GEOMETRIC TARTARE

Difficulty

2/5

Prep time

30 min

Total time

30 min

INGREDIENTS

DIRECTIONS

•

Used technique:

OTHER TRANSFORMATION

3/4 cup

(190 ml)

chicken stock

1 tbs

(15 ml)

cold butter

yuzu (or lemon)

1 tsp

(5 ml)

honey

to taste

salt + pepper

1sachet

(2 g)

AGAR-AGAR

1 18 oz

salmon filet

shallots

garlic cloves

4 tbs

(60 ml)

olive oil

1 tbs

(15 ml)

Dijon mustard

1 tbs

(15 ml)

Japanese mayo

1 tbs

(15 ml)

panko

1 tbs

(15 ml)

dill

1 tbs

(15 ml)

yuzu (or lemon) juice

1 tsp

(5 ml)

yuzu (or lemon) zest

2 tbs

(30 ml)

capers

few drops

sriracha

to taste

salt + pepper

1 bunch

asparagus

2 tbs

(30 ml)

butter

to taste

salt + pepper

to taste

raspberries

to taste

microgreens

to taste

black sesame seeds

Yuzu Cannellonis

1. First, zest yuzu (you will not need the actual fruit). Combine zest with all other ingredients in a pot along with agar-agar. bring to a boil, then remove from heat immediately.

2. Pour a small amount of the preparation onto a plate and into a thin layer. Tilt the plate as you pour to cover as much surface as possible. Refrigerate the plate and repeat it. Take out of the refrigerator 10 minutes before serving so the cannelloni's can warm up, and cut them into small rectangles using a knife.

Geometric Tartare

3. First, remove the skin from the filet and dice it small. Finely chop shallots, garlic, dill and capers, and blanch zest. Then, combine all ingredients in a bowl and reserve. Use a square cutter to serve as pictured.

Butter Asparagus

4. Cook asparagus in butter on medium heat. season, then reserve.

Assembly

5. First, place a tartare square in the center of each plate. Wrap 3 asparagus spears in a yuzu square and place on top of a tartare square, then repeat. Decorate each plate with raspberries, microgreens and sesame seeds as pictured.