bigeye tuna, fennel silk, beluga lentil, young vegetables, vermouth beurre blanc, vadouvan emulsion
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bigeye tuna, fennel silk, beluga lentil, young vegetables, vermouth beurre blanc, vadouvan emulsion

By August 9, 2023

Recipe courtesy of Tim Recher, CEC, WCMC, AAC, CWX, Director of Culinary & Clubhouse Operations, Quail West Golf & Country Club (Naples, Fla.)

Ingredients

Instructions

Procedure for Tuna:

  1. Cover with the fennel fronds and lay between the two pieces of kombu.
  2. Wrap in plastic and chill for 30 minutes.
  3. Unwrap and brush off all the fennel.
  4. Brush with a light coat of lemon oil.
  5. Season with salt and pepper.
  6. Heat non-stick pan over medium-high heat until hot.
  7. Sear each side of tuna, using a timer to ensure each side is seared the exact same amount of time.
  8. Rest for 3 minutes before slicing.
  9. Slice, brush exposed tuna with additional oil and season with Maldon sea salt.

Procedure for Fennel Silk:

  1. Sweet shallot in grapeseed using a cartouche, being careful not to color.
  2. Add garlic and shallots and continue to sweet until tender under a cartouche.
  3. Deglaze with Pernod and add star anise.
  4. Reduce au sec.
  5. Add cream and simmer to reduce.
  6. Remove star anise.
  7. Puree in Vitamix until very smooth.
  8. Emulsify in butter.
  9. Taste and season.
  10. Pass through a tamis.
  11. Taste and re-season.

Procedure for Beluga Lentils:

  1. Simmer beluga lentils in stock with sachet and large format mirepoix.
  2. When tender, strain.
  3. Discard sachet and vegetables.
  4. Chill on sheet pan until needed.
  5. Sauté brunoise mirepoix until tender.
  6. Add lentils, sauté until hot.
  7. Add herbs and butter to combine.
  8. Taste and season.

Procedure for Carrots:

  1. Vacuum-seal carrots with juice, orange, and butter.
  2. Sous vide for 60 minutes at 180°F.
  3. Drain and season.

Procedure for Turnips:

  1. Vacuum-seal turnips with milk and butter.
  2. Sous vide for 60 minutes at 180°F.
  3. Drain and season.

Procedure for Baby Zucchini:

  1. Slice baby zucchini on the bias.
  2. Sauté in oil over medium-high heat.
  3. Season as needed.

Procedure for Vermouth:

  1. Reduce vermouth with lemon, thyme, and peppercorn until almost au sec.
  2. Add reduced cream and reduce by half.
  3. Slowly whisk in butter a little t a time to create a creamy emulsified sauce.
  4. Season as needed.
  5. Strain through a chinois.
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