Bluefin tuna cheek, hollandaise and pickles - Balfegó
Chef Cristobal Muñoz, finalist of Chef Balfegó 2021, reveals an appetizing recipe made with the inner part of the tuna face, the cheek.
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Cooking tools:
- Pressure cooker
- Vacuum sealer
- Coffee grinder
- Blender
- Siphon
- Fine-mesh sieve
- Cookie cutter
- Grill pan
- Nonstick skillet
- Oven
- Plastic wrap
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Pot
- Mixing bowl
- Plate
Ingredients
- 550 g Balfegó bluefin tuna cheeks
- 50 g onion
- 20 g carrot
- 500 g veal leg
- 500 g water
- 20 g leek
- 20 g mild oil
- 5g Salt
- 3 g pepper grain
- 1 pc bay leaf
- 50 g pasteurized yolk
- 260 g clarified butter
- 20 g mineral water
- 5 g honey
- 10 g Dijon mustard
- 5 g pickled peppers
- 5 g pickled pepper liquid
- 80 g corn smoothie
- 3 g corn vinegar
- 1 pc granny smith apple
- 30 g sugar
- 250 g apple cider vinegar
- 1 g peppercorn
- 3 g salt
- 150 g mineral water
- 5 g lemon thyme
- Thyme
- 20 g popcorn
- 100 g olive oil
- 40 pcs capers
- 50 g pickled cucumber
- 50 g tender corn
- 8 pcs pickled peppers
- 30 pcs nasturtium leaf
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