El Ronqueo del Atun, Kempinski Hotel Bahia Estepona
On the 22nd of July 2016, Raul Cob and his talented team of chefs gave a masterclass in tuna preparation and a sampling of the stunning fish at the Kempinski Hotel in Estepona.
As part of the “Ronqueo del Atun”, they prepared a 50 kilo tuna, showing the different cuts and explaining the best way to cook and enjoy them. He advised that the tuna belly or ventresca was the most expensive part of the fish, with the highest fat content and recommended that this should be cooked medium-well. The chef’s favourite part is the tarentelo or the mid belly of the fish, due to its perfect balance of fat. They also explained about the head of the tuna which has meat which is full of flavour, but needs to be cooked slowly as a stew.
The “plato” cut was selected as the best type for sashimi as it was low in fat and tender, and Chef Cob cut it there and then so guests could enjoy during the presentation. Even more amazing was the invitation to take a spoon and pull the freshest meat off the bones right on the table, a delicious and exciting experience.
Once the fish was prepared, guests were able to choose what they would like, and how they wanted it to be cooked and the sommelier was on hand to recommend the perfect pairing. Sashimi and maki were prepared, paired with a dry manzanilla sherry. Then Chef Cob, showed guests his special oriental tartar with soy, kimchi, mayonnaise, shallots and pickles and shared the secret of the perfect tartar – don’t dice the fish, shred and crush the meat with the back of your knife for the best flavour and texture. This was served on a bed of avocado, paired with a crisp albariño white wine and was a triumph.
The cuts from the head were served in a stew as a Marmitako of tuna, with a special sauce from the Basque Country. The prized tuna belly was cooked medium well done and served with potatoes and the tuna loin was seared and served with a stunning vizcaína sauce. These more meaty cuts were served with a gutsy rose wine, or red wine, as a perfect complement to the flavour.
The event was an amazing spectacle where guests learned so much about the tuna and enjoyed sampling all the cuts paired with delicious wines. The Kempinski Estepona will be organising more gastronomic events during the summer season, check the website and Facebook page for the latest programme.
