Tuna in Crust of Gergelim and Trouxinha with Wild Rice

Name: Tuna in Crust of Gergelim and Trouxinha with Wild Rice
Yield: 4
Ingredients: Trouxhinhas; 1/2 tablespoon butter; 2 eggs; 1 cup all-purpose flour (120 g); 1 cup milk (240 ml); Salt to taste; 1/4 cup olive oil (60 ml); 1/4 cup butter (50 g); 100 g of shiitake mushrooms; 30 Japanese leeks (nirá) cooked; Black pepper to taste; 100 g of wild rice cooked with water and salt; Mousseline; 1/2 slice of bread without crust; Vinegar to moisten the bread; 60 g of wasabi in powder (raiz-forte em pó); 1 cup heavy cream fresh (240 ml); 1 cooked egg white; Fish stock; Fish; 4 tuna fillets cut into batons (720 g); Salt to taste; White and black sesame seeds (Gergelim branco e preto); Ready teriyaki sauce; Acessory; 24 cm non-stick skillet

1
Trouxhinhas
2
1/2 tablespoon butter
3
2 eggs
4
1 cup all-purpose flour (120 g)
5
1 cup milk (240 ml)
6
Salt to taste
7
1/4 cup olive oil (60 ml)
8
1/4 cup butter (50 g)
9
100 g of shiitake mushrooms
10
30 Japanese leeks (nirá) cooked
11
Black pepper to taste
12
100 g of wild rice cooked with water and salt
13
Mousseline
14
1/2 slice of bread without crust
15
Vinegar to moisten the bread
16
60 g of wasabi in powder (raiz-forte em pó)
17
1 cup heavy cream fresh (240 ml)
18
1 cooked egg white
19
Fish stock
20
Fish
21
4 tuna fillets cut into batons (720 g)
22
Salt to taste
23
White and black sesame seeds (Gergelim branco e preto)
24
Ready teriyaki sauce
25
Acessory
26
24 cm non-stick skillet

Ingredients

1
Trouxhinhas
2
1/2 tablespoon butter
3
2 eggs
4
1 cup all-purpose flour (120 g)
5
1 cup milk (240 ml)
6
Salt to taste
7
1/4 cup olive oil (60 ml)
8
1/4 cup butter (50 g)
9
100 g of shiitake mushrooms
10
30 Japanese leeks (nirá) cooked
11
Black pepper to taste
12
100 g of wild rice cooked with water and salt
13
Mousseline
14
1/2 slice of bread without crust
15
Vinegar to moisten the bread
16
60 g of wasabi in powder (raiz-forte em pó)
17
1 cup heavy cream fresh (240 ml)
18
1 cooked egg white
19
Fish stock
20
Fish
21
4 tuna fillets cut into batons (720 g)
22
Salt to taste
23
White and black sesame seeds (Gergelim branco e preto)
24
Ready teriyaki sauce
25
Acessory
26
24 cm non-stick skillet

Directions

1
Troxinhas
2
1
3
Dissolve the butter, transfer it to a bowl and add eggs and flour
4
Mix well with the whisk and gradually add milk
5
Season with salt and let it rest for 10 minutes
6
Make pancakes in a greased non-stick skillet. Reserve
7
2
8
In another non-stick skillet, sauté in olive oil and butter sliced shiitake mushrooms
9
Add cooked leeks (nirá) cut into small pieces, reserving some whole ones
10
Season with salt and black pepper and add wild rice
11
Place the mixture in the center of the trouxinhas and close them with reserved leek slices
12
Bake the trouxinhas in a preheated oven at 200°C
13
Mousseline
14
1
15
In a bowl, marinate the bread in vinegar, squeeze it out and add wasabi powder
16
Mix gradually with heavy cream until a homogeneous mass is formed
17
2
18
Strain through a fine-mesh sieve along with cooked egg white
19
If the mixture becomes too thick, add more heavy cream. Reserve
20
Before serving, heat the wasabi sauce in a little fish stock until it reaches a creamy consistency
21
Fish
22
1
23
Season tuna fillets with salt and black pepper, coat them with olive oil, then with sesame seeds (Gergelim) mixture
24
Cook in a non-stick skillet with a small amount of olive oil and brown on all sides
25
Cut into 4 equal cubes and reserve
26
2
27
Spread the wasabi sauce to the right side of the plate
28
Place tuna cubes above it
29
Put a streak of teriyaki sauce on the left side, and above it, place a trouxinha.