Fanny Harpin takes the helm as culinary director for the group and presents her summer recipe: a delicious tartare of line-caught red tuna!
With the arrival of warmer weather, the first red tuna are back on the menu at Laïa Monceau. A short, precious season that we handle with precision to preserve its absolute purity.
We serve it as a tartare, hand-cut to maintain the texture and bite of the fish. It is accompanied by an ajo blanco, that Andalusian almond-based cream, which we lightly spice with garlic to add tension and depth.
INGREDIENTS
serves 4
TARTARE : 300g line-caught red tuna (sashimi grade), olive oil, Espelette pepper, 1 leek, frying oil, 1 grapefruit, lime zest
AJO BLANCO : 125g blanched almonds, 25cl milk, 25cl almond milk, 1 garlic clove, 50g sherry vinegar, 75g olive oil, 50g white bread, juice of 1 lemon
RECIPE
Prepare the ajo blanco : soak the bread in the milk, then blend with the almonds, garlic, sherry vinegar, lemon juice, milk, and almond milk. Emulsify with the olive oil until smooth and thickened, season, and strain through a fine-mesh sieve. Keep chilled.
Prepare the garnish : Finely julienne the leek, dry thoroughly, and fry at 170°C until golden brown. Drain on paper towels and season with salt immediately. Segment the grapefruit and cut into pieces.
Prepare the tuna : Hand-cut the tuna into a uniform brunoise, keep chilled, and season just before serving with olive oil, fine salt, and Espelette pepper.
Plating : Arrange the tartare, add the grapefruit segments, top with the fried leeks for height, and pour the ajo blanco around or at the bottom of the plate. Finish with a drizzle of olive oil and a zest of lime.
Enjoy!
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