Bluefin tuna with Frankfurt green sauce and horseradish - Balfegó
We are pleased to share the proposal presented by Marvin Böhm at Koch des Jahres, the most prestigious gastronomic competition in Germany.
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Ingredients
- 100 g Balfegó bluefin tuna belly
- 100 g Balfegó bluefin tuna loin
- 100 g herbs (parsley, chervil, tarragon, pimpernel, chives, dill, lovage, and garden cress)
- 100 g coarse salt
- 1 potato
- 1 shallot
- 50 g radish
- 500 g Balfegó bluefin tuna bone
- 500 g Balfegó bluefin tuna secret cut
- 500 g Balfegó bluefin tuna bloodline
- 50 g tuna flakes
- 3-4 l water
- 50 g green herb paste
- 50 g tapioca flour
- 20 g horseradish cream sauce
- 20 g egg yolk
- 300 g grapeseed oil
- 150 g egg yolk
- 50 g yogurt
- 20 g green paste
- 1 green radish
- 1 red radish
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