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Ingredients

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For the Crayfish and Tuna:

For the Cannoli:

  • Baby marrow/courgettes ''Zucchini'' 1.0 pc
  • Blanched almonds 300.0 g
  • sea salt 30.0 ml
  • Cream 500.0 ml

For the Fennel Gel:

  • fennel seeds 100.0 g
  • Agar agar powder 6.0 g
  • Water 500.0 ml

For the Tomato Gel:

  • Tomatoes 500.0 g
  • Onions 50.0 g
  • Cucumber (diced) 70.0 g
  • Assorted Peppers 100.0 g
  • Vinegar, Balsamico 20.0 ml
  • Salt 1.0 ml

This dish is a starter with spring/summer flavours, very cool. I love the seasoned raw fish. is a flavour explosion, but very well balanced. It also included a little fusion cuisine,because there is the Norway lobster(we use local crayfish ) typical of the northan Europe and Mediterranian; the tuna, very common in Southern italy, further more, the tuna sauce and the Norway lobster are used for Sushi, so Japanese tradition.  there is the almond mousse, very French. There is a tomato gel, that looks like a Spanish hot gazpacho;; there is the almond mousse, very french.This dish is a result of my work experiences around the world, and balance of different flavours ( Chef Mario Lorina)

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Preparation

  1. For the Crayfish and Tuna:

    • Clean and chop up the crayfish
    • Season with the mixture of rice vinegar and soya sauce, add a little extra olive oil and a pinch of white pepper.
    • FOR THE TUNA: Cut the tuna in cubes about 4mm, season as per crayfish
  2. For the Cannoli:

    • Slice the zucchini into 3mm thickness.
    • Toast the almonds with sea salt in oven 180 C for 10 minutes.
    • Cool and chop with a knife. Keep a handful aside.
    • Add the remaining almonds to the cream and infuse for 24 hours in the fridge.
    • Strain and add the cream to a charged cream gun.
  3. For the Fennel Gel:

    • Steep the fennel in water for 24 hours I the fridge.
    • Add the agar agar powder and bring to the boil.
    • Strain off and allow to set to a gel.
    • Blend with a food mixer and strain.
  4. For the Tomato Gel:

    • Wash and cut the vegetable into cubes.
    • Cook them with extra virgin olive oil.
    • When the vegetables are cooked, stir and add the agar agar powder, bring to the boil.
    • Allow to set as a gel.
    • Blend with a food mixer and strain.
  5. To finish the dish and plate:

    • Make quenelles with Crayfish and tuna.
    • Roll up the zucchini and place onto salt-almond mousse, finish the dish with fennel gel, the tomato gel and chopped almonds.
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