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| Tuna Tartar with Cauliflower Cream |
| 1 Serving |
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| Ingredients: Cauliflower Cream |
1 1/2 t extra virgin olive oil
1 shallots, finely chopped
3 oz cauliflower, finely chopped
3 oz chicken stock
1/4 t powered gelatin, dissolved in 1 tablespoon boiling water
1/2 T chopped dill
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| Ingredients: Ginger Vinaigrette |
1/8 C lime juice
1 T fresh ginger juice
3 drops Tabasco
1/2 C canola / olive oil blend
1 shallot, finely chopped
1 small clove of garlic, finely chopped
3 t fish sauce
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| Method: Cauliflower Cream |
| Heat extra virgin olive oil in a small frying pan, add shallots and cook
until soft.
Add cauliflower, cover and cook low heat until soft, add chicken stock
and simmer, uncovered, over high heat until reduce by half.
Add cream and simmer over medium heat for 5 mn.
Cool slightly, and process until puree, stir with gelatine, dill and salt
and pepper. |
| Method: Ginger Vinaigrette |
| Mix all ingredients and whisk until well combined. |
| Ingredients: Tuna Tartar |
3 oz Ahi Tuna, finely diced
2 t chives, minced
1 t pickled ginger, chopped
1/2 t black sesame
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| Method: Tuna Tartar |
| Mix tuna, chives, ginger and black sesame, mix it with the vinaigrette,
if you don’t use all vinaigrette keep in the fridge. |
| To Serve |
| Use a ring to mold the tuna tartar, topped with a cauliflower dill
quenelle, dill top and can be served with a toasted bread sliced or
taro root chips. |
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