WGS2003 - Culinary Masterclasses

World Gourmet Summit 2003

Culinary Masterclasses

The Cuisine of

Grant MacPherson

Wynn Resorts, Macau

Mustard Cured Loin of Tuna, Fennel and Cumin Jam, Chateau Chalon

		Serves 4
		Ingredients

	1 kg 200ml 100ml 50g 150g 50g	Tuna : fresh Ahi tuna, grade A soy sauce lime juice fresh tarragon, parsley, chives, cilantro and chervil (each), chopped grain mustard cracked black peppercorns

	80g 50g 50g 60ml 250ml 50g 25g	4-bean compote : black beans, white beans, kidney beans and fava beans (each), cooked separately. shallots, chopped garlic puree fresh lime juice Chateau Chalon chives, chopped capers and anchovy fillets (each), chopped

	450g 100ml 50ml 50ml 2 25g	Cilantro oil : fresh cilantro leaves olive oil peanut oil sesame oil garlic cloves, crushed peanuts, roasted salt, pepper and sugar, to taste

	3 150ml 1 3 5g 25g 10g 15ml	Fennel cumin jam : fennel bulbs, finely sliced olive oil onion, finely sliced garlic cloves, crushed cumin seeds, roasted sugar cumin, ground Pernod

	4 5 230g 50g 50g	Garnish : yellow endives fennel chips mustard cress mustard seed powder lobster coral

Method

For the tuna: Cut the tuna loin into 2 pieces lengthwise, and trim both pieces to form round barrels. Season with salt and pepper and sear quickly in a clean hot sauté pan to obtain some colour on the outside while still keeping the tuna raw in the center. Then mix the marinade ingredients and tightly roll the seared tuna with the marinade in plastic wrap. Leave to cure for 24-36 hours.

For the 4-bean compote: Sweat the shallots with the garlic. Deglaze with lime juice and then add the Chateau Chalon. Reduce by half or more, enough to form a light syrup. Cool syrup and add to the cooked beans, along with the chopped chives, capers and anchovies. Season to taste and set aside.

For the cilantro oil: Blend all ingredients until smooth, season to taste and pass through a conical strainer. Keep aside.

For the fennel cumin jam: Sweat the fennel with the oil, onion, garlic and cumin seeds till soft. Add the sugar, cumin powder and Pernod. Continue to cook for a further 5 – 10 minutes till lightly caramelised. Season and store in sterilised jars with tight fitting lids.

Serving

Spoon 40 – 50g of the bean compote in the center of the plate, top with 4 or 5 leaves of endive. Unwrap the tuna and cut into 6 portions (about 85g each) and place each one on top of the compote and endive. Quenelle the fennel and cumin jam on top of the tuna, garnish with a fennel chip and a sprig of mustard cress. Sprinkle around some mustard powder and lobster coral. Finish by drizzling a little cilantro oil around and over the endive.