Tartare is a classic dish known for its light texture and exquisite combination of raw ingredients. Traditionally, tartare is made from raw meat or fish, minced and seasoned with various spices, sauces, herbs, and onions. Its main feature is the absence of heat treatment, which emphasizes the freshness and natural flavor of the ingredients.The origin of the dish's name is quite interesting. The very word “tartare” comes from the word "Tatar". There is a theory that this dish was brought to Europe by Tatar warriors. However, in this case, it was interpreted more as “sauce tartare” (yes, there is no mistake here), meaning a sauce that nomadic warriors prepared for meat dishes.However, this term is most often associated with French cuisine. It was the French chefs who rubbed raw meat with spices, sometimes marinating it with the addition of wine vinegar or other sauces, after which they finely chopped it and mixed it with fresh herbs. Such meat became popular in restaurants, where it was served as a gourmet appetizer. Over time, tartare has come to be associated not only with meat but also with fish, especially salmon and tuna.Salmon is one of the most popular ingredients in fish tartare, thanks to its rich flavor and delicate texture. And since we recently prepared lightly salted salmon, we decided to experiment by using it for tartare.
Time required: up to 30 minutes (fine chopping takes time)
Difficulty: 3 out of 5 (subjectively, due to chopping)
Cost of ingredients: average
We will need:
We warn you that we are preparing a NON-classic version of tartare!
These ingredients were enough to prepare two servings of tartare:
100 g of lightly salted salmon (homemade)
1 tsp olive oil
1 tsp lemon juice
½ tsp Dijon mustard
½ tsp Worcestershire sauce
1 tsp capers (15 g)
¼ red onion (20 g)
3-4 green onion stalks
1 quail egg yolk (for presentation)
продуктовий набір (на фото немає зеленої цибулі та перепелиного яйця)
Preparation
Finely chop all the ingredients. As finely as possible. Chop the vegetables using the brunoise technique (cubes of 2-3 mm), and the salmon - up to 5 mm. Finely chop the dill.
нарізка цибулі
нарізка каперсів
нарізка лосося
нарізка кропу
Place all the chopped ingredients into one container.
результат нарізки
Add Worcestershire sauce, mustard, olive oil, and squeeze lemon juice.
вичавлюємо сік з кружальця лимону
Chop the green onion and also add it to the mixture.
до порізки
нарізана цибуля. Ніж сантоку чудово справляється з такою дрібною нарізкою
Mix thoroughly. We did not salt the tartare since we used already lightly salted salmon. The capers are also salty. And Worcestershire sauce also has added salt. Therefore, we only added a pinch of ground black pepper.Leave the prepared tartare in the refrigerator for 10-15 minutes so that the flavors can blend together. Place the tartare on a plate, shaping it into a circle. In the center, make a small indentation where you carefully place the egg yolk.
додали жовток
Serve the tartare with baguette toasts – some with pesto, others with avocado puree.
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