Saturday, February 19, 2011

Building Plans For Sand Rails

Peppers in Tarragon - Homage to Bacon


4 red peppers
1 / 4 l chicken stock
10 g of powdered gelatin
1 tablespoon chopped tarragon

300 grs of Tuna Loins
4 tablespoons olive oil Salt
fine 1 tablespoon tarragon vinegar 1
teaspoon fleur de sel
1 teaspoon chopped parsley
Tarragon Leaves


Preheat oven to 180 º C. Peppers with a clean cloth and we put in the oven, placing on baking sheet covered with aluminum foil. The bake 25 minutes, turning down the oven to 170 º C, we turn them and bake for 15 minutes.

We took the peppers from the oven and put them in a bowl. We cover the bowl with a lid or foil and leave until cool completely. Then we get them to remove their skins, pips and cut into wide strips.

Heat broth, add the gelatin powder and tarragon. Stir well. We grease the molds that we use and we take a tablespoon of liquid on each, straining not to fall tarragon. Let cool in the refrigerator.

Once the gelatin fruit set, put a layer of pepper strips and cover with another spoonful of broth. We again leave it in the refrigerator cold. We do this two or three times depending on the mold we use. When we left we fill the mold to cool several hours.

stripped and accompanied by chunks of albacore, irrigated with a vinaigrette of oil, table salt and tarragon vinegar and decorated with chopped parsley and fresh tarragon leaves. On pepper terrine sprinkled a little fleur de sel.

With this recipe I join the initiative , to prepare a recipe for Santi Santamaria as a tribute to this great chef. The original recipe is prepared to accompany the pepper terrine with poached quail eggs. I have chosen to accompany the individual terrines albacore. This is what I felt like.


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