Preview

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.

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115 $ / pers.
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WINE & TAPAS EVENINGS!

Superb evening of tapas workshops and wine tasting!

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Thursday, March 20th 18:00 to 21:30
Quebec city
115 $ / pers.
WINE & TAPAS EVENINGS!

WINE & TAPAS EVENINGS!

Superb evening of tapas workshops and wine tasting!

  • Albacore tuna sahimi, buttermilk dressing, wasabi espuma, ginger jelly |
  • Fresh and smoked salmon rillette, Mujjol caviar, Korean-style marinated daikon |
  • Asian-style beef and oyster tartare |
  • Veal meatballs with Mascarpone, tomato sauce, fried onions and basil |
  • Caramelized pistachio floating islands, saffron custard |
More information
14 / 14

115 $ / pers.
0 places disponibles

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