Tuna Carpaccio with Sheeps Milk Cheese

Portions: 12 Portion size: 5 oz (150 g) tuna

21/z oz (70 g) garnish P/ifloz (45 mL) sauce U.S. Metric Ingredients

7 floz 3 oz 12 floz to taste to taste 412 lb

200 mL 80 g 375 mL to taste to taste 2 kg

Lime juice Shallots, chopped Olive oil Salt

Pepper Fresh tuna

Procedure

1. Combine the lime juice, shallots, and olive oil to make a marinade, seasoning it with salt and pepper.

2. Slice the tuna into paper-thin slices, using a slicing machine. Marinate, refrigerated, for 2 hours.

1 lb

500 g

Sheep's milk cheese (see note)

312 oz

100 g

Red pepper

3'/2 oz

100 g

Green bell pepper

7 oz

200 g

Scallions

23 oz (3 tbsp)

20 g

Fresh basil

Per serving:

Calories, 620; Protein, 50 g; Fat, 44 g (64% cal.); Cholesterol, 120 mg; Carbohydrates, 6 g; Fibers, 1 g; Sodium, 200 mg.

Per serving:

Calories, 620; Protein, 50 g; Fat, 44 g (64% cal.); Cholesterol, 120 mg; Carbohydrates, 6 g; Fibers, 1 g; Sodium, 200 mg.

Note: The cheese used for this recipe is a hard cheese, with a smooth texture, golden color, and nutty flavor. It is similar in flavor to Edam. Substitute a similar cheese as necessary.

3. Cut the cheese into very thin slices.

4. Cut the peppers into a small brunoise. Blanch and refresh. Drain well on paper towel.

5. Thinly slice the scallions.

6. Chop the basil.

7. Drain the tuna, reserving the marinade. Cut out rounds using a round cutter. Do the same with the cheese. Arrange in a single layer on a plate, alternating cheese and tuna, with the rounds slightly overlapping.

8. Sprinkle with the chopped scallions, peppers, and chopped basil.

9. Whisk the marinade until emulsified and drizzle over. Decorate with whole basil leaves.

■ TERMS FOR REVIEW

meuniere shallow poaching submersion method court bouillon au bleu cuisson à la nage etuver en papillote fish tartare fish carpaccio sushi seviche

■ QUESTIONS FOR DISCUSSION

1. What major precaution must be taken when baking or broiling lean fish?

2. Describe the procedure for cooking fish a la meuniere.

3. Which side of a fish fillet is the presentation side?

4. What techniques can you use for lifting whole poached fish out of court bouillon without breaking it or damaging its appearance?

5. What temperatures are best for poaching fish?

6. What is one advantage of using the oven to poach fish fillets?

7. Describe two methods for making a finished sauce out of the cooking liquid (fumet and wine) used for poaching fish fillets.

8. Discuss the precautions a cook should take to ensure that raw fish is safe to eat.

Fish Carpaccio Presentation

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