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Test post MEP

20 January, 2021

Test

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TEST

TEST
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Hold to watch

House of Krug, 5 rue Coquebert, Reims, France

Chef
KRUG ONION
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A talk with the Winemaking Team
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The vision

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Tuna tartare with indian rice

  • STARTER
    2 SERVINGS
  • timing
    45 minutes
  • preparation time
    10 minutes
  • Cooking time
    35 minutes

INGREDIENTS

STEP 1.

soy sauce

bonito stock

500 g tuna

 

STEP 2.

1 onion

1 spring onion

450 g unsalted butter

300 g rice, prepared in bonito stock

10 g salt

1 l soft water

250 ml fresh cream 

 

STEP 3.

white truffle

500 ml vegetable oil 

RECIPE DEVELOPMENT

STEP 1. TUNA PREPARATION

Chop fresh tuna into cubes. Marinate the tuna with soy sauce and bonito stock

 

STEP 2. RICE PREPARATION

Chop the spring onion and mince, then deep fry in oil. Cook the rice with Indian cereal and dress it on the plate with the chopped tuna. Season with light salt. Boil the bonito stock while adding the soup stock. When the rice is cooked, add fresh cream slowly then serve on a plate

 

STEP 3. TOPPING

Cut the white truffle into cubes. 

 

SERVING INSTRUCTIONS

Combine the tuna preparation, the rice and the white truffle along with a soft-boiled egg (or 4-min egg) to make it a tartare. Top with a slice of white truffle

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Krug Grande Cuvée
Krug Grande Cuvée
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