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 Idée recette de la Cave Beetschen entrée gastronomique poisson pavé de thon et parpardelle de légume croquant émulsion de basilic et purée de patate douce au gingembre

Tuna steak and parpardelle with crunchy vegetables, basil sauce and mashed sweet potatoes with ginger

By Frédéric Chamaret, Gastrodomicile

 

Ingredients for 4 people 

 

4 180 gr tuna steaks

1 tsp Madras curry

1 tsp ground ginger

Olive oil

1 courgette

1 large carrot

1 fennel

 

Basil sauce

1 bunch basil (about 100g)

1 tbsp Dijon mustard

100ml olive oil

100ml peanut oil

 

Sweet potato puree

800g sweet potato

50g butter

200ml 35% cream

20g grated ginger

1/3 chicken stock cube

Salt, pepper

 

 

Method

 

Season the tuna steaks and marinate in spices for 30 minutes with a little olive oil.

Peel the carrot. Cut thin strips of all vegetables with a slicer or carver. Keep carrot slices, courgettes and fennel in a bowl of cold water with ice.

In a blender, blend the basil leaves, olive and peanut oil and mustard, season with salt and pepper. The mixture should be smooth and stay green. (add a little cold water if the mixture is too thick)

Peel and cook the sweet potato in a pan of lightly salted cold water.

Prick the potato with a knife tip, they must be cooked without losing their shape.

Sweat the ginger in a little olive oil without browning.

Add the cream, butter, chicken stock and sweet potatoes.

Cook 3 to 4 minutes over medium heat, stirring constantly.

Mix the puree with a hand blender and season.

In a skillet, brown the tuna steaks 2 to 3 minutes on each side.

 

Presentation

In a plate, place a circle in the middle of it and top with mashed sweet potato. Place the tuna on top and garnish with crunchy vegetables. Drizzle the plate with basil sauce and garnish with basil leaves.

 

Bon Appétit!