Yellowfin Tuna with Dashi Custard, Wasabi and Soy Jelly, Popped Pork and Elk Leaves

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Preparation info

  • Serves

    8

    • Difficulty

      Complex

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Wine Suggestion

Altesse

Ingredients

To Serve

  • 16 elk leaves

Unwrap the dashi custards and spoon the marinated tuna over the top. Add the avocado cream between the marinated tuna, to fill any gaps. Spoon the soy and wasabi jelly over the top and then sprinkle with the popped pork and nori salt. Garnish with the elk leaves and serve immediately.

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