During today's workshop we were working on a pastrami consomme made from short rib bones. We had some beautiful big eye tuna, which we brushed with olive oil, seasoned with salt, and warmed in the CVap. Finally we were working with Gellan and created an apple/Sierra Nevada Pale Ale sheet for draping over compositions. After everyone left I remembered some melon terrine in the fridge and the dish dish was born. The meatiness of the tuna was beautifully balanced by the pastrami consomme, the lightness of the sauce, combined with the sweet and bitter accents brought a decidedly Japanese slant to the mix. It was a delightful change of pace and according to my wife, utterly delicious.
