Ponzu-marinated tuna in a cylinder of Pimiento Rojo

Name: Ponzu-marinated tuna in a cylinder of Pimiento Rojo
Ingredients: albacore tuna; 110 ml Soy; 4 units.items Limes; 120 g Sugar syrup (1:1); 1 units.items lime squeezer; 20 g Yuzu; Wasabi; 10 g green Tabasco; 1 units.items Pimiento Rojo; 20 g Sesame oil; 4 g Agar; 110 g bergamot purée; 100 ml Oil; 3.2 g Citras; 110 g juice from preserved lemon; 1 units.items butternut squash; Sunflower oil; ginger grater; Beet juice; Salt; Pepper; Oil; 1 l fish stock; soy caviar; fresh cress; Agar; Wasabi furikake; Sushi vinegar

Ponzu-braised tuna, potato cylinder, red pepper and bell pepper, gel.A bergamot jelly with pickled lemon, pumpkin and red beet jelly, furikake and soy caviar.

Ingredients

albacore tuna

110mlSoy

4units.itemsLimes

1units.itemslime squeezer

20gYuzu

Wasabi

10ggreen Tabasco

20gSesame oil

100mlOil

ginger grater

1units.itemsPimiento Rojo

120gSugar syrup (1:1)

4gAgar

110gbergamot purée

3.2gCitras

110gjuice from preserved lemon

Sunflower oil

1units.itemsbutternut squash

Beet juice

Salt

Pepper

Oil

1lfish stock

Agar

Wasabi furikake

Sushi vinegar

soy caviar

fresh cress

Preparation

Cut the tuna to the desired size.
Squeeze the juice from the limes.
Mix the lime and yuzu juice with the other ingredients.
Place the tuna in the ponzu for a few minutes to marinate.

Cut the skin to the desired size.
Fry the skin at about 170°C for about 5 to 10 seconds.
Immediately shape the dough around a plastic mold (6214770) or a whisk.

Let the bergamot purée thaw.
Squeeze the liquid well from the preserved lemon.
Mix the lemon juice with the bergamot purée, sugar syrup, citras, and agar.
Bring to a boil while stirring and blend the mixture with a hand blender.
Let cool well until a jelly forms (reserve part of the jelly and cut it out later).
Blend the jelly in a food processor or blender until smooth to make a nice gel.
While blending, add some extra sunflower oil for a nice creaminess/gloss.

Cook the butternut squash in fish stock.
Blend the butternut squash smooth with oil and beet juice.
Season with pepper, salt, and sushi vinegar. Pass the purée through a sieve for a nice, smooth texture and ensure all lumps are removed.
Mix the purée with agar* and briefly bring to a boil. Mix well with a hand blender in between (*1 gram agar per 100 grams of mixture).
Pour the mixture into a mold of your choice and top with furikake.
Cut the jelly once the mixture has set.