Confit tuna head meat with red prawn bisque sauce, Thai garlic cream foam, and red prawn tartare - B

Ingredients

• 50 gr Prawn Heads
• 200 gr Leeks
• 100 gr Celery
• 200 gr Onion
• 140 gr Carrot
• 100 ml Orange Juice
• 300 ml Brandy
• 100 gr Tomato paste
• 100 gr Cinnamon
• 3 L Water
• 100 ml Olive oil
• 150 gr Dry Garlic
• 1 L Cream
• 5 gr Kaffir Lime Leaves
• 20 gr Green Curry
• 1 gr Salt
• 6 kg Head Meat
• 15 gr Fine Salt
• 3 gr Black Pepper
• 140 gr Confit Head Meat
• 55 gr Bisque Sauce
• 18 gr Prawn tail
• 15 gr Thai garlic cream
• 1 Maldon salt