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Recipe by Gabe Garcia

Deconstructed Tartar Sauce

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg

A classical fish sauce prepared and presented in a unique way.

Ingredients

Main ingredients

Directions

Prepare the Tartar Sauce

1.

Mince shallots and pickle them in honey and vinegar with a pinch of salt for at least four hours, preferably overnight.

2.

In boiling water, cook four eggs for seven minutes then immediately place them into an ice bath for another seven minutes.  Peel the eggs and separate the whites from the par-cooked yolk.  Sieve the egg whites.

3.

Fry capers in 350-degree oil until they pop, around two minutes. Mince cornichons.  Next pick some fresh dill, tarragon and parsley.

4.

Cut four finger limes in half and separate the pearls from the skin.

5.

Plate the dish starting with the egg yolk, sieved egg, pickled shallot, fried capers, cornichons, fresh herbs, finger limes, and finish with some extra virgin olive oil, the pickling liquid, and sea salt.

Notes:

Finger limes are a variety of lime that when you cut them open you expose little pearls that bust with lime flavor when popped. They make a perfect garnish. If you can’t get any you can always use supreme of lime.
Deconstructed Tartar Sauce

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