»feine adressen – finest« – Bremen 1 20
Event: Sixdays Bremen · Science: Bremen Phänomenal · Beauty: Hair Care · Lifestyle: The Color of the Year
Event: Sixdays Bremen · Science: Bremen Phänomenal · Beauty: Hair Care · Lifestyle: The Color of the Year
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finest gourmet | 39 b<br />
Ceviche Style Tuna Tartare by Philipp Stein<br />
At the age of 24, Philipp Stein was awarded a Michelin star in <strong>20</strong>14 as the youngest chef in Germany. Today he is in charge of the<br />
kitchen of the family restaurant »Steins Traube« in Mainz-Finthen, where he prepares German-French cuisine at a high level.<br />
Ingredients:<br />
Coconut Stock<br />
400 ml coconut milk<br />
1 shallot, roughly diced<br />
1 garlic clove<br />
4 stems of coriander<br />
40 ml lime juice<br />
sea salt · Tabasco<br />
Sweet Potato Cream<br />
100g sweet potato<br />
Juice of 2 oranges<br />
2 cinnamon buds<br />
salt · pepper · sugar · nutmeg<br />
Tuna Tartare<br />
400 g white tuna, roughly diced<br />
4 sprigs coriander, finely chopped<br />
<strong>20</strong> ml coconut vinegar<br />
10 ml white balsamic vinegar, matured for<br />
5 years<br />
1 tbsp lime juice<br />
sea salt<br />
Preparation:<br />
Coconut Stock<br />
Finely puree coconut milk, shallots, garlic, coriander and lime juice in a mixer, then season<br />
to taste with salt and Tabasco and pass through a coarse sieve. Refrigerate until use and<br />
store for one day only. Stir well once again before use.<br />
Sweet Potato Cream<br />
Peel and chop the sweet potatoes and stew them with the orange juice and the cinnamon<br />
blossoms in a pot with a lid. Then remove the cinnamon buds, finely puree the sweet potatoes<br />
in a mixer and season to taste with salt, pepper, sugar and nutmeg. As soon as the<br />
cream has cooled down a little, put it into a piping bag for easier handling.<br />
Tuna Tartare<br />
Put the tuna tartare in a bowl and place it on a bowl filled with ice so that it stays nice<br />
and cold when marinating. Now season with coriander, salt, lime juice and vinegar and mix<br />
carefully with a fork so that the structure of the fish is not broken. It is important to always<br />
»overdo« the seasoning a little bit, because the tartare still loses some taste when it soaks.<br />
Arranging<br />
Pour some of the coconut stock into a slightly deepened plate and place the tartare on top.<br />
Sprinkle the Japanese mountain pepper over the tartare and spread shallot rings and sweet<br />
potato cream dots equally over it. Place the avocado slices all around, grate the fresh coconut<br />
over it and sprinkle with flowers and cresses.<br />
Arranging<br />
Avocado slices, flamed with<br />
a Bunsen burner<br />
2 shallots, cut into fine rings<br />
various cresses and flowers<br />
Japanese mountain pepper<br />
fresh coconut<br />
© Foto: Stefan Hoenig<br />
Lassen Sie sich von Philipp Steins<br />
leichtem Frühlingsrezept inspirieren.<br />
Be inspired by Philipp Stein’s<br />
light spring recipe.
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