Tuna tartare on a bed of mustard and iced watermelon infusionSavoury recipe
Fernando del Cerro
- Oil - 150 g
- Capers - finely chopped
- Salted anchovies - finely sliced
- Chive - 250 g
Chop the chives very finely and marinate in the oil, once marinated, blend until you obtain a thick, concentrated oil.
Just before serving, mix all the ingredients together thoroughly.
- Seeded mustard - 100 g
- Water - 50 g
- Cocoa butter - QS
Mix all the ingredients well together except the Mycryo®. Spread both sides on baking paper to prevent the mustard from blackening and to dry evenly. Bake at 150°C for 20 minutes. You can also use a dehydrator. When crisp and dry, remove from the oven and cool at room temperature Sieve finely and set aside in a dry place. Finally mix the dry mustard and Mycryo® (proportion 2/3 - 1/3). Set aside in a dry place.
ICED WATERMELON INFUSION
- Frozen fruit purée 100% : Watermelon - 100 g
- Water - 108 g
- Dextrose - 40 g
- Stabilizer - 2 g
- Salt and pepper - 1 g
Mix all the ingredients together. Heat to 45°C, let the mixture cool to room temperature then freeze to process in the PacoJet®.
In this step
Brush a long shape on part of the plate using the mustard, place a large quenelle of tartare on the other side and place a small quenelle of iced watermelon infusion on top of the mustard. To finish, you can sprinkle a few grains of mustard over the tartare.