Pickled Tuna

Yield: 10 portions

Equipment: Chopping board, chef's knife, cling wrap, laboratory uniform, Cleaning materials.

Mise en place:

• Finely chop drill.
• Wash, rinse, and cut salmon into cubes.

Method:

1. Finely chop herbs
2. Mix chopped fish with egg whites
3. Using the Pulse 1 setting, blend fish in a food processor to a fine mousse.
4. Add cream and season with salt, pepper and white wine
5. Mix in herbs
6. Brush fish fillet with lemon
7. Wrap meat with cling wrap then tenderize it with a mullet.
8. Open wrap and season with salt and white a mullet
9. Put processed mixture on fillet. Roll and cover with foil.
10. Put in baking dish with fish stock. Poach in oven at 180°C for 15-25 minutes.

(Note: Herbs should only be added after processing because herbs will get bitter.)