Soufflé with tuna mousse and beetroot juice, with ginger-lemon cream
1 serving
60 minutes
This exquisite European recipe combines the tenderness of tuna mousse, the lightness of beet juice, and the airy texture of soufflé. The lemon-ginger cream adds a refined freshness to the dish, highlighting the natural flavor of the fish. The origins of such gastronomy delve into the depths of haute cuisine, where the combination of seafood and vegetable accents has become an art. The crispy soufflé adds contrast to the texture, while vegetable powder and micro-herbs complete the picture of elegance. This dish is perfect for gourmets seeking a sophisticated blend of flavors and aesthetic pleasure in every bite.
1
Vacuum seal fresh tuna with salt, thyme, olive oil and send it to sous vide for one and a half hours at 45 degrees. Place the tuna fillet and the juice left in the vacuum bag (without thyme) in a blender cup, add beet juice, cream, isomalt and blend until smooth: it should resemble a liquid puree. Place in the freezer until fully set.
- Canned tuna in its own juice: 200 g
- Salt: 1 g
- Thyme: 0 g
- Olive oil: 10 ml
- Beetroot juice: 10 ml
- Cream 35%: 50 ml
2
Dissolve agar-agar in 50 grams of water, add a little salt and sugar, lemon zest, butter, lemon juice, 3 egg yolks, and ginger juice. Whisk until smooth and cool. Blend the cooled mixture with an immersion blender and strain. The cream is ready.
- Agar-agar: 1 g
- Lemon juice: 30 ml
- Lemon zest: 30 g
- Butter: 15 g
- Chicken egg: 3 pieces
- Pickled ginger juice: 3 ml
- Sugar: 2 g
3
For the soufflé, whip 3 egg whites with salt and sugar, gradually adding starch until stiff peaks form (it should taste slightly saltier than meringue). Evenly spread the meringue on a silicone mat and place it in a convection oven preheated to 120 degrees, baking for about thirty to forty minutes. If the soufflé is slightly undercooked, dry it at 50 degrees; it should result in a delicate crispy soufflé.
- Chicken egg: 3 pieces
- Salt: 1 g
- Sugar: 2 g
- Potato starch: 5 g
4
Slice the daikon thinly and roll it into tubes. Make vegetable powder: dry the vegetables at no more than 40 degrees, then send them to a blender and grind to a powder.
- Daikon: 15 g
- Celery: 5 g
5
After the tuna mousse hardens in the freezer, take it out and slightly thaw it to blend with an immersion blender until it reaches a very thick puree.
- Canned tuna in its own juice: 200 g
6
Serve by first plating: place powder at the bottom, add tuna mousse on top, and garnish with daikon soufflé, cream, and microgreens.
- Daikon: 15 g