Eigenschappen
Bereidingstijd: 0 min
Menugang: Voorgerecht
Bereidingswijze: Koken
Aantal personen: 6 pers.
Ingrediënten:
- 420 gram tonijnfilet (6 stuks van 70 gram elk)
- 18 oesterzwammen
- 12 kastanjechampignons
- 24 witte champignons
- klontje boter
- 3 dl rode wijn
- scheutje wijnazijn
- 1-2 eetlepels suiker
- 3 dl gevolgeltefond
- 1 sjalot
- 75 gram kastanjechampignons
- 1 theelepel mosterd
- 2 theelepels citroensap
- 1 dl olijfolie
- peper & zout
- paar takjes kervel
- 6 plukjes shiso purper
Bereidingswijze
Plet de tonijnfilet tussen vershoudfolie en zet de vis koud weg. Maak allepaddenstoelen schoon, verwijder de harde steeltjes. Rook de oesterzwammen in eenrooktrommeltje. Snijd de kastanjechampignons in kleine blokjes en bak ze aan ineen klontje boter in een koekenpan. Snijd de champignons in plakjes en stoofdeze (apart) in de rode wijn met wijnazijn en suiker.
Laat de gevogeltefond met de afsnijdsels van de paddenstoelen inkoken tot 2dl. Pel de sjalot, snipper deze fijn en voeg de sjalot toe aan de fond met de inblokjes gesneden 75 gram kastanjechampignons. Laat alles vijf minuten zachtjesdoorkoken en vervolgens afkoelen tot lauwwarm. Voeg de mosterd, het citroensapen de olijfolie toe en klop het mengsel met de staafmixer tot een gladde massa.Breng op smaak met zout en peper.
Marineer de tonijnfilet in de champignondressing.
Verdeel de gemarineerde tonijnfilet over de borden en garneer met de gerookteoesterzwammen, de gebakken kastanjechampignons, de gestoofde witte champignons,een takje kervel en een plukje shiso purper.
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