Creating Wines of Distinction

Seared Tuna with Wilted Spinach, Shiitake Mushroom and Berry Salad, Goat’s-Milk Cheese Mousse, Sautéed Leeks, Roasted Pistachios and Soy Cream

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To be paired with Creation Reserve Pinot Noir

Seared Tuna with Wilted Spinach, Shiitake Mushroom and Berry Salad, Goat’s-Milk Cheese Mousse, Sautéed Leeks, Roasted Pistachios and Soy Cream

Five portions

Ingredients

Pinot salt

  • 500 g Oryx coarse salt
  • 1 cup Pinot Noir

Roasted pistachios

  • 100 g shelled pistachios
  • salt

Sautéed leeks

  • 200 g leeks (white part of the stem)
  • 1 tbls butter
  • salt

Soy cream

  • 50 ml soy sauce
  • 100 ml cream

Goat’s-milk cheese mousse

  • 125 g chevin goat’s-milk cheese
  • 60 ml cream

Spinach

  • 1 kg spinach
  • 1 tsp butter
  • salt

Shiitake mushroom and berry salad

  • 6 large shiitake mushrooms
  • 1 large fennel bulb stem
  • 60 g fresh raspberries
  • 100 g fresh strawberries
  • 1 tbls butter
  • salt

Seared tuna

  • 1 kg tuna fillet
  • 1 tsp butter
  • salt

Methods

Pinot salt

  1. Mix the ingredients and dry out overnight in an oven at 50° C.

Roasted pistachios

  1. Place pistachios on a baking tray and roast for about seven minutes in a preheated oven at 180° C.
  2. Take out and cool down
  3. Once cool, place in a blender jug with some salt and by using the pulsing action, chop it up roughly – four pulses will do.

Sautéed leeks

  1. Slice the leeks into cylinders of 1.5 cm each.
  2. Sear in a hot pan with butter and salt till golden.
  3. Place in a baking tray in a preheated oven at 180° C for 10 minutes.

Soy cream

  1. Place the ingredients in a pot and reduce by half.

Goat’s-milk cheese mousse

  1. Blend the ingredients in a jug blender till smooth.
  2. Place in a piping bag and store in the fridge for plating.

Spinach

  1. Wash the leaves and destem.
  2. Blanch in boiling water for two minutes and shock in ice water.
  3. Strain and place one side.
  4. Before plating, heat the spinach in a hot pan.
  5. Add the butter and season with salt.

Shiitake mushroom and berry salad

  1. Slice the strawberries and raspberries, then julienne them.
  2. Slice the fennel stem finely and add to the berries.
  3. Skin the shiitake and take out the stem.
  4. Sear the mushrooms in a pan with the butter and season with salt.
  5. Spoon berry and fennel mix into the shiitake.
  6. Sprinkle with some Pinot salt.
  7. Place in a baking tray, in a preheated oven at 180° C for 10 minutes.

Seared tuna

  1. Cut the tuna into 160 g portions.
  2. Season with salt.
  3. In a very hot pan with a little bit of oil, sear off the tuna, 10 seconds on each side.
  4. Take the pan off the heat and add a teaspoon of butter to the pan, basting the tuna with the melted butter.
  5. Transfer your tuna to a baking tray and place in a preheated oven at 180° C for a minute before taking it out and slicing it into three even sized pieces.

Plating

  1. Use the roasted pistachios, violets, fresh fennel leaves and edible violets for as garnish when plating your dish.
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