Blue Fin Toro Tartar, Cauliflower "Cru et Cuit" with Golden Oscetra Caviar

Adapted by StarChefs.com
December 2006
Yield: 12 spoons

INGREDIENTS:

Tartar
3 ounces Spanish Blue Fin tuna Belly
1 bunch chives
1 tablespoon olive oil
1 Meyer lemon, juice and zest
salt and white pepper, to taste
½ ounce Golden Oscetra caviar
“Cuit” Cauliflower Mouseline
1 head cauliflower
2 tablespoons crème fraîche
Squeeze lemon juice
2 tablespoons butter
salt and pepper, to taste
“Cru” Marinated Cauliflower
1 floret purple cauliflower
1 floret Romanesco
1 floret yellow cauliflower
olive oil, to taste
salt and pepper, to taste
Champagne vinegar, to taste
1 tablespoon baby purple shiso
To Assemble
1 sheet Espelette croquant

METHOD:

For the Tartar:
Place fresh tuna belly in freezer or blast chiller for about 20 minutes before handling to chill the fat and make it easier to handle. Cut a brunoise and put in a small mixing bowl with ½ Tablespoon of finely sliced chives a drizzle of olive oil, meyer lemon zest, a few drops of juice, salt, white pepper and ¾ of the caviar. Gently fold together being careful not to pop the eggs of caviar. Hold on ice till time of plate up.

For the “Cuit” Cauliflower Mouseline:
Take half the head of Cauliflower and cut into medium size florets; reserve the rest for garnish. Cook the cauliflower in boiling salted water till very tender. Drain excess water and then pulse the cauliflower in a blender with crème fraiche, a squeeze of lemon juice, butter, salt and pepper. Puree till silky smooth then pass through a fine sieve. Chill and then reserve for plate up.

For the “Cru” Marinated Cauliflower:
Take reserved white cauliflower, purple, green and yellow florets and trim to small pieces, almost to the size of a peppercorn. Place in a small bowl and drizzle with olive oil, salt and pepper, and a teaspoon of champagne vinegar. Pick the baby shiso and toss in with the cauliflowers.

To Assemble:
Pipe small amount of Cauliflower Mousseline onto each spoon. Using two teaspoons, quenelle the tartar and place on a transfer tray or a plate. When quenelles are complete break pieces of croquant to fit the quenelles perfectly and place on the tuna. Flash under salamander or use a torch to quickly melt the croquant, being extremely careful not to heat the tuna. Place tartar-croquant on top of the mousseline and garnish with the marinated cauliflower.