- Miso emulsion:
- 3g Garlic
- 3g Ginger
- 30g Rice wine vinegar
- 30g Miso
- 60g Egg yolks
- 100g Water
- 20g Honey
- 3g Salt
- 1g Xanthan gum
- 210g Vegetable oil
- - Blend the first 9 ingredients in the blender until smooth, then add the xanthan gum.
- - Gradually add the oil to form a smooth emulsion, then finally add the remaining xanthan gum.
- - Pass through a chinois. Senior chef to approve. Keep in a piping bag / squeezy bottle.
- King oyster mushrooms:
- King oyster mushrooms
- Pickle liquor
- - Thinly slice the mushrooms on mandolin or slicer to achieve perfect shavings.
- Allow approx 2-3 per ptn.
- - Dip to order in the pickle liquor to wilt, then remove after 2 secs.
- Tuna tartare:
- 750g Bluefin otoro, finely minced
- 60g Dashi vinegar
- 10g Wasabi, grated
- 8g Salt
- - Mix together just before service and keep on ice.
- Vinegar dew drops
- 1l Water
- 1l Chardonnay vinegar
- 250g Sugar
- 8g Salt
- 20g Agar agar
- 4 leaves Gelatine
- - Bring the water, vinegar, salt and sugar to a boil, whisk in the agar and simmer for 2 mins to dissolve.
- - Remove from the heat and whisk in the gelatin to dissolve. Pour into a tray to set.
- - Blend until smooth in a vitaprep, then place in a bowl and vacpac until clear: approx. 5 times. Check with senior chef. Transfer to a piping bag and cut the smallest aperture.
Tartare of bluefin tuna otoro, pickled mushroom shavings & nasturtium
Marjorie Small
29th March 2019
Tartare of bluefin tuna otoro, pickled mushroom shavings & nasturtium
Recipe by Luke Selby from HIDE
Ingredients
Method
Assemble:
Nasturtium leaves x 3 (Alaska, large – no smaller than a 50p)
Fennel fronds x 2
Kinome x 1
- Pipe ½ tbsp. of miso emulsion from 11 o’ clock to 3 o’ clock.
- Top with 30g of tuna tartare (1 full tbsp.), creating height. Have this on top of the miso.
- Pick the top leaves off the kinome and scatter onto the tuna. This is to create a stem look to the leaf.
- Drape the mushroom shavings over the tuna, covering it completely.
- Place on top the nasturtium, kinome and fennel tips. Pipe a small amount of the vinegar gel onto the centre of the nasturtium leaf.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
