The Prado Restaurant located in the Grand Hotel Bellevue in Gstaad, Switzerland, is a gourmet's delight thanks partly to the work of head chef Matthias Droz.
Ingredients for 4 persons
480g fresh tuna fillet (Japanese if possible)
Coriander seeds and fresh coriander
20g black and white sesame seeds
20g white breadcrumbs
2 egg yolks for the coating
2 tablespoons flour
sesame oil for frying
100 grams vegetables: carrots, broccoli, mangetout peas, bean sprouts and green peppers, diced.
1 tablespoon sesame oil
1 tablespoon Thai green curry paste
20 ml coconut milk
10ml fish stock
2 pieces of lemon grass
1 piece of root ginger
Curry oil, chili oil
Season tuna fillets with a pinch of salt and freshly ground black pepper and slice into 4 equal portions.
Finely chop the fresh coriander and mix with coriander seeds and breadcrumbs.
Brush tuna pieces with egg yolk and coat with the breadcrumb mixture.
Stew the green curry paste and coconut milk with the fish stock. Slice the lemon grass and ginger into narrow strips and add to the sauce. Steep for about an hour, then season to taste to with sesame oil, a pinch of salt and freshly ground black pepper.
Wash the vegetables and briefly sauté in hot sesame oil in the wok. Slake with some soya and fish sauce and serve.
Heat the sesame oil and brown the tuna steaks evenly on each side. Stand for about two minutes, then cut each one in two.
Place the crispy fried tuna on a plate. Mix the curry sauce and drizzle around the fish. Garnish with fresh lemon grass.