This was the fish course served by our innovation chef-in-residence at his Catalan pop-up supper club in September 2016.

Ross Gibbens served the tuna belly on a skewer of dried wild fennel with an incredibly moreish taramasalata – bringing a quintessentially English touch to the finest Catalan ingredients.

Ingredients

For the Tuna Belly skewer 

400g Tuna belly (Toro)

6 dry fennel fronds

Salt to season

For the Taramasalata

60g Smoked cod roe, skinned

18g Lemon juice

18g Chardonnay Vinegar

4g Salt

65g White bread, crusts removed, chopped

150g Milk

3g Garlic

50g Water

5g English breakfast tea leaf

10g Dijon mustard

300g Cornicabra Extra Virgin Olive Oil

Ingredients

For the Tuna Belly skewer 

400g Tuna belly (Toro)

6 dry fennel fronds

Salt to season

For the Taramasalata

60g Smoked cod roe, skinned

18g Lemon juice

18g Chardonnay Vinegar

4g Salt

65g White bread, crusts removed, chopped

150g Milk

3g Garlic

50g Water

5g English breakfast tea leaf

10g Dijon mustard

300g Cornicabra Extra Virgin Olive Oil

1

Season the toro in coarse sea salt, leave for 10 mins, wash in plenty of water and dry

2

Portion the toro into 60g pieces.

3

Measure out all the taramasalata ingredients into a food processor and blend until silky smooth (approx. 1 minute). Store in the fridge until 20 minutes before serving.

4

Dry fennel fronds in a 100C oven until dry, or dry directly in the sun. Cut the dried fennel fronds to ~25 cm in length

5

Skewer the tuna belly with the dried fennel

6

Blow torch the tuna belly at room temperature on the two largest sides of the tuna portion.

7

Plate the tuna belly alongside 15 g of the taramasalata

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