Amuse cone with veal and tuna

Name: Amuse cone with veal and tuna
Ingredients: 10 units.items mini cones black sesame; 10 Slices Vitello tonnato vitender; 100 g tuna fillet aa+ sashimi; umeboshi; Lime; 10 sprigs borage cress; tomasu sweet spicy soy sauce

Amuse cone with veal and tuna for 10 people.

This recipe was served during the Chef's Table at HANOS Hengelo on December 10, 2022.

Ingredients

10units.itemsmini cones black sesame

10Slices Vitello tonnato vitender

100gtuna fillet aa+ sashimi

umeboshi

Lime

10sprigs borage cress

tomasu sweet spicy soy sauce

Preparation

Let the veal carpaccio thaw and take 10 individual slices.
Blend the umeboshi without pits into a smooth puree in the food processor.
Put it in a piping bag and set aside until use.
Cut the tuna into fine cubes for a tartare and season with lime zest and some soy sauce.
Fold the slice of carpaccio into the cone and fill it with the tuna tartare.
Pipe some umeboshi on top and garnish with a sprig of borage.