FALL FLAVORS OF THE SEA
DI Riccardo Cattani
Preparation difficulty: average Preparation time: 1 hour Cooking time: a few minutes for the tuna, 7 minutes for the rolls, 4 hours for the shrimp scraps + 30 minutes to dry them in the oven.
Portion tuna in order to obtain slices with a diameter of 3cm. Sear in a pan until cooked only on the outside, leaving the center almost raw. Brush the tops of the tuna slices with honey and sprinkle with chia seeds.
Blend the shrimp with the beet and form small rolls by using fairy paper (a paper that can be used for cooking up to temperatures of 160 ° without causing any damage to the food). Cook in a steam oven at 82 ° for 7 minutes. Cool immediately in ice water or in a scrubber.
After having shelled the shrimps, put the scraps (except the head) to dry in the oven at 80 ° for 4 hours. Then mix them and add butter and flour. Cook in the oven at 140 ° for 30 minutes. Once cooked crumble using hands.
Finally, add the ingredients to make the yogurt sauce.
Use a dish with a 33cm diameter and use shoots and herbs for garnishing.
Chef Ciro D'Amico