Here's a dish that I truly reflects: false albacore tuna (my beloved blue fish) just pan-seared, accompanied by steamed broccoli and fried, with Hollandaise sauce, mullet roe and a simple rice pilaf and poppy seeds. A dish that plays between the salinity of the ROE and the sweetness of broccoli, While the fat hollandaise sauce, very good but certainly not light, softens the meat of tuna. In short, that tell you: I'm biased, but I loved this dish! And as anyone who knows me knows that I am a fan of fish, especially if it's oily fish and poor fish, and that the vegetables are my other consuming passion, You'll see that combining the two things is one of my quirks and that this is one of my signature dishes, I make from time to time depending on the catch and seasonal vegetables.
Ingredients for 4 people:
- 1 tuna of about one kilogram, sliced by at least 3 cm thick (If you do not find the tuna, scientific name Euthynnus alletteratus, Okay the bonito)
- 1 medium-sized broccoli
- extra virgin olive oil as required
- salt and pepper
- a pinch of cayenne pepper
- a salted anchovy Cetare
- lemon thyme as required
- whole mullet as required
- Hawaiian red salt as required
- a clove of garlic
for rice pilaf
- 200 grams of Basmati rice
- 3 cardamom seeds
- 30 grams of clarified butter or 4 Tablespoons extra virgin olive oil
- 20 grams of cold butter
- a fresh onion
- a star anise
- half a glass of white wine
- light vegetable broth as required
- salt and pepper
for the hollandaise sauce
- 2 egg yolks
- a pinch of white pepper
- 150 grams of butter melted
- 2 tablespoons cold water
- 1 teaspoon white wine vinegar
- salt to taste
- the juice of half a small lemon
Clean the broccoli by cutting it into peaks and eliminating the hardest parts, wash it carefully and cook steamed for 15 minutes, so it remains crispy. Place in a pan a clove of garlic and anchovy ben desalinated water and sauté until the anchovy does not melt. Remove the garlic and add the broccoli: season with salt and pepper, Add a pinch of pepper and the lemon thyme and blows it for 5 minutes, so the broccoli is flavored well. Set aside.
For rice pilaf, Preheat the oven at 180 degrees. Finely chop the onion and let it dry in a pan with ghee or oil. Add the cardamom seeds (you have to open the pods and put the seeds that are inside, not the pods closed!) and the rice and toast it for 5 minutes, stirring constantly, then blend with the white wine. When the alcohol has evaporated, season with salt and pepper and add vegetable stock until two fingers above the surface of the rice. Bake in the oven for 20 minutes, check if the unit has dried broth and rice is cooked (otherwise, continue cooking), shelling the rice with a fork and stir in the butter. If you like the idea of Patty, put the rice pilaf in single-portion molds greased with oil, pressing down firmly, and keep warm until ready to serve.
For the hollandaise sauce, place in a bowl in a double boiler (that is in a pot with boiling water should not touch the Bowl) the water, the vinegar and pepper and bring to a boil by reducing by one third. Combine the egg yolks and whisk continuously with a whisk. Gradually turn the flame always beating for about 10 minutes, until the sauce has emulsion and swollen, becoming smooth and creamy. Once the egg mixture will be swollen and smooth, remove from heat and pour slowly the lukewarm ghee, always banging. When will you be emulsified, season with salt and add lemon juice plan. Dutch is a sauce that should be served immediately or keep warm for a short time, and that's the only drawback. I would add that if you have a meat thermometer can make a difference, why you should never exceed 65 degrees, otherwise the yolk coagulates, and with the thermometer is much easier to stay within the limits.
Derive from each slice of tuna the four fleshy parts, eliminating the Central bone and skin, then poach the fish in a pan already hot with a drizzle of extra virgin olive oil for one minute: the fish inside should remain bright and soft. Season with salt and pepper.
Serve the touches of tuna sprinkled with a few grains of Hawaiian red salt, the hollandaise sauce at the side, some top of broccoli, thin petals of Roe and a timbale of rice pilaf for Diner. Bon appétit!
THE PAIRING: We suggest Serrarosa, rose wine cellars Colli di Serrapetrona product with the vine Grenache Noir. It is characterized by floral notes of rose hips, currants and strawberries. The palate is fresh and mineral: feature which comes from the production area.