Marinated
Tuna with Green Asparagus
and Capers Pancake
By Executive Chef Rainer
Sigg, Adlon Restaurant, Berlin, Germany
Marinated
Asparagus Ingredients:
(Measurements
in Grams)
16
Green asparagus
20 ml Lemon juice
60 ml Olive oil
1 Tsp Diced shallots
1 Tsp Minced chervil
1 Tsp Minced parsley
1 Tsp Minced chive
TT Salt, Ground Pepper
Procedure:
Peel
the asparagus and blanch in light salted boiled water,
so that the asparagus still has bite. Season the lemon
juice with salt and pepper and montée with olive
oil. Add the shallot brunoise and the herbs. Perhaps season
again. Marinate the asparagus with the vinaigrette.
Marinated
Tuna Ingredients:
1
kg Tuna filet (yellow fin)
30 grams Salt
35 grams Sugar
1 cl Cognac
1 cl Malteser Aquavit
1 cl White port wine
1 Lemon (juice of 1 lemon)
2 Tsp Minced Chervil
20 grams Ginger
Procedure:
Clean
tuna from all tendons and put in a rectangular vessel.
Marinate with the alcohol mixture and the lemon juice.
Peel the ginger and cut in thin slices. Pour the mixture
of salt, sugar and ginger over the tuna, so that it is
covered equally. Pull off the chervil and also spread
it over the tuna. Cover with transparent foil and store
in a cool place for approx. 24 hours.
Tomato
Sauce Ingredients:
100
grams Tuna (Bonito in glass)
50 grams Mayonnaise
50 grams Whipped cream
1 Tsp Cognac
TT Salt, Ground Pepper
Procedure:
Give
the tuna with all ingredients in a Blender and mix very
fine. Pass through a sieve and store in a cool place.
Pancake
Capers Ingredients:
2
Egg yolk
2 Egg white
100 grams Flour, fine
150 grams Milk
20 Capers
30 grams Butter
TT Salt
Procedure:
Mix
the egg yolk with the milk. Add sieved flour, beat the
egg white until stiff with the salt and stir into the
dough with a 3/3 system. Heat the butter in a pan. Press
out (Ø 10 cm) a 2 cm thick dough and fry both sides
gold brown with 5 capers each.
Preparation:
Place the asparagus in the middle of the plate and add
vinaigrette. Arrange the thin cut tuna slices on the asparagus
and marinate with the tomato sauce. Carefully put the
pancake on top. Garnish with chives and chervil branches.
Other
Great Related Links:
The
Aldon Hotel
