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MILLE-FEUILLE OF POTATO CRIPS AND TARTARE OF TUNA |
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400 g of Tuna - 4 tomatoes - 10 cl of tomato sauce - 2cl of Xeres Vinagre - lemon jus - Olive oil -Tarragon - Chives - Basil - Radish - French Beans - wave salad - green peas -4 potatoes - 1 L peanut oil- salt - pepper
1 - Making the crips
Peel the potatoes and cut into thin slices. Rince thoroughly in clear water and dry. Fry in peanut oil.
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2 - Making the sour sweet tomato
Peel the tomatoes after dropping them in boiling water for a dozen seconds. Remove pips and dice the tomatoes. Season with salt, pepper, Jerez vinegar, tomato juice, olive oil and finely chopped chives, basil and tarragon.
3 - Making the tuna tartare
Chop the tuna finely with a knife and season with salt, pepper, lemon juice, olive oil and chives.
4 - Building the mille-feuille
Start with 1 potato crisp, 1 layer of tuna tartare, 1 crip, 1 spoonful of sour sweet tomato, 1 crisp, 1 layer of tartare and 1 other crisp to top the mille-feuille.
5 - Serving on the plate
Place the mille-feuille in the middle of the plate, lay some frisée salad, cut up radishes, green peas and French beans and add a dash of olive oil and some salt.
Receipt from Christophe Bernard - La Grillade Gourmande
16 rue de Reims - 51200 Epernay - tél : 03 26 55 44 22
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