Belly with geleé bluefin tuna stock - Balfegó
Elaboration Demiglace - Roast the apples, tomatoes, carrot, onion, leek and celery in the oven with a good splash of oil.
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Cooking tools:
- Oven
- Baking sheet
- Stockpot
- Saucepan
- Stove
- Fine-mesh sieve
- Blender
- Grill pan
- Chef's knife
- Cutting board
- Wooden spoon
- Kitchen scale
- Measuring spoon
- Kitchen timer
- Plate
Ingredients
- 5l of Balfegó bluefin tuna stock
- 1kg sour apples
- 500ml red wine
- Olive oil
- 2 ripe tomatoes
- 500 g carrot
- 200g of onion
- 200 g of leek
- 100 g of celery Salt
- 500 g of sour apple
- 450ml cider
- 1 tbsp cloves
- 1 tbsp cinnamon powder
- 1 tbsp pink pepper
- 1 tbsp nutmeg
- 15g chopped fresh ginger
- 10g orange peel
- 150g brown sugar
- 300ml fresh lemon juice
- 80 gr of Balfegó belly
- 1 sour apple
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