Tuna with parsnip purée and metaxa-black peppercorn sauce

Tuna with parsnip purée and metaxa-black peppercorn sauce

Executive chef Richard Farnabe roasts shallots and black peppercorns and flambées them using a Greek brandy called metaxa. He adds some cream and chicken jus and lets the sauce simmer for 15-20 minutes before straining it. He cooks peeled parsnips in water with butter and a little milk for 30 minutes and purées them with salt and pepper and some kefalograviera cheese. He garnishes it with deep-fried parsnip strips.

Farnabe crusts tuna loin in crushed black peppercorns, sears it to ord

Register to view the full article

Register to view this article

TAGS: Food Trends
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish