Bluefin tuna loin, pork chop, creamy sea urchin and smoked sake - Balfegó
Elaboration Bluefin tuna loin rose Cover the entire piece of tuna loin with a mixture of equal parts salt and sugar. Refrigerate for 90 minutes.
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Ingredients
- 500 g bluefin tuna loin
- 100 g foie
- Salt
- Sugar
- Caviar
- 450 g mussel broth
- 22 g sea fennel
- 125 g sake
- Charcoal oil
- 240 g sea urchin roe
- 5 g Farga EVOO
- 8 g xanthan gum
- 200 g tuna loin
- Pork chop fat
- Salmuria brine
- Nasturtium leaves
- Smoked mullet roe
- 1000 g 35% cream
- 200 g pasteurized yolk
- 100 g julienne-cut onion
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