Tuna carpaccio with Mini Rösti Boats, basil espuma and pistachios
Preparation
- Tuna carpaccio: Rub the tuna with honey, Dijon mustard, garlic, chilli pepper, parsley, salt and pepper and leave to marinate in the fridge for at least 2 hours. Then sear on all sides in a pan and leave to cool slightly. Wrap the tuna tightly in cling film and freeze so that you can slice it wafer-thin later.
- Wash the basil leaves and place in a blender with the garlic, pine nuts, salt and Parmesan. Blend together with the olive oil in the mixer to produce a creamy paste.
- Basil espuma: Boil the potatoes in salted water until soft, strain and collect the cooking water. Alternatively, you can also use potato stock. Place the remaining ingredients in a pan with the potatoes and bring to the boil. Season everything with salt and pepper, add the basil and purée finely in a blender. Pass the creamy mixture through a sieve, pour into a cream whipper, close and aerate. Shake well upside down. Keep the espuma warm in a bain-marie.
- Mini Rösti Boats: Prepare the 11er Mini Boats according to the instructions on the package.
- Mix the lime juice with the olive oil, salt and pepper to make an emulsion and brush the plates with it. Cut the frozen tuna into waferthin slices and arrange on top. Place the lettuce hearts and the Rösti Boat in the centre. Cut the caper berries in half and arrange on the carpaccio together with the roasted pistachios and strips of lime. Drizzle with basil pesto. Finally, fill the Rösti Boats with the basil espuma and serve immediately.
Ingredients
-
11er Mini Boats
2 limes, juice and rind, cut into thin strips
4 tbs olive oil
Salt, pepper
8 lettuce heart leaves
4 tbs pistachios, chopped, roasted
20 caper berries -
Basil pesto:
approx. 150 g basil leaves
2 cloves of garlic, coarsely chopped
60 g pine nuts Salt
100 g Parmesan, grated approx.
300 ml olive oil -
Tuna carpaccio:
approx. 500 g tuna, whole
2 tbs honey
1 tbs Dijon mustard
2 cloves of garlic, finely chopped
1 chilli pepper, deseeded, finely chopped
2 tbs parsley, fresh, finely chopped
Salt, pepper -
Basil espuma:
30 g potatoes, starchy, peeled, diced
100 ml boiling water or potato stock
120 ml cream
50 g butter
40 g crème fraîche
0.5 lime, juice
40 g fresh basil
20 g Parmesan, finely grated
1 clove of garlic, finely chopped
Salt, pepper