Asian fillet tartar with kimchi, mustard seeds, shrimp chips, buttermilk-sesame vinaigrette.
INGREDIENTS:
- 320g fillet of head or tip
- 1 shallot, finely diced
- 20g chives, finely sliced
- 1-2 El kimchi, finely mixed (from the Asia department in the supermarket)
- To taste: salt, pepper, sesame oil
Trim the fillet and cut into fine cubes, then mix with the remaining ingredients and season to taste
- 50g Senfclock
- 100 ml of vinegar
- 100 ml of sugar
- 100 ml of water
- To taste: salt, pepper
Add the mustard seeds to a pot of water, bring to a boil briefly, drain into a sieve, and repeat this process five times. Then add the vinegar, water, and sugar to a pot and bring to a boil once. Add the mustard seeds. Pour into a jar and let it steep for at least one week.
- 10 Stk Clip Chips
- 400 ml sunflower oil
Heat the oil in a pot to about 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
Serve the tartar with 2 rings and the remaining ingredients.
Bon appetit.
We thank Eric Reeh for this delicious delicacy and wish you lots of fun preparing it! Here you can go directly to his homepage: www.ericreeh.de
