Food Recipes

Carpaccio de thon blanc aux fraises, poivre de Sichuan et tuile d’amande croustillante Albacore Tuna Carpaccio with Strawberries, Crunchy Almond Tuiles.

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Carpaccio de thon blanc aux fraises, poivre de Sichuan et tuile d’amande croustillante Albacore Tuna Carpaccio with Strawberries, Crunchy Almond Tuiles.

Serves 6 / Preparation: 45 minutes / Cook: 10 minutes

1×1 lb 5 oz 600 g albacore tuna fillet

1 tbsp 15 g butter

2 ½ tbsp 30 g superfine (caster) sugar

 1 tbsp 15 ml strawberry juice

3 tsp 8 g all purpose (plain) flour

1 tbsp or 1 oz 15 g chopped almonds

2 tbsp 30 ml balsamic vinegar

1 ½ tsp 3 g potato starch (flour)

Salt and ground white pepper

2 tbsp 30 ml olive oil extra virgin

2 ½ oz 70 g parmesan cheese

6 ½ oz 180 g strawberries

1 cup loosely packed 20 g Sichuan pepper sprouts

1 scant tbsp 6 g powdered ginger

1 tbsp / 18 g fleur de sel (sea salt crystals)

Sichuan ground pepper.

I… Trim away and discard any remaining dark flesh on the tuna. Cut the tuna into paper-thin slices. Overlap the slices to form rosettes on 6 plates; refrigerate.

2 …Prepare the almond tuile batter: Cover a baking sheet with baking parchment, Melt the butter and stir in the sugar. Add the following ingredients successively, mixing after each addition: strawberry juice, flour, chopped almonds. Use the back of a wet spoon to shape 12 thin discs about 4 in (10 cm) in diameter on the baking sheet.

3 … Preheat the oven to 340°F,170°C, or gas mark 3. Bake the tuiles for 7 to 10 minutes until evenly golden. Remove from the oven, cool, and set aside on a plate. Be careful when moving the tuiles, they are fragile and will break easily. When cooked, they should be wafer-thin, almost transparent, and look like lace.

4 … Combine the balsamic vinegar and potato flour in a small saucepan and bring to a boil. Remove from the heat. Whisk in 2 pinches of salt and one of pepper, then whisking continuously, add the olive oil. Strain and set the vinaigrette aside.

5 … Use a vegetable peeler to shave curls from the long side of the parmesan. Cut the strawberries lengthwise into paper-thin slices.

6 … Remove the carpaccio from the refrigerator; sprinkle with vinaigrette. Garnish the plates with sliced strawberries and parmesan curls. Decorate with the Sichuan sprouts and tuiles. Dust with powdered ginger, fleur de sel, and Sichuan pepper to taste.

Chef’s Tips

 Choose the gariguette or mara des Bois strawberries according to Market availability. The gariguette is one of the most prized varieties in France. They come on in late spring or early summer. The Mara des Bois are strawberries with a rare balance of sweetness and acidity. Also, be sure to serve a top-quality extra virgin olive oil on the side–use it to generously sprinkle the Carpaccio.

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