29 Jul Wild Alaska Sockeye Salmon Tartare
Wild Alaska Sockeye Salmon Tartare
Ingredients
For the tartare:
- 800 g clean wild Alaska Sockeye Salmon cut into 0.5 cm cubes
- 100 g Chinese spring onion finely cut into brunoise
- 2 very green limes for zesting
- 10 cl Ponzu sauce
- Freshly ground pepper to taste
- Fine salt to taste
- ¼ bunch chopped chives
- 10 cl extra virgin olive oil
For the white garlic sauce:
- 150 g bread crumbs white bread interior
- 40 cl cold water
- 15 cl extra virgin olive oil
- 120 g raw almonds
- 1 garlic clove
- 5 cl Forum Cabernet Sauvignon vinegar
- Salt
Instructions
- In a bowl, prepare the vinaigrette with the olive oil, Ponzu sauce and the juice of one lime.
- To prepare the white garlic sauce, place all the ingredients in a blender and process until a very fine texture is achieved (preferably using a Thermomix, if available). Pass through a strainer to ensure a smooth and homogeneous texture. Keep refrigerated.
- A few minutes before plating, mix the Chinese spring onion and chives with the wild Alaskan red salmon and the vinaigrette. Season with salt and pepper, and finally grate the zest of the 2 limes over the mixture.
- Plate the tartare using a ring mould, placing the white garlic sauce in the centre.
- Decorate with baby spring onion, bimi sprouts, edible flowers, dill, green asparagus and tender shoots.
Notes
Recipe courtesy of Alfonso Tomassoni, Executive Chef at Garcimar.
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