Asian fillet tartare with kimchi, mustard seeds, shrimp chips, buttermilk sesame vinaigrette.
INGREDIENTS:
- 320g fillet from head or tip
- 1 shallot, finely diced
- 20g chives, finely chopped
- 1-2 tablespoons kimchi, finely mixed (from the Asian section of the supermarket)
- To taste: salt, pepper, sesame oil
Trim the fillet and cut it into fine cubes, then mix with the remaining ingredients and season to taste
- 50g mustard seeds
- 100 ml vinegar
- 100 ml sugar
- 100 ml water
- To taste: salt, pepper
Put the mustard seeds in a pot with water, bring to the boil briefly, pour into a sieve and repeat this process 5 times. Then put the vinegar, water and sugar in a pot and bring to the boil and add the mustard seeds. Pour into a mason jar and let it steep for at least 1 week.
- 10 pieces of prong chips
- 400 ml sunflower oil
Heat the oil in a pot to around 160 degrees and fry the crab chips in it, then season with salt.
- 100ml buttermilk
- 50ml sesame oil, light
Mix both liquids and season lightly with salt.
Garnish: sprouts, cress, pickled green strawberries, roasted sesame seeds
Arrange the tartare with 2 rings and the remaining ingredients.
Bon appetit.
We would like to thank Eric Reeh for the successful delicacy and hope you enjoy preparing it! Click here to go directly to his homepage: www.ericreeh.de
