Tartare of mulloway with lranian osietra caviar and chive crème fraîche

Tartare of mulloway with lranian osietra caviar and chive crème fraîche

By
From
Becasse
Serves
8
Photographer
Steve Brown

While I consider Iranian caviar to be superior to others, the choice of sevruga or osietra comes down to personal preference. I would use osietra for this dish as it has a cleaner, more refined flavour; a hint of acid with a fresh briny flavour and a slight bitter aftertaste.

This dish is really all about the pleasure of contrasting different textures and flavours. The mulloway has a smooth, creamy richness that is superbly offset by little salty bursts of caviar – it is truly sublime.

Ingredients

Quantity Ingredient
300ml see method for ingredients
100ml thickened cream
1/2 cup finely snipped chives
fleur de sel
freshly ground white pepper
few drops lemon juice
1 x 500g mulloway fillet
50g iranian osietra caviar
extra-virgin olive oil
fresh chervil

Method

  1. To prepare the chive crème fraîche:

    Put the crème fraîche and cream in a chilled mixing bowl and whisk to soft peaks. Fold through the chives and season with the fleur de sel, a little pepper and lemon juice. Cover with cling film and refrigerate.
  2. To prepare the tartare of mulloway:

    Use a very sharp knife to skin the fillet then remove the bloodline and trim away any sinews. Cut into neat 5 mm dice and place in a mixing bowl.
  3. Gently fold through half the caviar and a splash of oil. Divide the tartare evenly between 8 serving plates, using a ring mould to create neat little discs. Spread a thin layer of caviar on the top of each disc before carefully lifting away the ring mould.
  4. Use a dessertspoon to form small quenelles of the chive crème fraîche and arrange them around the tartare. Drizzle with a little extra-virgin olive oil and garnish with a few sprigs of chervil. Serve straightaway.
Tags:
restaurant
Becasse
Justin
North
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