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Chef

FIND YOUR BEACHCOMBER HOTEL FOR YOUR NEXT BEAUTIFUL HOLIDAY

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Chef chefs recipe

Chef's recipe

Semi-cooked tuna, roasted giant shrimps in a curry leaf crust, sacremanga tomato cups and its pumpkin puree.

  • Recipe Recipe

Ingredients

  • 80 g of bluefin tuna
  • 20 g of palm achar
  • 10 g of salmon
  • 5 g of crumble*
  • 30 g of giant shrimps
  • 5 g of mango
  • 10 g of pumpkin
  • 5 g of curry leaves
  • 5 g of dill
  • 10 g of zucchini
  • 10 g of cherry tomatoes
  • 5 g of saffron
  • 5 g of grainy mustard
  • 10 ml of olive oil
  • 5 g of flour
  • 10 g of butter

Step-by-step preparation

  • Slice the pieces of tuna, sweat each side and let it rest.                  
  • Roast the shelled giant shrimps with a little bit of olive oil, fry the curry leaves and then crush them.
  • Bread the giant shrimps with the crushed curry leaves.           
  • Coat the cherry tomato with thin slices of marinated zucchinis, and stuff with the sacremanga*, already prepared.     
  • Brown the pumpkin in salted, peppered and crushed butter.                                                                        
  • Make a salmon rose stuffed with a thickened rosette of fresh cream and topped up with Rondelé cheese.  
  • Plate up the dish carefully and finish up with herbs, grasses, tuile, palm achar, the crumble and edible flowers as decoration.     

Sacremanga

  • Sweat the mango cubes with 1 tablespoon of honey, a little grainy mustard and a pinch of saffron powder. Season to taste

Crumble

  • Mix 30 g of flour and 30 g of butter like a batter and spread it out over the baking sheet.
  • Bake in the preheated oven for 15 minutes at 180 degrees.
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