2017 Josef Chromy Riesling
800g Yellowfin tuna, as fresh as possible
Dill to garnish
2 punnet shimeji mushrooms
50ml white wine vinegar
150ml good olive oil
6 sprigs picked thyme
6 egg yolks
50ml Chardonnay Vinegar
15ml Dijon mustard
25ml fresh lemon juice
50g truffle mushroom paste
600ml olive oil
Sea salt and white pepper
Using a sharp knife, slice the fish length-ways into long barrel shapes, this will make it easier to slice. Cut the fish into discs about 3mm thick. Take your time this this part as it will make a big difference in the end for texture.
For the mushrooms - in a jug, measure out all liquids, then pan fry the mushrooms quickly on a high heat until tender. Season mushrooms and add pickle liquid and thyme to the mushrooms. Remove pickles and liquid to a container or jar and chill until needed. They will last several weeks.
To make the mayo, place yolks, mustard, truffle paste, vinegar and lemon juice in mixing bowl and whisk until light in colour. Add the oil gradually, whisking all the time, then season to taste with salt and pepper. (Note - if the mayonnaise becomes too thick while making, add a little hot water)
For the quinoa, bring a medium pot of water to the boil. Blanch the quinoa for 10 minutes, drain well and toast in a fry pan on medium with some vegetable oil until golden. Medium heat will work well. Drain well and keep on a paper towel so it stays crisp.
When ready to serve, simply unwrap the fish and dress with some of the mushroom pickle liquid, salt and pepper, gently coating the fish. Sprinkle over the pickled mushrooms, decorate with dots of the mayo and finish with toasted quinoa and a few sprigs of dill.
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