160g tuna (centre cut, Sashimi quality)
Ground Bengali pepper
25g brown sugar
100ml old aceto balsamico, 13 years
½ an organic orange, zest
125ml chicken broth
50g polenta, fine
20g parmesan, grated
Bronze dill gazpacho
60g bronze dill
2 lettuce hearts (only use the dark green bits)
20g shallots, peeled and very finely diced
4 cherry tomatoes, halved
¼ cucumber, peeled, halved and deseeded
50ml sherry vinegar
50ml grape seed oil
100ml cold vegetable broth
White pepper from the mill
100g filo pastry
1 whole egg
Vegetable oil for deep frying
5g icing sugar
20g soft butter
1 egg white
25g wheat flour type 405
25g icing sugar
2g sesame seeds
Cut the tuna fillet into four equally sized rectangles with an edge length of approximately 4cm. Roast the tuna gently in hot olive oil very briefly. Season with sea salt and ground Bengali pepper. Cut the tuna into slices.
Melt the brown sugar in a pan. Fill with the balsamic vinegar and bring to a boil. Add the orange zest and reduce to approximately 100 ml. Bind the liquid with the agar-agar and strain. Pour the liquid on a baking sheet covered with clear film to approximately 2 mm. Put in a cool place for approximately 1 hour to allow it to become firm. Once the jelly is firm, cut it into squares with an edge length of approximately 3 cm.
Bring the milk, the water and the chicken broth to a boil. Add the polenta and allow it to cook at low heat for approximately 20 minutes. In the meantime stir time and again. Mix the mascarpone and the grated parmesan in. Season the polenta with salt and pepper. Place it into a cream syphon and froth succesively with a cartridge. Stir well.
Bronze dill gazpacho
Wash the dill, the chives and the parsley leaves. Blanch the herbs together with the lettuce hearts in salt water and deglaze in ice water. Strain everything through a sieve and squeeze. Place all the ingredients into a kitchen blender and mash finely. Strain the mixture and leave it to cool down on ice.
For the ring cut the filo pastry into 2 cm wide strips. Coat the pastry with a thin layer of egg and wind round 4 timbale forms, approximately 5 cm diameter, 2 rotations. Place them into the deep fryer basket and deep fry the dough in the hot oil until it turns golden brown so that nice crunchy rings develop. Carefully detach the dough rings. For the square (lid) cut the filo pastry into 4 cm edge length; for each lid you need three layers. Between each layer spread some liquid butter and sprinkle with icing sugar. Place the squares between two baking mats and bake until they turn golden brown in the pre-heated baking oven at 160C.
Mix the soft butter, the whipped egg white, the flour and the icing sugar. Keep the mixture in a cool place for 30 minutes. Spread thinly on a baking mat to the length of approximately 10 cm. Sprinkle with sesame seeds and bake in the pre-heated baking oven at 160C until it is lightly brown. Remove and leave it to cool down.
Place the baked filo dough ring into the middle of a soup plate. Fill the hot creamy polenta to a height of approximately 1 cm. Place the square lid in the centre, then arrange the jelly and the tuna slices on top. Decorate with a sesame wafer and dill sprigs. Before serving, fill the bottom of the bowl with the iced dill gazpacho. Decorate with bronze dill.
Pictures: Christa Engstler / Collection Rolf Heyne