The chef gives us one of his specialties from his book Serial Published by Flamarion.
Recipe for 6 people
Preparation time: 25 minutes
Marinating time: 15 minutes
Cooking time: 5 minutes
Difficulty Level: Medium
material
plums:
6 very ripe yellow plums of the Reine-Claude type
•6 very ripe plums such as plums
• 2 pinches of salt
• 2 pinches of sugar
Amaranth:
•60 grams of red or white amla
• 90 ml of water
Amaranth Cream:
•100 grams of white amla
• 150 ml of water
Tuna:
• 600 grams of bluefin tuna fillet
Tuna Spice:
• 2 tbsp. Plum juice at s
• 3 tbsp. Cedar vinegar in s
• 6 c. Olive oil in s
• Salt and pepper
Herbs:
• A few red amra leaves
• 1/4 bunch of mint
Also ReadPublishing, cooking, baking: cereal makes a recipe
Unrolled
plum
Cut the plums in half and remove the core. Arrange them on a plate and sprinkle with salt and sugar. You can let them marinate for about 15 minutes at room temperature. When the juice comes out, strain through a fine sieve. Save the juice. Cut half a plum in half to get quarters.
bureaucrat
Cook red amla and white amla for the cream…