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Chef

FIND YOUR BEACHCOMBER HOTEL FOR YOUR NEXT BEAUTIFUL HOLIDAY

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Chef chefs recipe

Chef's Recipe

Half-cooked bluefin tuna and octopus tentacle, vegetable mousseline trio. 

  • Chef recipe tuna Chef recipe tuna

INGREDIENTS

  • 150 g bluefin tuna
  • 100 g octopus tentacle
  • 100 g pumpkin
  • 80 g peas
  • Red pepper (2 pcs)
  • Onion (2 pcs)
  • 250 g butter
  • 20 g panko bread crumb
  • 2 tbsp. sherry vinegar
  • thyme/garlic/coriander/salt/pepper/olive oil

Tuna

Cut into rectangular shaped pieces and sear each side in a very hot frying pan with 1 tablespoon olive oil. Coat two sides of the tuna with a mixture of panko and chopped coriander, and simply trim the other two sides.

Octopus

Put the octopus in a vacuum sealed bag with thyme, salt and pepper. Place the bag in a 90°c steam oven for 2 hours. After cooking, allow it to cool down before removing impurities and searing each side, then defrost it with sherry vinegar.

Pumpkin

Peel off the skin and cut into cubes, add 2 garlic cloves and ½ of an onion. Brown the mixture and then pour a vegetable broth over it. Remove the broth once it has finished cooking and mix everything together. Add the butter. Adjust seasoning.

Peas

Blanch the peas in salted water and place in ice-cold water immediately after to allow them to cool down. Then, add in a small amount of cooking water, and mix. Salt and pepper. 

Pepper

Peel the peppers with a peeler, remove the seeds and cut the peppers into strips. Heat the equivalent of 1 tablespoon olive oil in a saucepan and add the peppers and diced onion (½). After cooking, mix everything carefully.

All that’s left is for you to plate up and treat yourself to a feast.

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