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Crudites (Serves 10): Brut Vigneron ler Cru Domaine Roger Poullion Champagne, France NV.

For the beet gelee: *

8 3/4, cups fresh beet juice
11 ounces Campari
1/4 ounce dried hibiscus
5 gelatin sheets, bloomed in water, excess squeezed out

For the tuna creme: *

1 pound, 12 ounces fresh Bigeye tuna
7 ounces while wine
5 1/2 ounces olive oil
12 cloves garlic
2 sprigs rosemary
51/4 cups tomato water
30 green olives, pitted
23/4 ounces Dijon mustard
2 teaspoons xanthan gum
5 gelatin sheets, bloomed in water, excess squeezed out
Salt and pepper

For the citron vinaigrette:

1 cup plus 2 lablespoons Huilerie Beaujolaise citron vineaar **
4 1/2 ounces extra virgin olive oil
Salt and pepper

To serve:

Beet gelee, from above
Fresh red currants
Thinly sliced red and chioga beets
Thinly sliced red ball radishes
Mixed herbs and edible flowers including red mustard
leaves and red ribbon sorrel
Citron vinaigrette, from above
Fleur de sel
Extra virgin olive oil

* yields more than needed for plating

** available from ArtisanFlavor, www.artisanflavor.com

For the beet gelee Bring beet juice, Campari, and hibiscus to simmer, reduce by half Add gelatin and stir to dissolve. Strain through one-mesh sieve Into sauce gun. Dispense about 1 ounce Into center of 10 small bowls and chill until set on level surface, taking care not to splash mixture up sides of bowl

For the tuna creme: Put tuna, white wine, oil, garlic, and rosemary in pressure cooker Cook under high pressure for 1 hour. Remove tiom heat and let stand 15 minutes. Release pressure, remove lid, and transfer to blender. Add tomato water, olives, mustard, and xanthan gum; puree on high speed until smooth. Strain through one-mesh sieve into bowl; stir in gelatin until melted and smooth. Season with salt and pepper Set bowl over ice to cool Spoon 1 ounce into the center of 10 serving bowls and chill until set.

For the citron vinaigrette: Stream oil Into vinegar, whisking constantly, until well combined. Season with salt and pepper.

To serve. Carefully remove each round of beet gelee in one peece and set over the tuna creme Dress the vegetables, currants, and herbs with citron vinaigrette and fleur de sel. Plate as shown Drizzle with olive oil.

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Publication:Art Culinaire
Date:Dec 22, 2013
Words:366
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