10g Muscovado sugar
10g sea salt
5g star anise
5g ginger garlic paste
2g lemon juice
3g red chilly powder
1g Turmeric powder
2g coriander powder
3g black and white sesame seed
2 no. spring onion shoot
100g peeled cucumber sliced in 5cm thickness
20g cucumber juice made with skin and flesh
5g mustard oil
5g lemon juice
2g sea salt
2g micro coriander cress
Cure Tuna with muscovado sugar, sea salt and star anise leave in refrigerator for 1 hour.
Wash and pat dry using kitchen paper towel.
Make a thick marinate with ginger garlic paste, lemon juice powdered spices and salt.
Apply to the fish and coat with sesame seeds.
Pan fry just before service or plating. cook each side for 30 seconds considering it’s a rectangular piece.
Keep the cooking as medium rare. Rest and slice into half-length wise as you get two portions of 60 g size.
Cut spring onion shoot 7cm length peel dry skin off. Apply oil and pan fry till its soft.
Cucumber vacuum pack in full power with green cucumber juice, lemon juice, salt, sugar and mustard oil.
If you don’t have access to vacuum pack machine just soak in the marinade and use.
After 1 hour in vacuum pack cut the cucumber in 4 half slices. With good thickness give a burnt colour by frying in a dry pan or using a blow torch.
Follow the presentation as shown in the image; serve with caviar dust with a pinch of chilly.
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