Asian tartare of fillet with kimchi, mustard seed, crab chips, buttermilk sesame vinaigrette.
SALTS:
- 320gFilletOf head or tip
- 1 shallot, finely diced
- 20g chives, finely sliced
- 1-2 El kimchi, finely mixed (from the Asia department in the supermarket)
- To taste: salt, pepper, sesame oil
Parry the fillet and cut into fine cubes, then mix with the rest of the ingredients and season to taste
- 50g Senfclock
- 100 ml of vinegar
- 100 ml of sugar
- 100 ml of water
- To taste: salt, pepper
Put mustard in a saucepan with water, bring to the boil briefly, pour into a sieve and repeat this process 5 times. Then put the vinegar, water and sugar in a saucepan and bring to the boil once, add the mustard seeds. Pour into a mason jar and let it infuse for at least 1 week.
- 10 Stk Clip Chips
- 400 ml sunflower oil
Heat the oil in a saucepan to about 160 degrees and fry the crab chips in it, then season with salt.
- 100ml buttermilk
- 50ml sesame oil, light
Mix both liquids and season lightly with salt.
Garnish: sprouts, cress, pickled green strawberries, sesame roasted
Garage the tartar with 2 rings and the remaining Zuaten.
Bon appetit.
We thank Eric Reeh for the successful delicacy and wish you a lot of fun with the preparation! Click here directly to his homepage:www.ericreeh.de
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