Tuna, Elk, Avocado Yuzu, Duck Skin and Cucumber Dashi
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Serves:
20
Prep Time:
Unavailable
Cook Time:
Unavailable
200g sashimi grade tuna
1 avocado
40ml full cream milk
2g yuzu koshu
Salt to taste
200ml dashi stock
1 cucumber
1g agar
Finger lime
100g duck skin
20g elk leaves
1 daikon radish
10ml shiso essence
2ml soy
2ml mirin
10ml olive oil
10ml grape seed oil
Salt to taste
- Peel avocado, remove stone, place into thermo mix, add milk, yuzu, salt and blend until smooth.
- Bring the dashi to a simmer add the agar, whisk for 30 seconds, remove from heat and chill over ice.
- Peel the cucumber and cut into noodles.
- When the agar has set, break up with a spoon and use to season the cucumber.
- Fry the duck skin, let it cool, then crack into small pieces and add salt.
- Wash the elk leaves.
- Cut finger lime in half and carefully squeeze out the pearls and remove the seeds.
- Remove the skin from the daikon, then peel thin strips into iced water.
- For the dressing, in a bowl, mix olive oil and grape seed oil into the shiso essence, add soy and mirin.
- Slice tuna into 12 slices.
- Cover the centre of the plate with a generous amount of the avocado yuzu and place a good tablespoon of the cucumber onto the avocado.
- Arrange the tuna, elk leaves and finger lime on top of the cucumber.
- Dress the tuna with the shiso essence and season the whole dish with the duck skin salt.
Darren Robertson
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