Pan-bagnat - Seared skipjack tuna, anchovy emulsion & tarragon
Recette proposée par La Grande Épicerie de Paris
Preparation 45 minutes
Cooking 30 minutes
1 Red pepper | 1 bunch of red radishes | 100 g marrow fat peas | 1 punnet of Little Gem lettuce | 200 g Ratte potatoes | 1 punnet of cherry tomatoes | 1 cucumber | 100 g baby spinach | 50 g stoned black olives | 2 spoons of olive oil | a pinch of fleur de sel | a pinch of pepper | 1 organic egg | 200 ml grapeseed oil | 3 salted anchovies | 200 g skipjack tuna | 1 tsp mustard | 250 g grapeseed oil | 4 quail eggs | 1 bunch of tarragon | Edible flowers | 4 small Pan-bagnats | Salt
1Wash all the vegetables. Peel the red pepper, top and tail the radishes and cut into fine slivers.
2Sautée the red pepper in a hot pan with a spoonful of olive oil. Leave to simmer for a few minutes, them place in the refrigerator. Quarter the olives and cherry tomatos. Peel the cucumber and cut into small cubes.
3Cook the marrow fat peas in boiling, generously-salted water for 4 minutes, then cool in a bowl of iced water. Cook with potatoes, with their skins, in a pan of cold water, to heat until boiling. Check the potatoes by pricking right to the heart with a sharp knife.
4Cut the Little Gem lettuce into 6 lengthways, then halve the potatoes.
5Place the organic egg in a small pan of boiling water for 3 minutes, then allow to cool.
6Break the cooked egg into a measuring glass; add 2 cl water and the anchovies, then mix with a hand blender. Gradually add the grapeseed oil.
7Slice the tuna into 60 g rectangles, then season. Carefully pour a spoon of olive oil into a hot frying pan. Brown the tuna rapidly on each side.
8Make a vinaigrette with the mustard, salt, pepper and remaining grapeseed oil. In a salad bowl, mix the vegetables with the vinaigrette.
9Cook the quail’s eggs for 6 minutes in a pan of boiling water. Halve them and season with a pinch of fleur de sel.
10Halve the small pan bagnats. In the centre of a plate, lay the base of a pan bagnat. Add the cut vegetables lengthways, and the halved quail’s eggs. Carefully arrange the Little Gem points and add the tarragon leaves and some edible flowers. Season with a pinch of fleur de sel. Cover with the top of the Pan-bagnat and drizzle the anchovy emulsion around it.