Yellowtail Tartar with Bacon and Tangerine Dressing

Name: Yellowtail Tartar with Bacon and Tangerine Dressing
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams sliced bacon, cut into 1/4-inch strips; 1 baguette, sliced into 1/4-inch-thick slices; 4 servings Bulls blood, for garnish; 2 Tbsps capers; 4 servings Chervil, for garnish; 1 teaspoon chipotle puree; 2 Tbsps fennel seeds; 59 milliliters fresh flat-leaf parsley, picked and chopped; 1 lemon, juiced; 4 servings Kosher salt and freshly ground black pepper; 4 servings Extra-virgin olive oil; 4 servings Olive oil, for drizzling; 1 Tbsp red wine vinegar; 3 scallions, thinly sliced; 1 shallot, brunoised; 3 tangerines, zested and juiced; 3 fresh thyme sprigs, leaves picked and finely chopped; 454 grams yellowtail tuna, 1/4-inch dice; 1 teaspoon whole-grain mustard; 2 teaspoons whole-grain mustard

Yellowtail Tartar with Bacon and Tangerine Dressing

Yellowtail Tartar with Bacon and Tangerine Dressing is a dairy free recipe with 4 servings. This main course has 1342 calories, 56g of protein, and 100g of fat per serving. This recipe covers 45% of your daily requirements of vitamins and minerals. Head to the store and pick up chervil, thyme sprigs, shallot, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Special equipment: 2 1/2-inch ring mold

For the bacon and tangerine dressing: Strain the tangerine juice through a mesh strainer into a small saute pan. Bring the juice to a simmer and reduce to a syrup consistency, about 5 minutes.

Ingredients you will need

Tangerine Juice

Tangerine

Bacon

Juice

Syrup

Equipment you will use

Sieve

Frying Pan

Remove from the heat and let cool.

Heat a large saute pan over medium-high heat. Cook the bacon in a little olive oil until crispy, about 7 minutes.

Ingredients you will need

Olive Oil

Bacon

Equipment you will use

Frying Pan

Transfer to paper towels to drain, reserving the fat from the pan in a small bowl.

Equipment you will use

Paper Towels

Bowl

Frying Pan

Whisk together the mustard, 2 tablespoons of reserved bacon fat, the tangerine zest and the tangerine reduction in a small bowl.

Ingredients you will need

Bacon Drippings

Reduction

Tangerine

Mustard

Equipment you will use

Whisk

Bowl

For the crostini: Preheat a grill pan over medium-high heat. Toast the fennel seeds in a small saute pan over medium heat until fragrant, about 3 minutes, and then grind in a spice grinder.

Ingredients you will need

Fennel Seeds

Crostini

Toast

Equipment you will use

Grill Pan

Frying Pan

Brush both sides of the baguette slices with a little olive oil and season generously with salt, black pepper and ground fennel seed. Grill until the bread is toasted, 3 minutes per side.

Ingredients you will need

Ground Fennel

Black Pepper

Olive Oil

Baguette

Bread

Salt

Equipment you will use

Grill

Remove and reserve.

Combine the yellowtail, parsley, capers, vinegar, mustard, chipotle puree, scallions, thyme, shallots, lemon juice and a drizzle of olive oil in a large bowl. Adjust the seasoning with salt and black pepper. Plate with the ring mold.

Ingredients you will need

Salt And Pepper

Chipotle Chile Puree

Lemon Juice

Olive Oil

Green Onions

Seasoning

Shallot

Mustard

Parsley

Vinegar

Capers

Thyme

Equipment you will use

Bowl

Drizzle some of the dressing around the plate and garnish with reserved bacon pieces. Dress the bull's blood and chervil with some of the vinaigrette, season with salt and black pepper, and use to garnish the tartar.

Ingredients you will need

Salt And Pepper

Real Bacon Pieces