Chargrilled tuna on parsley mash with deep-fried leeks and morel and port veloute – by Steve Linsner

INGREDIENTS

(serves four)

25g dried morels
4 Maris Piper potatoes
Bunch of parsley
80ml olive oil
2 medium leeks
2 shallots, diced
60ml port
Salt and pepper
4 x 150g tuna loin portions

For the velouté

20g butter

20g flour

20g shallots, diced

30ml morel juice

100ml double cream

Salt and pepper

METHOD

Soak morels in 300ml of cold water for 24 hours. To make the velouté, sweat shallots in butter. Add flour and cook out. Add morel juice and simmer for 40 minutes. Season. Add double cream.

Boil potatoes in salted water until tender. Blend small bunch of picked parsley in olive oil. Julienne leeks and deep-fry until crisp and lightly browned. Season.

Sauté shallots with soaked morels. Add port and reduce. Add velouté to reduced mixture and keep warm.

Purée potatoes with parsley oil and season.

To serve, place potato purée in centre of plate. Begin chargrilling tuna and season. Nappe sauce around potato. When cooked to preference, place tuna on purée with leeks on top.

Steve Linsner