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.

Cooking schedule

Class with similar recipe

Friday, March 14th 18:00 to 21:30

Time Out Market

115 $ / pers.

WINE & TAPAS EVENINGS!

Superb evening of tapas workshops and wine tasting!

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Fresh and smoked salmon rillette, Mujjol caviar, Korean-style marinated daikon |
Asian-style beef and oyster tartare |
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More information

14 / 14

115 $ / pers.

0 places disponibles

Thursday, March 20th 18:00 to 21:30

Quebec city

115 $ / pers.

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

13 / 14

115 $ / pers.

1 places disponibles

Saturday, May 10th 18:00 to 21:00

Quebec city

130 $ / pers.

CHIC MENU WITH WINE PAIRINGS

Impress your guests with a wine-paired menu, 3 glasses of wine included

Asian-style beef and oyster tartare |
Baba au Calvados arrangé, vanilla mascarpone whipped cream, caramelized apples |
Seared black cod, arugula parmesan coulis, cauliflower head and almond gratin, wilted spinach |

More information

14 / 14

130 $ / pers.

0 places disponibles