Tataki De Thon Rouge Recipe
vichyssoise d’asperge, pdt ratte rôtis, chiffonnade de Bruxelles, câpres frites, salicorne, graines de citrouille
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Ingredients
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For the Tataki
For the Vichyssoise d’Asperge
For the Roasted Potatoes (Pdt Ratte)
For the Brussels Sprouts
For the Fried Capers and Salicorn
For Garnish
Method
Preparation of Tataki
- 1
Marinate the Tuna
In a bowl, combine soy sauce and sesame oil. Add the tuna and marinate for 15 minutes.
- 2
Sear the Tuna
Heat a skillet over high heat. Sear the tuna for 1-2 minutes on each side. Remove from heat, let cool, and slice thinly.
- 3
Coat with Sesame Seeds
Roll the sliced tuna in black and white sesame seeds until well coated.
Preparation of Vichyssoise
- 4
Cook the Vegetables
In a pot, sauté chopped leeks in a bit of olive oil until soft. Add diced asparagus and potatoes, then pour in vegetable broth. Simmer until vegetables are tender.
- 5
Blend and Season
Blend the mixture until smooth. Stir in cream, salt, and pepper to taste. Chill before serving.
Preparation of Roasted Potatoes
- 6
Prepare the Potatoes
Preheat the oven to 200°C (400°F). Toss the Ratte potatoes with olive oil, thyme, and salt. Spread on a baking sheet.
- 7
Roast
Roast in the oven for 25-30 minutes until golden and crispy.
Preparation of Brussels Sprouts
- 8
Sauté the Sprouts
Halve the Brussels sprouts and sauté in olive oil with salt until golden and tender.
Preparation of Fried Capers and Salicorn
- 9
- 10
Sauté Salicorn
In the same oil, quickly sauté the salicorn until slightly tender.
Serving
- 11
Plate the Dish
On a plate, serve a portion of vichyssoise, arrange the tataki slices, roasted potatoes, Brussels sprouts, and fried capers. Garnish with sautéed salicorn and pumpkin seeds.
