Tartare of bluefin tuna otoro, pickled mushroom shavings & nasturtium

Marjorie Small

Marjorie Small

29th March 2019

Tartare of bluefin tuna otoro, pickled mushroom shavings & nasturtium

Recipe by Luke Selby from HIDE

Ingredients

  • Miso emulsion:
  • 3g Garlic
  • 3g Ginger
  • 30g Rice wine vinegar
  • 30g Miso
  • 60g Egg yolks
  • 100g Water
  • 20g Honey
  • 3g Salt
  • 1g Xanthan gum
  • 210g Vegetable oil
  • - Blend the first 9 ingredients in the blender until smooth, then add the xanthan gum.
  • - Gradually add the oil to form a smooth emulsion, then finally add the remaining xanthan gum.
  • - Pass through a chinois. Senior chef to approve. Keep in a piping bag / squeezy bottle.
  • King oyster mushrooms:
  • King oyster mushrooms
  • Pickle liquor
  • - Thinly slice the mushrooms on mandolin or slicer to achieve perfect shavings.
  • Allow approx 2-3 per ptn.
  • - Dip to order in the pickle liquor to wilt, then remove after 2 secs.
  • Tuna tartare:
  • 750g Bluefin otoro, finely minced
  • 60g Dashi vinegar
  • 10g Wasabi, grated
  • 8g Salt
  • - Mix together just before service and keep on ice.
  • Vinegar dew drops
  • 1l Water
  • 1l Chardonnay vinegar
  • 250g Sugar
  • 8g Salt
  • 20g Agar agar
  • 4 leaves Gelatine
  • - Bring the water, vinegar, salt and sugar to a boil, whisk in the agar and simmer for 2 mins to dissolve.
  • - Remove from the heat and whisk in the gelatin to dissolve. Pour into a tray to set.
  • - Blend until smooth in a vitaprep, then place in a bowl and vacpac until clear: approx. 5 times. Check with senior chef. Transfer to a piping bag and cut the smallest aperture.

Method

Assemble:
Nasturtium leaves x 3 (Alaska, large – no smaller than a 50p)
Fennel fronds x 2
Kinome x 1
- Pipe ½ tbsp. of miso emulsion from 11 o’ clock to 3 o’ clock.
- Top with 30g of tuna tartare (1 full tbsp.), creating height. Have this on top of the miso.
- Pick the top leaves off the kinome and scatter onto the tuna. This is to create a stem look to the leaf.
- Drape the mushroom shavings over the tuna, covering it completely.
- Place on top the nasturtium, kinome and fennel tips. Pipe a small amount of the vinegar gel onto the centre of the nasturtium leaf.

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