Crispy tuna and aioli

Fish 818
Crispy tuna and aioli
  • Serves: 0 People
  • Prep Time: 25 min
  • Cooking: 2 min
  • Difficulty: medium
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Crispy tuna and aioli

Ingredients

Directions

  1. ### Cooking ###
  2. The aioli: Peel the cloves of garlic, put them in the mortar with the half-potato, reduce all the pomade with pestle. Add the egg yolks, salt and pepper, stir in the oil as mayonnaise.
  3. Clean all the herbs, dry them, mix them, season with vinaigrette.
  4. Brush the slices of tuna with olive oil using a brush, cook on high heat for 1 minute in a nonstick skillet, salt and pepper. Place a slice of tuna on each plate. Cover with half a language, then some herb salad, cover remaining half-cat's tongue.
  5. Surround with a bead of aioli, decorate with cherry tomatoes.

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Fillet of beef truffled with foie gras



  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 15 min
  • Difficulty: medium

Fillet of beef truffled with foie gras

Ingredients

Directions

  1. ### Cooking ###
  2. Preheat the oven to 240 ° C (th.8)
  3. Take a dab of fat coating the foie gras and spread it in a dish.
  4. Chop the truffles and reserve the juice.
  5. Put half of the chopped truffles under the bard of the nets, arrange them in the dish.
  6. Bake the dish and let it roast for 10 minutes.
  7. Remove from oven, take out meat, wrap in foil.
  8. Reduce the chopped shallots with wine by two-thirds.
  9. Pour the sauce of the dish into the saucepan containing the reduction of shallots.
  10. Add the cognac to the baking dish, flame and pour into the saucepan, then heat gently.
  11. Add the remaining truffles, salt, pepper and let heat slowly.
  12. Grill slices of bread.
  13. Remove the unmelted bards, cut the slices of fillet equally. Then put each part on the hot plates, with mushrooms and shallots.
  14. Top with sauce and serve with the foie gras (cut in equal parts) on the toast.
  15. ### Wine pairing ###
  16. un Sautern