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fabio trabocchi
rising stars
September 2003 WASHINGTON, D.C.
A Trio of Tartars: Tuna, Scallops, and Salmon with Osetra Caviar
Chef Fabio Trabocchi of Maestro Restaurant — Washington, D.C.
Adapted by StarChefs

Yield: 4 servings

Ingredients:

    For Rouille Sauce
  • 1 egg yolk
  • 1 ¾ cups potato puree
  • ½ of a hard-boiled egg
  • Pinch of saffron
  • 1 garlic clove, blanched
  • ½ cup olive oil
  • ¾ Tablespoon Harissa sauce, to desired heat (another hot sauce can be substituted)
  • 1 ¾ Tablespoons tomato paste
  • 1 ½ Tablespoons fresh lemon juice
  • Salt and pepper, to taste

  • For Tartar Trio
  • 5 ¼ ounces Sashimi Grade tuna
  • 5 ¼ ounces wild salmon
  • 5 ¼ ounces scallops
  • 1/3 cup extra virgin olive oil
  • Salt and pepper
  • 4 plum tomatoes
  • ¼ cup rouille sauce
  • ¼ cup Osetra caviar
  • ½ cup whipped cream
  • Juice of ½ of a lime
  • 1 ¾ Tablespoons chives
  • 4 Langoustine tails
  • 4 edible pansy flowers
  • 4 Caper cherries
  • 1 ½ Tablespoons ginger juice
  • 2 ½ Tablespoons diced black olives

Method:

Prepare the Rouille Sauce:
In a mixing bowl, add the egg yolk, potato puree, hard-boiled egg, garlic, saffron, tomato paste and harissa sauce. With a stand or hand mixer, slowly mix the ingredients until thoroughly combined. Gradually pour in the olive oil and mix until combined. Finish with the lemon juice. Adjust the seasoning with salt and pepper, to taste. Set aside.

Prepare the Tomato Confit:
Peel the plum tomatoes and remove the seeds. Place the tomatoes on a baking sheet. Lightly season the tomatoes with ¼ of the olive oil and salt and pepper, to taste. Bake the tomatoes for 4 hours at 150°F.

Once the tomatoes are baked, remove them from the tray and refrigerate for 1 hour. Cut the tomatoes into quarters. Place the quartered tomatoes in the bottom of a 1 ¼ inch stainless steel ring. Fill the center of the ring with the scallop tartar (see recipe below) and top with more tomato slices. Refrigerate immediately.

Prepare the Scallops Tartar:
Finely dice the fresh scallop meat and put it in a bowl. Add the diced black olives, ¼ of the olive oil, 1/3 of the ginger juice, and 1/3 of the chives. Season with salt and pepper, to taste. Stir well. Spoon the scallops tartar into a 1 ¼ inch stainless steel ring lined with the tomato confit, cover with more tomato confit, and refrigerate immediately.

Prepare the Tuna Tartar:
Finely dice the Sashimi grade tuna and put it in a bowl. Add 1/4of the olive oil, 1/3 of the ginger juice, and 1/3 of the chives. Season with salt and pepper, to taste. Stir well. Spoon the tuna tartar into a 1 ¼ inch stainless steel ring and refrigerate immediately.

Prepare the Salmon Tartar:
Finely dice the salmon and put it in a bowl. Add the rest of the olive oil, ginger juice and chives. Season with salt and pepper, to taste. Stir well. Spoon the scallops tartar into a 1 ¼ inch stainless steel ring and refrigerate immediately.

To serve:
Whisk the whipped cream with the lime juice and salt and pepper, to taste. In a small sauté pan over medium heat, quickly sear the langoustine tails. On a large platter, place the tartars in this order; salmon, scallops, and finally tuna. Remove all of the rings.

Garnish the salmon tartar with the cream and the Osetra caviar. Garnish the scallops tartar with the seared langoustine tails. Garnish the tuna tartar with the rouille sauce and the caper berries.


Wine Pairing:
Tocai Friulano, Collio, 2001
Russiz Superiore, Friuli

 
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