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With Spoons

Chef Adam Sobel of Restaurant Guy Savoy-Las Vegas, NE
Chef Adam Sobel

Restaurant Guy Savoy
Caesar's Palace Hotel and Casino
3570 Las Vegas Boulevard
Augustus Tower, 2nd floor
Las Vegas, NE

Blue Fin Toro Tartar, Cauliflower "Cru et Cuit" with Golden Oscetra Caviar
Chef Adam Sobel of Restaurant Guy Savoy—Las Vegas, NE
Adapted by
December 2006

Yield: 12 spoons


  • 3 ounces Spanish Blue Fin Tuna Belly
  • 1 bunch chives
  • 1 Tablespoon olive oil
  • 1 Meyer lemon, juice and zest
  • Salt and white pepper, to taste
  • ½ ounce Golden Oscetra caviar

    “Cuit” Cauliflower Mouseline
  • 1 head cauliflower
  • 2 Tablespoons crème fraiche
  • Squeeze lemon juice
  • 2 Tablespoons butter
  • Salt and pepper, to taste

    “Cru” Marinated Cauliflower
  • 1 floret purple cauliflower
  • 1 floret Romanesco
  • 1 floret yellow cauliflower
  • Olive oil, to taste
  • Salt and pepper, to taste
  • Champagne vinegar, to taste
  • 1 Tablespoon baby purple shiso

    To Assemble:
  • 1 sheet Espelette croquant

For the Tartar:
Place fresh tuna belly in freezer or blast chiller for about 20 minutes before handling to chill the fat and make it easier to handle. Cut a brunoise and put in a small mixing bowl with ½ Tablespoon of finely sliced chives a drizzle of olive oil, meyer lemon zest, a few drops of juice, salt, white pepper and ¾ of the caviar. Gently fold together being careful not to pop the eggs of caviar. Hold on ice till time of plate up.

For the “Cuit” Cauliflower Mouseline:
Take half the head of Cauliflower and cut into medium size florets; reserve the rest for garnish. Cook the cauliflower in boiling salted water till very tender. Drain excess water and then pulse the cauliflower in a blender with crème fraiche, a squeeze of lemon juice, butter, salt and pepper. Puree till silky smooth then pass through a fine sieve. Chill and then reserve for plate up.

For the “Cru” Marinated Cauliflower:
Take reserved white cauliflower, purple, green and yellow florets and trim to small pieces, almost to the size of a peppercorn. Place in a small bowl and drizzle with olive oil, salt and pepper, and a teaspoon of champagne vinegar. Pick the baby shiso and toss in with the cauliflowers.

To Assemble:
Pipe small amount of Cauliflower Mousseline onto each spoon. Using two teaspoons, quenelle the tartar and place on a transfer tray or a plate. When quenelles are complete break pieces of croquant to fit the quenelles perfectly and place on the tuna. Flash under salamander or use a torch to quickly melt the croquant, being extremely careful not to heat the tuna. Place tartar-croquant on top of the mousseline and garnish with the marinated cauliflower.


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