Fried Cassava
Blulefin Tuna, Pickled Peppers, Pickled Cipollini Onions, Smoked Fish Mousse
Chef Vitor Mendes of Theodora | Brooklyn
Adapted by StarChefs | March 2025 | Photo: will blunt
INGREDIENTS
Pickled Peppers:
Yield: 150 servings
150 piquillo peppers
500 grams Sherry vinegar
200 grams granulated sugar
15 grams kosher salt
10 grams charcoal oil
Pickled Cipollini Onions:
Yield: 700 grams
700 grams thinly sliced cipollini onions
1 kilogram Champagne vinegar
350 grams granulated sugar
20 grams kosher salt
Fried Cassava:
Yield: 1 half sheet tray
500 grams tapioca pearls
200 grams grated pioneer cheese
110 grams grated parmesan
70 grams grated halloumi
5 grams kosher salt
1 kilogram whole milk
Oil for frying
Smoked Fish Mousse:
Yield: 10 servings
200 grams smoked fish
125 grams heavy cream
9 grams garlic confit
5 grams kosher salt
4 grams black truffle paste
¼ gram xanthan gum
To Assemble and Serve:
Yield: 1 serving
Bluefin tuna, thinly sliced
Charcoal oil
METHOD
For the Pickled Peppers:
Place chiles in a nonreactive container and set aside. In a pot over medium-high heat, bring vinegar, sugar, salt, oil, and 500 grams water to 120°F. Pour pickling liquid over chiles. Cover and refrigerate 1 week.
For the Pickled Cipollini Onions:
Place onions in a nonreactive container and set aside. In a pot over medium-high heat, bring vinegar, sugar, salt, and 1 kilogram water to a boil. Pour pickling liquid over onions. Cover and refrigerate 48 hours.
For the Fried Cassava:
In a large nonreactive container, combine tapioca, cheeses, and salt. Set aside. In a pot over medium-high heat, bring milk to a boil. Pour over cheese mixture. Stir until well combined and cheese has fully melted. Pour mixture onto a parchment paper-lined half sheet tray. Refrigerate 24 hours, or until set. The next day, on a work surface, cut mixture into cubes. In a fryer, heat oil to 350°F. Add cubes and fry 2 minutes. Transfer to a paper towel-lined plate and let drain.
For the Smoked Fish Mousse:
In a Vitamix Commercial blender, add all ingredients and 55 grams water. Blend until smooth. Pass through a fine mesh sieve. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
On a work surface, brush tuna with charcoal oil. Season with salt and set aside. Place 1 cube Fried Cassava on a work surface. Make a small hole in Fried Cassava and fill with 1 piece Pickled Peppers and 1 piece Pickled Cipollini Onions. Transfer Fried Cassava to a serving plate. Cover with desired amount Smoked Fish Mousse. Top with seasoned tuna.
