Recipe Idea: Tuna tataki and foie gras escalope Maison Mitteault
Gourmets' corner
©Gcom An institution since the 1970s, the restaurant lucullus à Montmorillon, offer you one side bistro, another gastro. The two formulas, from the same kitchen, complement each other and meet everyone's desires! The restaurant and hotel were taken over in 2011 by another lover of good food, the chef Alban Galpin. Discover his recipe for tuna tataki and foie gras escalope from Maison Mitteault.
Ingredients :
Pour 4 personnes:
• Tuna loin. Remember to tell your fishmonger that it is for making tataki.
• 4 foie gras escalopes
• 4 or 5 wild garlic leaves
• 1 clove of black garlic
• A small jar of samphire
• Salty soy sauce
• Salt, pepper
• 25 cl of veal stock for the strong juice
• 3 cl of balsamic vinegar
©Thomas ZELINEK – Agence ZebrelleRecipe :
Marinate the tuna loin in soy sauce for 10 minutes on each side
Sear the tuna loin for 1 minute on each side then leave to cool
Fry the foie gras escalopes in a pan without fat, 1 minute on each side, no more!
Cook the samphire in the English style for 3 minutes. This simply involves cooking the vegetables in a large volume of boiling salted water. When cooking stops, immerse them in a bath of ice water then drain them. This cooking technique preserves the color and crunch.
Make the condiments: cook the wild garlic again in the English style. Then, mix them with a little olive oil. Add the previously peeled and blended black garlic.
Make the strong juice: reduce 25 cl of veal stock and add 2 or 3 cl of balsamic vinegar