On the Fly

We often have a limited amount of time to prepare items especially when certain line cooks fail to prepare their stations for the night. We use a tomato tomato concasse pretty regularly at the restaurant. Not having prepared our concasse for the night and needing some quickly I was reminded about a method I had used before for terrine of tomatoes and shrimp. We actually use our creme brulee torch in order to char the skin of the tomato. It adds a very light almost grilled flavor to the tomato and actually keeps the flesh in better condition than blanching in water because the heat is so extreme. I enjoyed the change so much we are actually using this method for our grilled tuna special.


The tuna is marinated and grilled for a Basque style plate.