TUNA INFILTRATIONS (MARROW)
INGREDIENTS
Chicken stock
1 stewing hen, quartered
8 kg chicken wings
1 veal snout
150 gr whole onion
50 gr whole leek
50 gr celery
Green leek leaves
Bundle of parsley
8 cloves garlic, peeled
1 bay leaf
Thyme
15 peppercorns
15 litres mineral water
Glazing stock
10 kg beef backbone
1 veal snout
150 gr mirepoix (onion and carrot)
80 gr garlic unpeeled
25 gr celery, chopped
25 gr leek, chopped
Green leek leaves
Thyme
15 peppercorns
1 bay leaf
200 gr red wine
Back cheek of tuna
1 back cheek of tuna
Pimentón
salt
50 gr beef marrow
Chicken stock: Blanch all the different meats. Place in a large pan with the vegetables and water. Bring to the boil slowly. Skim the surface, then add the herbs and leave to cook for 8 hours. Strain through a fine chinois. Refrigerate.
Glazing stock: Brown the bone in the oven, and brown the vegetables in the saucepan. Add the browned bone to the pan. Deglaze the oven pan used to brown the bone with the red wine. Blanch the veal snout, then add to the stock. Add the chicken stock. Bring to the boil slowly. Skim the surface and add the herbs. Leave to cook for 8 hours. Strain and refrigerate for 24 hours. Remove any fat. Reduce to the right texture and flavour.
Tuna back cheek: Wash the tuna and leave to bleed for 24 hours. Wash and dry well. Coat with the pimentón salt and leave for 15 minutes, then wash and dry well. Place in a vacuum pack and cook at 65ºC for 3 ½ hours. Blast chill. Separate the fatty part from the dark part. Keep the dark part for other dishes. Break up the fatty part and mix with the drained beef marrow. Transfer to a piping bag and fill the marrow bones with the stuffing.
TO SERVE