Bluefin tuna in our surroundings - Balfegó
Chef Cristobal Muñoz, finalist of Chef Balfegó 2021, presents a recipe that highlights the exquisite essence of bluefin tuna.
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Cooking tools:
- Pressure cooker
- Blender
- Fine-mesh sieve
- Piping bag
- Silicone baking mat
- Slicer
- Kitchen shears
- Fermentation jar
- Kitchen scale
- Offset spatula
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Refrigerator
- Plate
- Glass
- Saucepan
Ingredients
- 300 g Balfegó blue fin tuna loin
- 200 g pollen
- 40 g koji
- 60 g mineral water
- 12 g salt
- 75 g soy sauce
- 30 g rice vinegar
- 14 g brown sugar
- 12 g garlic
- 14 g ground ginger
- 130 g mineral water
- 5 g sesame oil
- 35 g pollen garum
- 1000 g mineral water
- 10 g alginate
- 380 g mineral water
- 180 g kidney beans
- 28 g onion
- 15 g carrot
- 6 g toasted garlic
- 1 unit bay leaf
- 1 unit clove
- 200 cooked beans
- 56 g bean cooking water
- 28 g butter
- 2.8 g calcium lactate gluconate
- 10 g smoked eel
- 120 g ham broth
- 44 g toasted ham
- 4 g ham fat
- 13 g oblate
- 20 g pollen
- 4 g oblate sheet
- 100 g Iberian jwol
- 30 units Casalba
- 30 units rosemary flowers
- 50 units
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