Top Shows

Good Morning

Weekdays at 9am | TV ONE

Blue Fin Tuna with Crispy Squid and Horseradish Sorbet


With Ben Bayly

Blue Fin Tuna with Crispy Squid and Horseradish Sorbet

Tuna
Ingredients
1 small loin of blue fin tuna
8 leaves of large leaf spinach
50g coriander
1 leaf of gelatine
50g olive oil

Method
Blanch spinach in boiling salted water, refresh & reserve
Blanch coriander in boiling salted water & refresh
Blend coriander and olive oil together to make a paste
Soften gelatine in cold water, add to the coriander paste then warm
Brush the paste all over the tuna loin and season with salt and pepper.
Wrap the tuna in the spinach leaves and place in the fridge to set.

Horseradish Sorbet
Ingredients
160g Crème fraiche
16g lemon juice
120g sugar stock (130g water, 150g sugar, 18g glucose)
28g fresh horseradish

Method
Mix together and freeze

Sherry Vinegar Dressing
Ingredients
75ml sherry vinegar 24 years
150g old grain mustard
Salt & pepper
200ml grape seed oil

Method
Mix together

Squid
Fresh female broad squid are in season right now.
Ingredients
2 squid around 500g
50g potato flour
Grape seed oil
Salt

Method
Wash and Clean the squid well by removing the guts, ink & the skin, rewash.
Slice the squid into strips and place on a clean kitchen towel to dry.
Dust in potato flour.
Deep fry at 180C in oil until crisp.

(Broadcast: 11 July 2012)


Advertisement

Advertisement