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
1
Special equipment: 2 1/2-inch ring mold
2
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
3
Remove from the heat and let cool.
4
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
5
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
6
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
7
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
8
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
9
Remove and reserve.
1
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
2
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.