Tuna, Caper & Anchovy Espuma
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Step 1 of 11
The base
1 of 11
Bloom the gelatine in cold water.
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What you are cooking with
- 200 g Good quality tuna in oil, drained
- 6 to 8 Anchovy fillets, oil-packed
- 40 g Capers, rinsed
- 3 each Egg yolks
- 10 g Dijon mustard
- 30 ml Lemon juice
- 10 ml White grape vinegar
- 150 ml Neutral oil, grapeseed
- 120 ml Light chicken stock, warm
- 80 ml Cream, lightly reduced
- 2 each Gelatine sheets, gold strength
- White pepper
- optional, a tiny clove, blanched Garlic