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Asian-style beef and oyster tartare |

Vegetables and Fruits, Fish, Seafood & Shellfish, Beef

Different flavors for a dish that is relatively well established in French gastronomy.

Note

The amount of time your tartare spends in the marinade will have an enormous influence on the result.

Ingredients

Recipe for 4 servings

Tartare

200 Gr

Boston cut beef

4 Unit(s)

Oyster(s)

1 Unit(s)

Shallot

4 Sprig(s)

Coriander

10 Ml

Oyster sauce

10 Ml

Ponzu sauce

5 Ml

Roasted sesame oil

10 Gr

Fresh ginger

2 Unit(s)

Nori

2 Unit(s)

Green onion

1 Unit(s)

Lime

Salt and pepper
Olive oil

Preparation time: 45 min

Setting up

Open the oysters, remove from their shells and cut into tartare.

Cut the beef into tartare and place in a bowl on ice in the fridge.

Thin out the coriander leaves and chop finely.

Peel and finely chop the shallot.

Combine the oyster sauce, lime zest, grated ginger and Ponzu sauce in a bowl and mix.

Thinly slice the green onions (whistles).
Tartare

Add the beef and oyster tartare to the bowl of marinade and leave to marinate for an hour.

Assembly

Line individual circles with Nori sheet. Fill with tartare (check seasoning).

Turn out onto the plate and finish with the green onion whistles.

The amount of time your tartare spends in the marinade will have an enormous influence on the result.

Cooking schedule

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