Balfegó tuna, cauliflower and caviar - Balfegó
Jonatan Yélamos, head chef at La Gaia* restaurant (Ibiza Gran Hotel *** GL -Ibiza), presented this recipe made with Balfegó bluefin tuna and its stock in the
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Ingredients
- 5 gr Cauliflower : 2 gr
- 1 pc Cauliflower mousse
- 70 gr Diced Balfegó tuna belly
- 2 gr Cauliflower puree
- 30 ml Cauliflower puree soup
- 2 gr Royal Caviar Imperial Osetra 00 (50 gr can)
- 10 l water
- 1,2 L Shoda Soybeans (Yamasa)
- 600 ml Honteri Mirin Mizcan Bottle
- 1,2 L Sake Sho Chiku Bai 15%
- 1 kg sugar
- 1 kg Tuna bones and bone
- 6 kg Fresh conger eel
- 20 gr gelatin sheets
- 15 gr salt
- 400 ml Elle Vire Whipping Cream 35% (semi-whipping)
- 80 ml Balfegó bluefin tuna stock
- 2 kg Cauliflower (cook)
- 100 gr Cauliflower puree
- 100 gr fine salt
- 100 ml Balfegó Bluefin tuna stock
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