Thon jaune à la tête, terrine aux épices, sauce à la réduction de poisson rôti et fleurs comestibles
Andrea Mattasoglio
Ingrédients (serves 4)
For the terrine
- Kingfish yellowtail head (approx. 1 whole head)
- Spices: 1 tsp sweet paprika, 1 tsp curry powder, ½ tsp ground ginger
- Fish broth (approx. 100 ml)
- Gelatin sheets or powder (approx. 1,5 g)
- Salt, to taste
For the sauce
- Fish scraps: head, tail, and other parts of kingfish yellowtail
- 1 knob of butter
- Salt and pepper, to taste
- Additional fish broth to adjust consistency
Garniture
- Mixed edible flowers
Préparation :
Preparing the fish head
-
- Preheat oven to 180-200°C (350-390°F).
- Roast the whole kingfish yellowtail head for about 40 minutes.
- Carefully remove all bones from the cooked head, leaving only the meat.
- Season the meat with paprika, curry, ginger, and salt.
Setting the terrine
-
- Soften the gelatin in some hot fish broth.
- Mix the gelatin-infused broth into the seasoned meat.
- Pour the mixture into a metal mold or tray and chill in the refrigerator until set.
- Slice the chilled terrine into thin pieces.
Preparing the sauce
-
- Roast the fish scraps (head, tail, etc.) in the oven until browned.
- Make a reduction similar to a brown sauce by simmering the roasted scraps in fish broth until concentrated.
- Strain the sauce and let it cool.
- Remove the solidified fat from the surface.
- Return the sauce to the heat and reduce again until thick and glossy.
- Finish the sauce by whisking in a knob of butter for shine and richness.
- Strain once more to achieve a smooth texture.
- Placage
-
- Arrange the terrine slices on the plate.
- Spoon some sauce over the terrine.
- Garnish with edible flowers for a fresh and elegant touch.