Recipe by Alpesh Dias & Sunil Kumar of Shangri-La Barr Al Jissah Resort and Spa
Fresh Tuna 250g
Egg yolks 2pcs
Salt to taste
Garlic Powder 5g
Black Pepper 10g
Dried Oregano 5g
Wine Vinegar 400ml
Blood Orange Juice 250ml
Garlic aioli 40g
1.Peel and boil potatoes in a lightly salted water until soft. Drain, mash and put it aside
2.Cook and finely shred the fish with a knife. Mixed the shredded fish with the mashed potatoes.
3.Heat a frying pan on a medium heat with two tablespoons of cooking oil.
4.Sauté the onion, parsley, thyme, black pepper, paprika, salt, chilli, garlic powder and bacon until slightly turned into golden brown. Set it aside.
5.Add the sautéed spices into the fish and mashed potatoes. Add the egg yolks and mix together
6.Form patties with hands around 1/2 inch to 3/4 inch thickness and about 3 inches diametre
7.Heat a frying pan on a medium heat with two tablespoons of cooking oil
8.Pan-fried the patties until golden brown on both sides
Method for Accompaniments:
1.Reduce the blood orange juice with sugar
2.Take segmented of orange & grapefruit, marinate with cilantro
3.Seal the shallots with vinegar, oil, sambuca and water into a vacuum pack and steam for
40 minutes at 90º Celcius
4.Boil 10 cloves of garlic with milk and strain, repeat the process for three times.
5.Blend the garlic with mayonnaise and strain. Serve.