HERITAGE-STORIES-ISSUE-1-2017 - Page 38



The Chef’s
Signature Dish
LE CHÂTEAU DE BEL OMBRE
MARINATED TUNA
IN BEL OMBRE GARDENS’ SPICES AND FOIE GRAS BALLOTTINE, SERVED WITH
AUBERGINE MARMALADE, PICKLED GINGER AND TAMARIND SAUCE.
INGREDIENTS
INSTRUCTIONS
Marinated Tuna
Tuna
Tuna
Cajun spice mix
Ground pepper
Fine salt
Aniseed
Coriander seeds
Olive oil
250 g
5g
3g
10 g
3g
5g
50 ml
––
––
Aubergine Marmalade
––
Foie Gras ballottine
Foie gras
Armagnac
Pink salt
Brown sugar
500 g
20 ml
2g
6g
Small aubergine
Maple syrup
Red wine
Cinnamon stick
Star anise
100 g
50 g
500 ml
10 g
15 g
Pickled Ginger
Ginger
White vinegar
White sugar
20 g
150 ml
30 g
––
––
Tamarind paste
Brown sugar
Dried chilli
Water
100 g
35 g
5g
500 ml
Put the foie gras, Armagnac, pink salt and brown
sugar in vacuum-packed plastic and leave to marinate
for 24 hours.
Cook the foie gras in the oven at 90o for 13 minutes,
then let cool for 2 hours. Remove the nerves
and season.
Make small ballottines with the foie gras
and aubergine marmalade.
Pickled Ginger
––
––
Peel the ginger into thin slices.
Set the ginger slices in a saucepan, add vinegar
and sugar. Cook for 15 minutes.
Tamarind Toffee
––
Tamarind Sauce
Combine the red wine, cinnamon stick, star anise,
maple syrup and aubergine (cut in halves) in a
saucepan over low heat, and reduce to a syrup.
Foie Gras Ballottine
––
Aubergine Marmalade
Grind the spices in a blender and toast them. Strain
through a tammy cloth. Cut the tuna into slices and
marinate in the spice mix.
Pour olive oil in a frying pan and cook the tuna on
both sides. Set aside.
––
––
Cook the sugar into caramel, add the dried chilli,
water and tamarind paste.
Cook for 35 minutes on low heat and sieve.
Set aside.
Set-up
––
––
––
Cut the tuna into slices of about 10 cm long.
Cut rings of foie gras.
Serve on a plate with the side items.
36

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