Tag: tartare
Salmon and scallop tartare with squid, tuna and ponzu dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon and scallop tartare 200g/7oz sushi-grade salmon, skin removed, pin-boned and finely chopped 4 sushi-grade scallops, finely chopped salt and freshly ground black pepper For the citrus dressing 1 lime, …
Ray with fermented fries and hazelnut tartare sauce
A tender meaty fish Ray tastes delicious pan-fried with butter. Wings can weigh anything between 200g and 1kg. Similar to Dover Sole, Ray reaches its peak flavour a day or two after being caught. Ray belong in …
Venison tartare, hazelnut mayonnaise and apple
Venison is well suited to tartare, but as ever, make sure the meat is cut into tiny cubes and seasoned very well. By Tom Kitchin From Saturday Kitchen Ingredients For the hazelnut mayonnaise 1 egg …
Tuna tartare with deep-fried artichokes and a raw artichoke salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the tuna tartare 300g/10½oz sushi-grade tuna, cut from the loin, sliced as thinly as possible 1 lemon, juice only 2 tbsp olive oil 50g/1¾oz Parmesan, grated or shaved salt For the raw …