Spiced Kanpachi Tartare with Chilled Cucumber, Cantaloupe Gelée and Osetra Caviar
Chef Alessandro Stratta of Alex – Las Vegas, NV
Adapted by StarChefs.com
December 2007

Yield: 8 Servings

    Spiced_Kanpachi by Chefs Alessandro Stratta of Alex, Las Vegas NV on StarChefs.comDehydrated Melons:
  • 3 cantaloupes, peeled
  • 1 red seedless watermelon

    Cantaloupe Juice:
  • ¼ cup ginger, juiced
  • 10 ripe cantaloupes

    Cantaloupe Gelée:
  • 1000 grams Melon Juice
  • 7 sheets gelatin

    Cucumber Pearls:
  • 500 grams cucumber juice
  • 4 grams algen powder
  • 5 grams calcium chloride
  • 1 liter water
  • 1 gram Fleur de sel
  • 250 grams cucumber juice

    Brick Dough Crisps:
  • 4 sheets brick dough
  • 1 cup egg whites
  • Oil vegetable spray

    Yuzu Vinaigrette:
  • 1/4 cup yuzu juice
  • ¾ cup extra virgin olive oil
  • Salt and pepper

    To Assemble and Serve:
  • 1 pound fresh Kanpachi, diced into ¼-inch cubes
  • 2 Tablespoons Yuzu vinaigrette
  • 12 grams Persicus Caviar
  • ½ cup dehydrated cantaloupe, diced
  • ½ cup dehydrated watermelon, diced
  • 8 slices radish
  • 1 Tablespoon togarashi
  • 1 Tablespoon chives, minced
  • 2 Tablespoons dried bonito flakes
  • Micro cilantro

For the Dehydrated Melons:
Dice melons into ¼ inch slices and seal in seperate Cryovac® bags. Let compress overnight in the refrigerator. The following day, remove from the bag and arrange on a dehydrator tray. Dehydrate at 115ºF for 5 hours and refrigerate.

For the Cantaloupe Juice:
Add juiced ginger to the melon and puree in a blender until smooth. Strain overnight through a coffee filter in the refrigerator. The following day, place the strained juice in a container and set aside at room temperature.

For the Cantaloupe Gelée:
Bloom sheets of gelatin in cold water and add to 150 grams of the melon juice. Dissolve over heat. Once dissolved, add to the remaining juice and mix well. In a pot over low heat, bring mixture up to 170ºF and pour ¾ ounce portions of the juice into small ramekins, filling them ¾ of the way full.

For the Cucumber Pearls:
Strain cucumber water and blend with algen for 2 or 3 minutes. Allow mixture to rest at room temperature for 1-1.5 hours.  Dilute calcium chloride, stirring well to dissolve. Keep at room temperature. Place the cucumber-algen mixture in a small-tipped squeeze bottle and squeeze small pearl drops into the calcic solution. Allow the spheres to set for 45-60 seconds and gently remove with a slotted spoon. Reserve in a container with cucumber juice and chill.

For the Brick Dough Crisps:
Preheat a convection oven to 325ºF. Place brick dough sheets between damp towels. Cut the brick dough into 2-inch wide by 4-inch long rectangles then place back under damp towels. Spray 1 inch cannoli molds well with vegetable spray and brush both sides of dough with egg whites. Triple roll the sheets tightly around the sprayed molds and spray the finished rounds with more vegetable spray. Place the molds on a flat baking sheet fitted with a silpat, assuring that the seams are on the bottom. Bake in a convection oven with the ‘low’ fan at 325ºF for 5 minutes, then turn pan for an additional 5 minutes, or until light golden brown. Reserve crisps at room temperature for up to two days. 

For the Yuzu Vinaigrette:
Combine yuzu and oil, mix well, and season with salt and pepper.

To Assemble and Serve:
Toss Kanpachi with Yuzu Vinaigrette. Fill the Brick Dough Tubes with Kanpachi and top with caviar. Place the filled tube in the center of the Cantaloupe Gelée and garnish with Cucumber Pearls, Dehydrated Melons, radish, togarashi, chives, bonito flakes and cilantro.


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