Serves 4

Ingredients

Tuna

160g tuna (centre cut, Sashimi quality)

Olive oil

Sea salt

Ground Bengali pepper

 

Balsamic jelly

25g brown sugar

100ml old aceto balsamico, 13 years

½ an organic orange, zest

2g agar-agar

 

Polenta

125ml milk

50ml water

125ml chicken broth

50g polenta, fine

20g mascarpone

20g parmesan, grated

Sea salt

White pepper

 

Bronze dill gazpacho

60g bronze dill

30g chives

30g parsley

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

Sea salt

White pepper from the mill

Sugar

 

Crunchy rings

100g filo pastry

1 whole egg

Vegetable oil for deep frying

20g butter

5g icing sugar

 

Sesame wafer

20g soft butter

1 egg white

25g wheat flour type 405

25g icing sugar

2g sesame seeds

 

Method

Tuna

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.

 

Balsamic jelly

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.

 

Polenta

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.

 

Crunchy rings

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.

 

Sesame wafer

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.

 

Dressing

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