Fine Dining Recipes: Tuna Tartare, Burrata, Secreto & Cod

Tuna Tartare with Salted Lemon Mayonnaise and Pickled Chili

Ingredients (for 4 people)

• 350g yellowfin tuna

• 1 medium salted lemon

• 2 tbsp mayonnaise

• 1–2 red chilies (depending on size and taste)

• 1 lime

• Extra Virgin Olive Oil

• Salt, black pepper

• Mizuna leaves

preparation

1. Thinly slice the chilies. Let them simmer in a small bowl with lime juice and a little salt. Tip: Zest the lime beforehand; we'll need the zest later.

2. For the mayonnaise: Finely dice the salted lemon and mix with the mayonnaise, salt and pepper.

3. Cut the tuna into 1 cm cubes. Marinate with olive oil, lime zest, lime juice, salt, and pepper, and season to taste.

4. To serve: Spread mayonnaise on the plate, then place the tuna on top. Garnish with the pickled chilies, mizuna leaves, and a drizzle of olive oil. Serve with crusty bread.

   
   

Burrata with tomatoes and basil

Ingredients (for 4 people)

• 4 Burrata

• 400 g mixed tomatoes (various colors and sizes)

• Extra Virgin Olive Oil

• balsamic vinegar

• 1 lime

• Reduced balsamic vinegar

• salt, pepper

• Fresh basil leaves

preparation

1. Cut tomatoes – large ones into slices, small ones in half or quarters.

2. Marinate in a bowl with salt, pepper, olive oil, balsamic vinegar, and lime juice. Let stand for about 10 minutes.

3. To serve: Arrange the tomatoes on the plate, top with the burrata. Drizzle with the marinade, drizzle with reduced balsamic vinegar, season, and garnish with basil leaves.

   
   

Grilled Secreto with Gremolata, Chili and Olives

Ingredients (for 4 people)

• 600 g Secreto (pork)

• 1 tbsp paprika powder

• 1 tsp smoked paprika powder

• 1 tbsp garlic powder

• 1 tbsp cumin powder

• 1 tbsp red wine vinegar

• 1 tbsp neutral oil (e.g. rapeseed or sunflower)

• 100 g parsley

• 1 garlic clove

• 1 lemon

• 2 red chilies

• 40 g olives (pitted)

• Extra Virgin Olive Oil

• salt, pepper

preparation

1. Marinate Secreto with paprika, smoked paprika, garlic powder, cumin, red wine vinegar, oil and salt (preferably overnight).

2. For the gremolata: Finely chop the parsley, add the lemon zest, grated garlic, salt, pepper and olive oil.

3. Slice the chili and olives and marinate with lemon juice and salt.

4. Grill or pan-fry the Secreto, then let it rest for 5 minutes.

5. To serve: Cut the meat into thin slices, arrange on a plate, and garnish with gremolata and chili-olive mix. Garnish with herbs or arugula, if desired.

   
   

Fried cod with lemon and herb butter sauce

Ingredients (for 4 people)

• 4 pieces of cod with skin (approx. 180 g each)

• 20 g parsley

• 10 g chervil

• 10 g dill

• 10 g chives

• 10 g capers

• 1 medium salted lemon

• 1 large shallot

• 400 g white wine

• 250 g butter

• salt, pepper

preparation

1. Finely chop the shallot and reduce it by half with white wine in a pot.

2. Finely chop the herbs and set aside. Finely dice the capers and salted lemon.

3. Remove the reduction from the heat and gradually add the butter with a hand blender (emulsion). Keep the sauce warm over low heat.

4. Salt the fish on both sides. Fry skin-side down in a hot pan with a little oil (preferably non-stick). Reduce the heat and cook skin-side down for about 4–5 minutes, until crispy. Turn over, add 1 tablespoon of butter, and cook for another 2–3 minutes.

5. Finish the sauce with herbs, capers and salted lemon, season to taste.

6. To serve: Pat the cod dry, place it on a plate, and pour the sauce over it. Simple, fresh, and delicious.