French Master Exclusive Taste Of New Bistro Flavours (Part 3) - Bluefin tuna with lemon puree, fennel and apple

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“The food at Guillaume in Paddington will be traditional yet contemporary. Everything is classic with me.”

Bluefin tuna with lemon puree, fennel and apple

Serves 4

sashimi-grade bluefin tuna

Sashimi-grade bluefin tuna

 

·         360g sashimi-grade bluefin tuna, trimmed, cut into 1cm-thick slices

·         100ml light soy sauce

·         1 Granny Smith apple, thinly sliced

·         1 tbs white wine vinegar

·         1 baby fennel, trimmed (fronds reserved), shaved

Lemon puree

·         Pared zest of 6 lemons,

·         plus juice of 1/2 lemon

·         1 cup (220g) caster sugar

Wasabi emulsion

·         100ml Sauternes

·         20g wasabi paste

For the lemon puree, place lemon zest in a saucepan and cover with cold water. Bring to the boil over medium-high heat. Drain and cover with cold water again, return to heat and boil, then repeat this 2 more times to remove bitterness. Place sugar and 11/2 cups (375ml) water in a saucepan over medium heat. Bring to the boil, add zest and simmer for 30 minutes or until soft and translucent. Drain, place zest in a blender with 2 tbs cooking liquid, 2 tbs water and lemon juice. Blend until smooth, pass through a fine sieve and transfer to a piping bag.

Drain, place zest in a blender with 2 tbs cooking liquid, 2 tbs water and lemon juice

Drain, place zest in a blender with 2 tbs cooking liquid, 2 tbs water and lemon juice

Toss tuna with soy sauce. Toss apple with vinegar. Season fennel.

Divide lemon puree among plates, drain tuna and apple, then arrange on top with fennel and fennel fronds. For the wasabi emulsion, combine Sauternes and wasabi in a saucepan over medium heat. Bring to the boil, then remove from heat and cool slightly. Use a stick blender to create foam. Spoon foam over the tuna and serve immediately. vanilla-bean creme brulee Serves 4 You will need four 2/3 cup (165ml) capacity moulds and a kitchen blowtorch. 160ml milk 300ml thickened cream 3 vanilla beans, split, seeds scraped 6 egg yolks 1/4 cup (55g) caster sugar 1/4 cup (55g) demerara or caster sugar

Preheat oven to 120°C. Place milk, cream and vanilla pods and seeds in a saucepan over medium heat and bring to just below boiling point, then remove from heat.

Place egg yolks and caster sugar in a bowl and whisk together until thick and pale. Pour the hot cream mixture into the yolk mixture, whisking constantly until combined, then strain through a fine sieve, discarding solids.

Pour mixture into four 2/3 cup (165ml) capacity moulds, then place moulds in a roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the moulds, then place in the oven for 35minutes or until just set. Remove moulds from water bath and set aside to cool slightly, then chill for 2 hours or until set.

Sprinkle the top evenly with demerara sugar. Use a blowtorch to gently caramelise the sugar, then serve.

Use a blowtorch to gently caramelise the sugar, then serve

Use a blowtorch to gently caramelise the sugar, then serve

 
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