Princess Household Appliances B.V., a Dutch firm specialising in small domestic appliances, was established by its former owner Aad Ouborg in 1994. Thanks to its highly distinctive approach "Business is Entertainment‟, the company has grown explosively. Princess is the world's largest provider of small chrome domestic appliances.
• 1 small fennel bulb
• 12 oysters (Grade 4)
• 75g (2⅔ oz) spinach
• 15g (½ oz) sesame seed
• a pinch of sea salt
• 1 cabbage lettuce
• 50g (1¾ oz) cooked spinach
• 100ml (3⅓ fl. oz) grape seed oil
• 100ml (3⅓ fl. oz) olive oil
• 1 egg yolk
• 500g (1lb 1⅔ oz) bluefin tuna fillet (cut from the central section of the fish’s back)
• olive oil
• fresh lemon juice
Fennel, oysters, spinach, sesame salt
Clean the fennel, pull the leaves off and blanch these until tender. Rinse at once with cold water and save for later use. Open the oysters and store them in their own liquid. Briefly cook the spinach and drain in a colander. Roast the sesame seeds in a dry frying pan with sea salt and leave to cool. Keep shaking the pan so the seeds are evenly roasted.
Cabbage lettuce gravy
Wash the lettuce, blanch the leaves briefly and immediately rinse with cold water. Using the Princess Silver Power Chef, whizz the lettuce leaves with the egg yolk, cooked spinach and 4 oysters until smooth. Glaze* them with the grape seed and olive oil. Rub through a fine sieve and season with salt and pepper.
Tuna, oyster, presentation
Cut the tuna into 4 good pieces and grill on the Princess Table Chef™. Note: Grill the tuna very briefly on all sides, so the tuna remains red (or ‘mi-cuit’) inside. Season the tuna with the sesame salt. Briefly poach the remaining eight oysters in their own moisture and season with pepper and lemon. Glaze* the oysters’ poaching liquid with a little olive oil and lemon juice. Place the tuna in the centre of a plate with the fennel on the top, a streak of the cabbage lettuce gravy underneath and the poached oysters on either side. Spoon the oysters’ poaching liquid over the dish. Easy to prepare with the Princess Table Chef™
* Glazing is the creation of an emulsion sauce by vigorously beating egg yolk and oil or clarified butter. The second technique for creating an emulsion sauce is by glazing the sauce, off the stove, with knobs of cold butter or oil. This should be done with a whisk and with a smooth rotating movement.
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