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Sumac Crusted East Coast Yellowfin Tuna, Celeriac Remoulade, Avocado Mouse and Lemon Crumbs

This beautiful dish is by chef Emerson Rodriguez from Emerson's in Pokolbin and will be created at the 2012 'Food Fight' event in the Hunter Valley.

Sumac Crusted East Coast Yellowfin Tuna, Celeriac Remoulade, Avocado Mouse and Lemon Crumbs

Notes

• Use Japanese Panco bread crumbs to make lemon crumb mixture. When making remoulade make sure to add olive oil slowly to avoid splitting it and ask your fishmonger for the freshest tuna for this dish

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» Top Wine Matches For This Recipe

Angus Hughson

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Sumac Crusted East Coast Yellowfin Tuna, Celeriac Remoulade, Avocado Mouse and Lemon Crumbs.

 
 

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