Duxelle Encrusted Albacore With Wasabi Caviar

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Chefbendiaz 1

"a great twist on a classic"
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  1. Directions:
  2. -first place the albacore in the saffron brine for 30 min. now start to make a duxelle using the mushrooms, remove and hold. For the sauce start by sautéing the shallots in sugar and add the orange juice, now reduce by half until the mixture thickens to a marmalade consistency. For the caviar mix the wasabi with the cream and mix the water with the alginate, now mix them both together. Mix the chloride with the water and hold. Place the wasabi mixture in a dropper and slowly start by dropping small dots into the calcium mixture this should form little spears that resemble caviar, hold and reserve. Now remove the albacore from the brine and encrust it with the duxelle and sear on all sides and hold. In a saute pan add the bacon and render down, add the yams and saute until all the fat is observed by the yams now add the apples and saute. Arrange the mixture in the middle of the plate, place the albacore on top, drizzle the sauce around the plate and top the albacore with the wasabi caviar.



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