Alliance of Foie Gras and marinated tuna with cucumber jelly
400 g tuna
200 g coarse salt
200 g sugar
2. Cucumber jelly
2.5 dl cucumber juice
25 g sake
5 g salt
11 leaves of gelatin
3. Foie gras
100 g deveined foie gras
salt, pepper, white port wine
-Cut the tuna into a rectangle and marinate it during 12 hours in the mix of salt, sugar and grated orange. Rinse the tuna, mop it up and keep it refrigerated.
-Filter the cucumber juice. Collect some juice, heat it by incorporating the gelatin.
-Mix with remaining juice and then add the sake and adjust seasoning.
-Pour the mixture on a baking sheet and let it cool.
-Cut strips to the desired size.
-Mix the foie gras with the seasoning and marinate it during 24 hours.
-Put it in a terrine and cook it at 90 ° C for 1 h 30; cool it and keep it refrigerated.
-Garnish the different elements in layers and decorate at your convenience.