Gastronomixs

Roast yellowfin tuna with corn textures, crispy fried softshell crab and chorizo

This month's guest chef is Onno Kokmeijer, chef at restaurant Ciel Bleu** in Amsterdam. Onno Kokmeijer and his ambitious team have been at the top of the Netherlands' gastronomic charts for several years. The menu at Ciel Bleu is classic French, embellished with an innovative and creative twist. Ciel Bleu's daring and creative approach has yielded unique flavour combinations that continue to surprise its guests. Just as in any sophisticated cuisine, the ingredients take centre stage at Ciel Blue, and every creation is based on superior-quality regional and seasonal products. Be inspired by the three recipes Onno is sharing with us this month to set to work using other components (see below) and create a unique dish of your own!

Starter by Onno Kokmeijer, Ciel Bleu** restaurant, Amsterdam, the Netherlands.

Roast yellowfin tuna with corn textures, crispy fried softshell crab and chorizo

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Ingredients

1

 

chorizo (for frying)

1

dl

soy oil

2

pieces

softshell crab

100

g

tempura batter

 

 

salt and pepper

2

 

ears of sweetcorn

1/2

 

stalk lemongrass

 

 

milk

 

 

salt

2

 

pomodori tomatoes

1

clove

garlic, clean

4

small sprigs

thyme

4

small sprigs

rosemary

40

cl

olive oil (extra virgin)

 

 

salt

 

 

pepper

300

g

yellowfin tuna

         

 

salty fingers

         

 

sea lavender

 

 

salted popcorn

 

Preparation method: corn cream
  • Remove the corn from the cob and boil in milk with a little salt.
  • Sieve and blend until smooth in a thermo blender set to 100°C.
  • Gradually add the milk until the desired consistency has been achieved.
  • Set aside for 2 hours with a stalk of lemongrass and keep warm.
Preparation method: chorizo powder
  • Remove the skin from the chorizo and heat the soy oil to 110°C.
  • Fry the chorizo until it falls apart and is golden brown.
  • Sieve the crisply fried chorizo and transfer to a paper towel to absorb the excess fat.
  • Save the oil in which the chorizo was fried.
Preparation method: softshell crab
  • Clean the softshell crab by removing the intestines.
  • Remove the legs and dredge lightly with tempura flour.
  • Next, coat in tempura batter and deep-fry at 180°C until crispy.
  • Season to taste with salt and pepper.
Preparation method: oven-dried tomatoes
  • Cut a small cross in the bottom of each tomato and put them in a generously filled pan of boiling water for 5 seconds. Immediately transfer to an ice bath.
  • Skin the tomatoes.
  • Cut the tomatoes in half and remove the seeds with a melon baller.
  • Place the tomato halves on grease-free paper and season to taste with salt and pepper. Sprinkle with olive oil.
  • Put a sprig of rosemary and thyme on each tomato half.
  • Thinly slice the garlic and distribute across the tomato halves.
  • Place in a 70°C oven with the door slightly ajar to allow all moisture to escape.
  • Leave to dry for 8 to 9 hours.
  • Store in a cool place.
Finishing & presentation
  • Roast the tuna and cut into cubes.
  • Arrange the components on the plates as you wish and garnish with popcorn, sea lavender and salty fingers.

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