Muksun Tartare with Beet Puree and Thai Lime Sorbet
Appetizers • European
Description
Muksun tartare with beet puree and Thai lime sorbet
Ingredients
- Meyer Lemon Juice 0 fl oz
- Citrus Zest Mix 0 oz
- Orange juice concentrate 0 fl oz
- Garlic 0 oz
- Fish Oil 0 oz
- Mild Chili Spice 0 oz
- Butter 0 oz
- Soy Sauce 0 fl oz
- Hot-Smoked Muksun Fillet 0 oz
- Spanish onions 0 oz
- Olive Oil 0 fl oz
- Ground Black Pepper 0 oz
- Oyster Mushrooms 0 fl oz
- Capers 0 oz
- Glucose Powder 0 oz
- Sugar 5 oz
- Water 5 fl oz
- Beetroot 5 oz
- Lime Juice 10 fl oz
Step-by-Step Guide
Step 1
For the beet puree, wrap 3-4 small beets in foil along with crushed garlic, thyme, a pinch of sea salt, and sugar, drizzling with olive oil. Bake in the oven at 355°F for about 1 hour, until the beets are soft. Remove the beets from the foil, cool, peel, and place in a blender along with lemon zest, lemon juice, orange juice, garlic, fresh chili pepper, butter, and soy sauce. Blend until creamy. Place 1 tablespoon of the puree on a plate next to the portion of tartare.
Step 2
For the tartare, clean the fish, fillet it, and remove all bones with tweezers. Then cut the fish fillet, onion, garlic, and capers into small cubes, add soy sauce, oyster sauce, olive oil, and freshly ground black pepper. Mix all the ingredients, place on plastic wrap, and shape the mixture into a sausage about 3-4 cm thick. Cut the sausage into portions 7-8 cm long, remove the wrap from each portion, and carefully place on a plate.
Step 3
For the sorbet, squeeze the juice from the limes, add glucose, sugar, and water, heat to 175°F (do not bring to a boil) until the sugar dissolves, cool, and pour into an ice cream maker to make the sorbet. Alternatively, you can use ready-made lime sorbet.
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