Tag: tartare

Salmon tartare recipe with passion fruit – Italian Cuisine

  • 160 g fresh salmon pulp suitable for raw consumption
  • 60 g of chicory already cleaned
  • 2 passion fruits
  • radish sprouts (or others to taste)
  • extra virgin olive oil
  • salt flakes
  • fine salt
  • pink pepper
  • 1

    For the passion fruit salmon tartare recipe, beat the salmon with a knife, reducing it into a tartare.

  • 2

    Obtain the pulp of the passion fruits and sift it, obtaining only the juice; weigh the juice and add the same amount of oil and a pinch of fine salt; emulsify everything with a fork, obtaining a liquid sauce.

  • 3

    Season the salmon with half of the sauce and distribute it on the plates; complete with the chicory strips and the sprouts, salt flakes, pepper and the rest of the sauce.

  • 4

    Wine pairing: the buttery consistency of the salmon pulp seasoned with the fruity sweet-sour sauce finds the perfect companion in Bellavista's Franciacorta Satèn, a Chardonnay with refined floral and citrus aromas and a taste of «delicate energy (40 euros, bellavistawine. it).

Recipe: Joëlle Néderlants, Texts: Valentina Vercelli; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Beef tartare recipe with egg, raspberry and tarragon sauce – Italian Cuisine

Beef tartare recipe with egg, raspberry and tarragon sauce

  • 400 g fillet of beef
  • 5 eggs
  • raspberry vinegar
  • tarragon
  • extra virgin olive oil
  • White pepper
  • salt

Private the meat with all the fat and chop it very finely with a knife or mixer.
Spread it then on a cutting board lined with baking paper and remove any residual fat.
Season it with oil, pepper and salt.
You do boil the eggs for 6 minutes; shell them and blend only the yolks in the mixer with a little raspberry vinegar and the oil needed to obtain a creamy consistency; season with salt.
Place in each dish 2 or 3 small portions of meat; accompany it with 2 tablespoons of egg sauce and complete with tarragon and, to taste, white truffle.

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Salmon, avocado and mango tartare recipe – Italian Cuisine

Salmon, avocado and mango tartare recipe

  • 500 g salmon pulp
  • 200 g carasau bread
  • 30 g fresh spreadable cheese
  • 1 avocado
  • 1 mango
  • 1 untreated lemon
  • chives
  • extra virgin olive oil
  • salt
  • pepper

To prepare salmon tartare, avocado and mango, cut the salmon into cubes of about 5 mm.
do it marinate for 30 minutes with the grated lemon zest, a drizzle of oil and a pinch of white pepper.
Chop finely a tuft of chives.
Cut diced the pulp of mango and that of avocado.
season mango pulp with lemon juice, 2 tablespoons of oil and salt.
season salmon pulp with chives and salt.
formed on the plates 4 mango discs 1 cm thick with a cutter (ø 8 cm). Press a little with a spoon, then proceed with an avocado and a salmon disc.
Complete with a tuft of cheese and ground pepper.
serve with carasau bread, seasoned with oil and salt and put in the oven at 175 ° C for 3-4 minutes or until it is golden brown.

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