Marmitako

14th Jun 2023

Marmitako

  • Cook By: Eduard Xatruch. Compartir Restaurant
  • Theme: Seafood dishes Influencer
  • Main Ingredients: tuna
  • Serving Size: 4

For the tuna broth

Ingredients

Directions

  1. Add tuna bones and cut-up parts to the water and bring to a boil over medium heat.
  2. Continue boiling for 45min, remove from heat, and then strain using a cheesecloth.
  3. Add Yondu, Light(Jang Sauce), and set aside.

For the Marmitako broth

Ingredients

  • 50 g Onion
  • 40 g Green pepper
  • 1 clove Garlic
  • 150 g Potatoes
  • 15 g Pulp of ñora peppers
  • 1 L Tuna broth (see above)
  • 75 g Virgin olive oil

Directions

  1. Peel and chop the onion and garlic.
  2. Finely julienne the green pepper.
  3. Peel the potatoes and cut into chunks.
  4. In a saucepan with olive oil, sauté the chopped garlic and onion.
  5. When it begins to brown, add the green pepper. Sauté for 5 min, then add the ñora pulp and potato chunks.
  6. Continue to sauté for 1 minute before adding the tuna broth.
  7. Simmer for 30 min over a low flame until the potatoes are tender.
  8. Remove from heat and let rest for 15 min.
  9. Strain using a fine-mesh strainer and refrigerate.

For the reduced Marmitako broth

Ingredients

  • 250 g Marmitako broth (see above)
  • 3 g Chopped parsley

Directions

  1. Reduce the Marmitako broth to low heat until the texture becomes thick.
  2. Add chopped parsely and set aside.

For the garlic chips and oil

Ingredients

  • 2 Garlic cloves
  • 100 g Extra virgin olive oil

Directions

  1. Peel and cut the garlic into fine slices.
  2. Add the garlic slices into 75 g of oil and start heating.
  3. When the garlic begins to brown, add the rest of the oil and then strain.
  4. Separate and set aside the garlic chips and the garlic-infused oil.

For the potatoes cooked in Marmitako

Ingredients

  • 2 Large potatoes
  • 750 g Marmitako broth (see above)
  • Salt

Directions

  1. Peel the potatoes.
  2. With the help of an apple corer, make 40 potato tubes, and cut them into pieces at a slight angle.
  3. Add the potato tubes into the Marmitako broth and cook over medium heat until they become tender.
  4. Remove from heat, add salt to taste, and set aside at room temperature.

For the hot potato foam

Ingredients

  • 300 g Potatoes
  • 150 g Heavy cream
  • 40 g Extra virgin olive oil
  • 7 g Salt
  • 2 cartridges NO2 gas
  • 1 ea Siphon (1/2 liter volume)

Directions

  1. Peel and dice the potatoes.
  2. Cook the potatoes in water for 30 minutes.
  3. Strain and purée the potatoes with 100 g of their cooking water, adding the rest of the ingredients.
  4. Strain and introduce the purée in the siphon.
  5. Close and charge the gas cartridge.
  6. Keep in a double boiler at 65 ºC

For the ñora oil

Ingredients

  • 10 g Pulp ñora peppers
  • 50 g Extra virgin olive oil

Directions

  1. Heat 25 g of oil and fry the ñora pulp in it.
  2. Remove from heat, add the rest of the oil, and set aside at room temperature.

For the slices of tuna loin

Ingredients

  • 500g Tuna filet

Directions

  1. Cut the tuna loin into 40 rectangular slices 2 cm by 5 cm in size and of 0.3 cm thick.
  2. Set aside in the refrigerator.

Presentaion

Ingredients

  • 20 fine slice Green onion
  • 20 fine slice Padrón pepper
  • 16 small stalk Chervil
  • Salt

Directions

  1. Arrange the slices of tuna on a rectangular dish forming a straight line, salt to taste.
  2. Heat the potatoes in the Marmitako broth and the reduced Marmitako.
  3. Heat the Marmitako broth.
  4. Distribute the cooked potatoes through the plate, ensuring they are straight.
  5. Dress each potato with the reduced Marmitako.
  6. Slightly heat the garlic oil and dress the tuna slices with it.
  7. Scatter over the plate 5 garlic chips, 5 slices of onion, pepper, and 4 little stalks of chervil.
  8. In a glass, place 35 g of warm Marmitako and cover with 20 g of hot potato foam. Finish sprinkling chopped parsley on the foam surface.
  9. Serve the Marmitako with a cappuccino.