Marmitako

with capuccino

  • Cook By: Eduard Xatruch. Compartir Restaurant
  • Theme: Seafood dishes Influencer
  • Main Ingredients: tuna
  • Serving Size: 4

For the tuna broth

Ingredients

Directions

  • 1 Add tuna bones and cut-up parts to the water and bring to a boil over medium heat.
  • 2 Continue boiling for 45min, remove from heat, and then strain using a cheesecloth.
  • 3 Add Yondu, Light(Jang Sauce), and set aside.

For the Marmitako broth

Ingredients

  • 50 g Onion
  • 40 g Green pepper
  • 1 clove Garlic
  • 150 g Potatoes
  • 15 g Pulp of ñora peppers
  • 1 L Tuna broth (see above)
  • 75 g Virgin olive oil

Directions

  • 1 Peel and chop the onion and garlic.
  • 2 Finely julienne the green pepper.
  • 3 Peel the potatoes and cut into chunks.
  • 4 In a saucepan with olive oil, sauté the chopped garlic and onion.
  • 5 When it begins to brown, add the green pepper. Sauté for 5 min, then add the ñora pulp and potato chunks.
  • 6 Continue to sauté for 1 minute before adding the tuna broth.
  • 7 Simmer for 30 min over a low flame until the potatoes are tender.
  • 8 Remove from heat and let rest for 15 min.
  • 9 Strain using a fine-mesh strainer and refrigerate.

For the reduced Marmitako broth

Ingredients

  • 250 g Marmitako broth (see above)
  • 3 g Chopped parsley

Directions

  • 1 Reduce the Marmitako broth to low heat until the texture becomes thick.
  • 2 Add chopped parsely and set aside.

For the garlic chips and oil

Ingredients

  • 2 Garlic cloves
  • 100 g Extra virgin olive oil

Directions

  • 1 Peel and cut the garlic into fine slices.
  • 2 Add the garlic slices into 75 g of oil and start heating.
  • 3 When the garlic begins to brown, add the rest of the oil and then strain.
  • 4 Separate and set aside the garlic chips and the garlic-infused oil.

For the potatoes cooked in Marmitako

Ingredients

  • 2 Large potatoes
  • 750 g Marmitako broth (see above)
  • Salt

Directions

  • 1 Peel the potatoes.
  • 2 With the help of an apple corer, make 40 potato tubes, and cut them into pieces at a slight angle.
  • 3 Add the potato tubes into the Marmitako broth and cook over medium heat until they become tender.
  • 4 Remove from heat, add salt to taste, and set aside at room temperature.

For the hot potato foam

Ingredients

  • 300 g Potatoes
  • 150 g Heavy cream
  • 40 g Extra virgin olive oil
  • 7 g Salt
  • 2 cartridges NO2 gas
  • 1 ea Siphon (1/2 liter volume)

Directions

  • 1 Peel and dice the potatoes.
  • 2 Cook the potatoes in water for 30 minutes.
  • 3 Strain and purée the potatoes with 100 g of their cooking water, adding the rest of the ingredients.
  • 4 Strain and introduce the purée in the siphon.
  • 5 Close and charge the gas cartridge.
  • 6 Keep in a double boiler at 65 ºC

For the ñora oil

Ingredients

  • 10 g Pulp ñora peppers
  • 50 g Extra virgin olive oil

Directions

  • 1 Heat 25 g of oil and fry the ñora pulp in it.
  • 2 Remove from heat, add the rest of the oil, and set aside at room temperature.

For the slices of tuna loin

Ingredients

  • 500g Tuna filet

Directions

  • 1 Cut the tuna loin into 40 rectangular slices 2 cm by 5 cm in size and of 0.3 cm thick.
  • 2 Set aside in the refrigerator.

Presentaion

Ingredients

  • 20 fine slice Green onion
  • 20 fine slice Padrón pepper
  • 16 small stalk Chervil
  • Salt

Directions

  • 1 Arrange the slices of tuna on a rectangular dish forming a straight line, salt to taste.
  • 2 Heat the potatoes in the Marmitako broth and the reduced Marmitako.
  • 3 Heat the Marmitako broth.
  • 4 Distribute the cooked potatoes through the plate, ensuring they are straight.
  • 5 Dress each potato with the reduced Marmitako.
  • 6 Slightly heat the garlic oil and dress the tuna slices with it.
  • 7 Scatter over the plate 5 garlic chips, 5 slices of onion, pepper, and 4 little stalks of chervil.
  • 8 In a glass, place 35 g of warm Marmitako and cover with 20 g of hot potato foam. Finish sprinkling chopped parsley on the foam surface.
  • 9 Serve the Marmitako with a cappuccino.