Balfegó bluefin tuna loin pipirrana - Balfegó
Ruben Sanchez, finalist of Chef Balfegó 2021 and chef of the restaurant Epílogo (Tomelloso) shows us how to prepare a very special and exquisite dish.
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Cooking tools:
- Piping bag
- Fine-mesh sieve
- Squeeze bottle
- Oven
- Stove
- Saucepan
- Saute pan
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plastic wrap
- Baking sheet
- Plate
Ingredients
- 25 gr of Balfegó bluefin tuna loin per person
- 1 red bell pepper
- 1 green bell pepper
- 1 white onion
- 1 red onion
- 1 l. Sushi vinegar
- 100 ml sherry vinegar
- 20 ml white wine vinegar
- 500 ml white wine
- 1 1/2 l water
- 12 egg yolks
- 300 ml soy sauce
- 100 ml Pedro Ximénez
- ½ tomato
- ½ red bell pepper
- ½ green bell pepper
- ½ red onion
- Rosemary bouquet
- ½ l. milk
- 1 clove of garlic
- 1 dash of evoo
- ½ cream at 35% mg
- 1 sheet nori seaweed
- 1 l. tpt
- Lime zest
- Pea shoots
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