Western Cookery

 CRISPY TUNA WITH  ZUCCHINI SALAD, TANGY SAUCE AND POTATO CROQUETTE

















For this week, i have learned about how to cook Crispy Tuna with Standard Breading procedure(SBP) accompanied with Zucchini Salad. This sweet, savory and crispy dish have various types of recipes in the other region, but for today i'm going to learn from the Western Cuisine recipe with the Standard Breading Procedure. Mostly, this recipe are served as an appetizer, because the Fish are cut into finger sizes. Usually, finger size are eaten in one bite, which defined the appetizer itself. The salad dressing are going to be the basic Vinaigrette and the Sauce will be the tangy sauce. The potato Croquette are a bit off the track but it still edible(not following the standard recipe).

Recipe:

Crispy Tuna:
  • Tuna - 1 kg (Fingered)
  • Flour - 100 gram
  • Egg - 2 nos
  • Bread Crumbs - 100 gram
  • Salt & pepper - season lightly


Zucchini Salad:
  • Zucchini - 1 no/ peeled
  • Carrot - 1 no/ peeled
  • Purple Cabbage - 1/2, thin slice
  • Onion - 1 no/ Rings
  • Tomato - 1 no/ removed seed and slice
  • Parsley - 20 gram/ fine chopped
  • Lemon zest - 1 tbsp


Salad Dressing:
  • Oil - 1 cup
  • Lemon - 1 no
  • Salt & pepper - to taste


Tangy Sauce:
  • *Holandaise Sauce method
  • Egg Yolks - 3 nos
  • Lemon - 1/2 no
  • Lime - 1 no
  • Orange Juice - 3 tbsp


Potato Croquette:
*this is the standard recipe
  • Potato - 6 nos/ peeled & quartered
  • Butter/melted - 10 tbsp
  • Salt - to taste
  • White pepper - to taste
  • Nutmeg - To taste
  • Egg Yolks - 3 nos


Preparation method:

Crispy Tuna:
  1. Fillet the whole tuna and cut into thick finger size about 1 inch.
  2. Wash carefully, as the tissue of the fish are easily torn.
  3. Lightly season.
  4. Start the SBP process by first coat the fish with flour, second egg, third bread crumbs.
  5. On a medium-high heat, fried the fish until golden brown.
  6. Toss the Crispy Tuna to remove the excess oil.


Zucchini Salad:
  1. Wash and peel the Zucchini and Carrot. Set aside.
  2. Remove the onion skin and Cut into rings. Set aside.
  3. Cut thin slice the Purple Cabbage and soak in water to remove the color and retain fresh.
  4. Remove the tomato seeds and thin slice. Set aside.
  5. Finely Chopped the Parsley. Set aside.
  6. In a large bowl, add the peeled Zucchini, carrot and the onion rings, Purple cabbage and the tomato. Drizzle with Vinaigrette and mix it using fingers. set aside.


Tangy Sauce:
  1. In a medium-large bowl, add the Egg yolks on a double boiler as the following the Holladaise cooking method, and whisk lightly. Do not over beat or cook. It will split.
  2. Gradually, add the oil, lemon, lime and orange juice. Whisk lightly.
  3. Season lightly with salt. Set aside.


Potato Croquette:
  1. Steam the potatoes or simmer them in salted water until tender. Drain in a collander and let them dry in an oven several minutes.
  2. Pass the Potatoes through a food mill or rice.
  3. Add butter and mix to a smooth paste. Season to taste with salt, pepper, and just a little nutmeg. (the potatoes should not taste strongly of nutmeg.)
  4. If the potatoes are very moist, stir over a low flame to stiffen. They must be much stiffer than mashed potatoes.
  5. Add the egg yolks (off the fire) and beat until smooth.
  6. Put the mixture in a pastry bag with a star tube and a bag out into desired shapes on the sheet pans or as platter borders.
  7. If desired, brush lightly with egg wash for greater browning.
  8. At service time, deep fried the potatoes over a medium high heat, and cook until brown

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