Muksun tartare with beetroot puree and Thai lime sorbet
2 servings
75 minutes
Muksun tartare with beet puree and Thai lime sorbet is a harmony of flavors embodied in European cuisine. The tender, slightly oily muksun fillet diced into small cubes combines with the piquancy of capers, onion, and oyster sauce to create a rich depth of flavor. The creamy beet puree made with spices and orange and lemon juice adds a sweet tang that complements the fish. The final touch is a refreshing Thai lime sorbet that adds citrus lightness and refreshes the dish's palette. This exquisite recipe is a true gastronomic masterpiece perfect for fine dinners, restaurant service, and gourmets who appreciate the subtle interplay of flavors and textures.
1
For beet puree, take 3-4 small beets, wrap each in foil with crushed garlic, thyme, a pinch of sea salt and sugar, drizzled with olive oil. Bake in the oven at 180 degrees for about an hour until the beets are soft. Remove the beets from the foil, cool them down, peel and place in a blender with lemon zest and juice, orange juice, garlic, fresh chili pepper, butter and soy sauce. Blend until creamy. Place 1 tablespoon of puree on a plate next to a portion of tartare.
- Beet: 100 g
- Garlic: 10 g
- Lemon zest: 3 g
- Lemon juice: 10 ml
- Orange juice: 15 ml
- Chili pepper: 5 g
- Butter: 15 g
- Soy sauce: 15 ml
- Olive oil: 10 ml
2
For tartare, clean the fish, fillet it, and remove all bones with tweezers. Then, dice the fish fillet, onion, garlic, and capers into small cubes, add soy sauce, oyster sauce, olive oil, and freshly ground black pepper. Mix all the ingredients, place them on plastic wrap, and shape the mixture into a sausage 3-4 cm thick. Cut the sausage into portions 7-8 cm long, remove the wrap from each portion, and carefully place them on a plate.
- Muksun: 70 g
- Red onion: 5 g
- Garlic: 10 g
- Capers: 5 g
- Soy sauce: 15 ml
- Oyster sauce: 5 ml
- Olive oil: 10 ml
- Ground black pepper: 1 g
3
For the sorbet, squeeze juice from limes, add glucose, sugar, and water, heat to 80 degrees (do not boil) until the sugar dissolves, cool down and pour into an ice cream maker for sorbet preparation. Alternatively, you can use ready-made lime sorbet.
- Lime juice: 250 ml
- Glucose syrup: 40 g
- Sugar: 125 g
- Water: 160 ml