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| Cooked tuna, conserve of bell peppers with Sechuan pepper, Basmati rice in chicken broth and Automn vegetables de chez nous, Lukewarm soya salad dressing |
| Serves: 4 |
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| INGREDIENTS |
4 pcs 6 oz fresh tuna
1 pc red bell pepper
1 pc green bell pepper
1 pc yellow bell pepper
1 pc black bell pepper
1 T sechuan pepper
4 pcs rice leaves
25 gr carrots cut brunoise style
25 gr ratabaga cut brunoise style
25 gr zucchini cut brunoise style
10 cl oil (to cook)
10 gr black sesame seeds
1 C basmati rice
1 1/2 C chicken broth
40 ml soya ( for salad dressing )
100 ml oil |
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| METHOD |
Rice leaves
• Fry the rice leaves in a deep frier at 400F, one by one,
until they are white (approx. 30 seconds).
• Keep on an absorbent paper towel. |
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Prepare garnish.
• Rince rice under cold water for 1 minute
• In pan, sautee vegetables cut brunoise style
• Add 1 cup chicken broth, ? laurel leaf, salt, pepper.
• Bring to boil and pour rice. Mix.
• Put in oven at 400F.
• Cook rice approx. 20 to 25 min. with lid. (be careful
not to overcook rice)
• Fry bell peppers to remove skin. Cool down. Use small
knife to remove skin.
• Remove pepper seeds and cut in 1 cm spears.
• Conserve bell peppers in remaining chicken broth.
• Sautee bell peppers with dash of oil and Sechuan
pepper.
• Remove after cooking 3 min. and sponge with
absorbent paper.
• Keep warm.
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Prepare salad dressing with soya and oil. Season only with
pepper.
• Put dash of oil in pan.
• Heat, put tuna and cook at middle heat on one side
only.
• Remove tuna when fish has cooked halfway through.
(approx. 3 minutes, one can see it on the side the
achieved level of cooking)
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ASSEMBLY
• In a white dish, lay tuna, add rice leaf over tuna.
• Basmati rice shaped like a dumpligh, bell peppers on
the rice leaf and decorate with nasturtium flower.
• Surround with salad dressing, add sesame seeds and
serve. |
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