French Michelin-star chef Daniel Boulud shares a recipe for Thon Au Fenouile

Name: French Michelin-star chef Daniel Boulud shares a recipe for Thon Au Fenouile
Prep time: 15m
Cook time: 45m
Yield: 1

The award winning chef explains how to make Tuna with fennel

Cuisine:

Cook time:45m

Prep time:15m

Servings:1

For the tuna mix

40 gms tuna loin

20 gms tuna loin for tartare

20 gms tuna ventresca

10 gms raddish brunoise

10 gms fennel bulb brunoise

5 gms chopped chives

1 gms fennel pollen

10 gms celery brunoise

5 gms olive taggiasca

3 gms capers

For the tomato sauce

4 eggs

20 gms Dijon mustard

20 gms capers

120 gms Tuna Ventresca

10 anchovy filets

200 ml olive oil

1 or two pieces blanched garlic

Salt

Pepper

For Socca (a kind of chickpea pancake)

250 gms chickpea flour

50 gms EVOO (extra virgin olive oil)

340 gms cold water

Salt to taste

Espelette peppers to taste

1. Flash sear the tuna loin on a plancha (griddle), then chill it.

2. Combine all the other components for the tuna mix and season to taste.

3. In a separate vessel, blend all the ingredients for the tomato sauce until smooth and season to taste.

4. For the socca, combine the chickpea flour, EVOO, water and seasoning. Rest for 10 minutes, pass through a strainer and add the espelette pepper.

5. Then bake on high fan at 135°Celsuis on a non-stick silicone baking mat for 30 min ( make sure to turn it half way through) until completely dry.

6. Plate and serve together.

Chef Daniel Boulud

An award-winning French celebrity chef who owns over 15 restaurants globally including Brasserie Boulud in Dubai.

Do you have a favourite recipe to share? Write to us at food@gulfnews.com.

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