-
Antonio Salvador Moreno Carretero posted an update
7 months ago (edited)
Level:
Executive Chef
Tuna parpatana with demi-glace of its bones.
The other day I promised to bring you
a tuna dish that was very special for me. Well here it is, I hope you like it
i hope you like it. I’ve been thinking for a long time about a dish that we used to make in a restaurant, which was the
a restaurant, which was the tuna parpatana, but I didn’t like the sauce they added to it
i didn’t like it. And I promised myself that I would give it a twist, and so I did. I bought the parpatana
and also tuna bones (sorry, scraps), and I say bones because, after giving it a lot of thought, I could only come up with
i say bones because, after thinking about it a lot, the only thing that came to my mind was to add a demi-glace as it is done
to the meat while it was baked in the oven. And I gave it shape, I put some tuna shavings in the oven with some vegetables, then I put them in the oven
with some vegetables, then I put them to cook in a pot with water for about three hours, then I strained it and let it reduce until it
the broth to reduce by more than half and I added a little butter. In a baking tray I put the parpatana
and added the demi-glace on top and, during the cooking, I added more demi-glace
i then accompanied it with some vegetables roasted in the pan with butter and the result, at least in the
and the result, at least for me, was spectacular. I hope I didn’t disappoint you, but, as I said, it was a dish I was really looking forward to. I know that the decoration is conspicuous by its absence, but I wanted to highlight the flavor of the dish so much that the decoration has been 5 raspao.Level:
Executive Chef
Parpatana de atún con demi-glace de sus espinas.
El otro dÃa os prometà traeros
un plato de atún que para mà era muy especial. Pues aquà está, espero que os
guste. Llevo mucho tiempo dándole vueltas a la cabeza a un plato que hacÃamos en
un restaurante, que era la parpatana de atún, pero la salsa que le añadÃan no me
gustaba. Y me prometà que le darÃa un giro, y asà he hecho. Compré la parpatana
y además huesos de atún (perdón, raspas), y digo huesos porque, después de darle
muchas vueltas, solo se me venÃa a la cabeza añadirle una demi-glace como se hace
a la carne mientras se hacÃa al horno. Y le di forma, puse en el horno unas raspas de atún
con unas verduras, después las puse a cocer en una olla con agua unas tres horas, después lo colé y dejé
que redujera hasta más de la mitad el caldo y añadà un poco de mantequilla. En una bandeja de horno puse la parpatana
y le añadà por encima la demi-glace y, durante la cocción, le añadÃa más
demi-glace; luego la acompañé con unas verduras asadas en la sartén con
mantequilla y el resultado, al menos para mÃ, ha sido espectacular. Espero no haberos defraudado, pero, como ya os digo, es un plato que me hacÃa mucha ilusión. Sé que la decoración brilla por su ausencia, pero querÃa resaltar tanto el sabor del plato que la decoración ha sido de 5 raspao.
Translated from Spanish
Judy Keegan, Beatriz Torija and 4 others3 Comments-
Level:
Executive Chef
Qué corte más riquÃsimo del atún!!! Un platazo, Antonio, y una gran idea esa demi glace. Se me hace la boca agua tan solo de verlo. Enhorabuena!
1-
Level:
Executive Chef
@beatriztorijagmail-com Muchas gracias.
-
-
Level:
Executive Chef
Suena muy bien esa demi-glace Antonio. Me encanta el atún y seguro que este plato está super rico👏
1
-
