The first tartar
[1] When cutting the yellowtail, scallops, and avocado, cutting them to the same size will result in a neater finished product
How to make it
1
Cut the smoked yellowtail, scallops, and avocado into 5mm cubes. Roughly chop the capers. Finely chop the onion, then drain and rinse
2
Mix (1) and chives in a bowl. Add A and mix
3
Toss the chervil, chives, and sprouts with olive oil, a little salt, and pepper
4
Place the salad from [3] on the tartar from [2] cut into shapes using a ring mold and garnish with diced cherry tomatoes
5
If desired, add garlic toast to [4]
Ingredients for 4 people
-
- Smoked yellowtail
- 160g
-
- scallops x 2
- 60g
-
- Avocado Net Weight
- 60g
-
- Onion
- 20g
-
- capers
- 10g
-
- Chop the assatsuki in small
- 2 tbsp
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- French Dressing
- 10cc
-
- Balsamic Vinegar
- 1 tsp
-
- Lemon juice
- 10cc
-
- salt
- A pinch
-
- Pick it
- A little
-
- the chervil : cut into 4-5cm pieces
- Appropriate amount
-
- Finely chopped green onions for salad to put on top of chives
- Appropriate amount
-
- sprouts - cut into 4-5cm widths
- Appropriate amount
-
- Fruit tomatoes for salad, cut into 5mm cubes
- Appropriate amount
[PR]
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