Slice 150g very fresh tuna in small cubes. Hack 1/2 spring onion and 5 physalis berries finely.
Mix everything with 1 tbsp soy sauce, 1 tbsp olive oil, 1/2 tsp yuzu juice and black pepper.
Mix 75ml whipped cream with 1 tbsp grated horseradish.
Sprinkle 3 pieces of Melba toast with olive oil, salt and pepper and bake in a 150°C oven during 5 mins
Then crush them.
Use a serving ring to plate. Crushed toast at the bottom, followed by the tartare, then the cream and finish with 1/2 physalis.
(Here the video with Jeroen de Pauw making his recipe)
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