fish stock
Tomato Water Jelly
1 kilogram ripe tomatoes roughly chopped
3 large torn basil leaves
1 crushed garlic clove
1/2 teaspoon Salt
1/2 teaspoon Sugar
2.5 leaves Gelatine
Wasabi & Avocado Mayo
2 teaspoons wasabi powder
40 grams mayonnaise
1 teaspoon soy sauce
1 teaspoon Mirin
1/2 avocado
5 millilitres lime juice
seasoning
Cuisine:
    • Serves 2
    • Medium

    Ingredients

    • Tuna Sashimi

    • Terramin Sauce

    • Charcoal Mayonnaise

    • Tomato Water Jelly

    • Wasabi & Avocado Mayo

    Directions

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    Tuna

    1. Clean sushi-grade ahi tuna and cut into even slices.

    Terramin Sauce

    1. Whisk and cook egg yolk & vinegar over a bain marie to a pale colour and then add the butter in a slow drizzle whisking continuously, then add terramin powder and season to taste.

    Charcoal Mayonnaise

    1. Whisk egg yolk in clean bowl over a bain marie with the vinegar, cook until pale in colour and then drizzle in oil and ink to achieve the flavour and colour required.
    2. Add fish stock to gain correct consistency.

    Wakame Seaweed

    1. Soak in fish stock to soften to place under tuna.

    Tomato Water Jelly

    1. Prep time: 30 minutes plus macerating, draining and setting time.
    2. Serves 6
    3. Toss tomatoes with basil, garlic and seasoning, leave to mascerate at room temperature.
    4. Place mix into processor and blitz then wrap in muslin cloth and tie into pouch.
    5. Place above a clean bowl and leave over night to extract the water required for the jelly (this can be used to make an amazing white tomato risotto).
    6. Soak the gelatie in a small amount of the water to soften .
    7. Measure 500ml of tomato water and then place 120ml of this into a saucepan and heat gently, slowly add and stir in gelatine to dissolve dissolve …do not boil.
    8. Add the warm water to rest of mix, stir well and then place into fridge to chill and set.
    9. Serve diced on the tuna sashimi.

    Wasabi & Avocado Mayo

    1. Clean avocado and place in processor, add mayo, wasabi, soy sauce, mirin and blitz.
    2. Season to taste.
    3. Add lime juice and mix well , cover and refrigerate until needed.

    Assembly

    1. To assemble the dish, place the tuna sashimi in an arc on top of the wakame seaweed and then add diced tomato water jelly, diced daikon marinated in citrus juice, roasted sesame seeds, pickled ginger and a honey, lime and ginger infused hay milk foam seasoned with scallop powder.
    2. Then garnish the rest of the plate with the following:
      1. Terrain sauce
      2. Charcoal mayo
      3. Wasabi and avocado mayo
      4. Hawaiian black lava salt
      5. Caspian Keta caviar

     

    Andrew Gaskin

    In his 35-year-long career Andrew Gaskin (UK) has travelled nearly the entire world, worked with world renowned chefs in famous restaurants and prepared dinners for many a celebrity, including Her Majesty Queen Elizabeth II of England at CHOGM in Malta.

    Gaskin has worked for the Starwood hotel chain as the head chef at their hotels in Malta and locations across Africa, China, Thailand and Sardinia, as well as on the exotic Pacific island of Bora Bora. Furthermore, he has worked with the Michelin-star chefs Michel Rostang and Fulvio Pierangelini, and was stagiere in the teams of numerous Michelin-star restaurants ,in Rome (one star), Monte Carlo and Paris (two stars), and Bray (three stars) in UK with the famous Heston Blumenthal.

    He describes his own style of cooking as innovative, light and inspired by the Mediterranean, with continued appreciation for the locally available products. In the years he has been inspired by Professor Hubert from his culinary school, who taught him the basics, Marco Pierre White, whose dedication to top quality and perfection he immensely appreciates and Heston Blumenthal, with his creativity and constant re-examination of all the culinary aspects.

    Today he works as the Cluster Executive chef of Maistra’s luxury hotels in Rovinj and you can try his dishes at the Chef’s table within the Wine Vault restaurant kitchen of the Monte Mulini Hotel, one of the leading hotels of the world (Gault & Millau 16/20).

    “With some minor detours, my life has taken me from a big city such as London to the Adriatic coast and the beautiful little town of Rovinj. I’m looking forward to the challenge of further improvement of the culinary offer across the Maistra luxury division hotels. In that regard, I particularly emphasize the use of only the best local ingredients produced by suppliers that I have picked personally” says Gaskin, adding that each restaurant will have its own story that will rely on the people standing behind it: chefs, farmers, fishermen… All of this will complement the rich international experience he is bringing with him. On question what he aims to accomplish with his cooking, Andy replies briefly: “Happy guests, that’s my primary aim.”

    Andrew Gaskin has won two silver medals at the ScotHot World Culinary Grand Prix (Cold and Hot Kitchen), and has a number of trophies and medals from the days he competed in Salon Culinaires across Europe.

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