Tuna with parsnip purée and metaxa-black peppercorn sauceTuna with parsnip purée and metaxa-black peppercorn sauce

Executive chef Richard Farnabe roasts shallots and black peppercorns and flambées them using a Greek brandy called metaxa. He adds some cream and chicken jus and lets the sauce simmer for 15-20 minutes before straining it. He cooks peeled parsnips in water with butter and a little milk for 30 minutes and purées them with salt and pepper and some kefalograviera cheese. He garnishes it with deep-fried parsnip strips.

Farnabe crusts tuna loin in crushed black peppercorns, sears it to order and plates it with the parsnips and the pepper sauce.