Tartare with Wasabi Whipped Cream
Julian Alonzo of Brasserie 8 1/2 in New York City
Adapted by StarChefs
Yield: 4 Servings
1 1/2 cups hamachi, chopped
1 teaspoon garlic, finely minced
1 teaspoon ginger, finely minced
2 teaspoons chives, finely chopped
1 teaspoon mint, finely chopped
1/4 teaspoon Kosher Salt
4 teaspoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon ketchap manis (sweet Indonesian soy sauce)
Wasabi Whipped Cream
2 Tablespoons wasabi paste
1/4 cup heavy cream
1/4 teaspoon Kosher salt
4 Tablespoons seaweed salad, chopped (available at Asian markets)
1/2 teaspoon ketchap manis
4 teaspoons salmon caviar
4 sprigs radish sprouts
4 sprigs fennel tops
10 lotus seeds, blanched and split
1. Using a spoon, separate all the sinew from the meat.
2. Finely chop the cleaned Hamachi to an even consistency.
3. Store covered in a metal container or bowl, on ice until ready to use.
1. Peel about 2 or 3 garlic cloves and cut away any dark spots.
2. Finely mince the garlic; The pieces should be the size of cornmeal.
3. Peel fresh ginger and mince (do not grate) to the same size and consistency
as the garlic.
4. Finely chop a 1/4 bunch of chives.
5. Pick fresh mint leaves and chiffonade, then chop finely.
6. Store each herb or spice in a separate container and set aside until
ready to use.
Wasabi Whipped Cream
1. Add water to the wasabi powder until it is the consistency of soft
2. In a clean, dry, chilled stainless steel bowl, add a 1/4 cup heavy
3. Using a balloon whisk, begin whipping the cream over and ice bath.
4. As it begins to thicken, add the wasabi paste and salt.
5. Whip the cream to a stiff peak but do not over whip; The wasabi can
curdle the cream.
7. Cover and store in the refrigerator until ready for use.
1. Chop the prepared seaweed salad roughly and set aside.
2. Prepare the lotus seeds a day before, by blanching them in salted,
boiling water until just tender. If over cooked, they will crumble easily.
3. Drain and rinse with cool water.
4. When cool enough to handle, split them and remove any green sprouts.
Store uncovered and chilled until ready for use.
5. Pick four radish sprigs (each sprig should have 3 to 4 sprouts and
be 2 2/1 inches long).
6. Pick the fennel top sprigs (about 2 inches long).
7. Store the sprigs in ice water until ready to use.
1. In a well-chilled bowl, add the prepared hamachi, garlic, ginger, chives
2. Add the salt, soy sauce, sesame oil, ketchap manis, and tabasco.
3. Using a fork, mix all the ingredients until nearly emulsified.
1. Using four 2 1/2 inch round molds, lightly pack about 3 ounces of the
prepared tartar into each mold.
2. Top each mold with 1 heaping Tablespoon of the chopped seaweed salad.
3. Place each serving in the center of a plate and unmold.
4. Top each with a small teaspoon sized quenelle (egg shape) of the wasabi
5. Using a squeeze bottle, decoratively garnish the plate with a small
amount of ketchap manis.
6. Garnish each plate with 5 lotus seed halves.
7. Using 1 teaspoon per serving, top each wasabi cream quenelle (egg shape)
with about 1/2 a teaspoon of the salmon caviar and sprinkle the rest of
the plate with another 1/2 teaspoon.
8. Finish the presentation with radish sprouts and fennel tops placed
in the wasabi whipped cream.
9. Serve immediately.
Note: It is important to prepare the tartar just before serving.
The soy sauce and ketchap manis will quickly breakdown the proteins of
the hamachi. If the prepared dish is held for more than 20 minutes, the
desired flavor, texture and color of the dish will be lost.
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