Friday May 15, 2009

yellowtail tartare with payusnaya caviar

What could be better than pairing sashimi with caviar? This dish can serve as a refreshing appetizer or a lighter main dish. Serve with chilled saki, white wine or champagne.

Yellowtail Tartare with Payusnaya
Recipe courtesy of California Caviar Company
Serves 4

Ingredients

1 pound sashimi grade Yellowtail tuna
1 Tablespoon grape seed oil, or another oil which is light in flavor
2 Tablespoon chives, chopped
1 Tablespoon lemon zest
2 oz Pepin Payusnaya (pressed caviar)
Sea salt & fresh ground black pepper to taste

With a very sharp knife, dice the yellowtail into ¼" thick pieces. Toss with olive oil, chives, lemon zest, salt & pepper. Shape into a disc or place in mold to shape. Place pressed caviar between two pieces of plastic wrap. Roll out to 1/8" thick. With the mold or a cookie cutter, cut out a disc the same size and place on top of tartare.

Posted by terry dagrosa at 11:11AM on May 15 in International: Japanese, appetizers & tapas, main dishes: seafood / Permalink

Comments

I've never tried caviar and don't know that I ever will, but your recipe combination sounds interesting. Hope you don't mind but I would love to direct Foodista readers to your blog. Just add your choice of widget and you're all set!

Posted by Desmone007 at May 17, 2009 3:10 PM

Just so you know, as you may very well...young Pacific yellowail is Hamachi (as shown in the picture) - the recipe says "yellowtail TUNA". While both pelagic fishes, two different species. There is a yellowFIN tuna, not yellowtail. Nevertheless, this would certainly work best with Hamachi or Kampachi (a farmed varied out of Kona, HI). The flavor or AHI (yellowfin tuna) would/could overpower the other subtle components.
Just my thoughts...

Posted by jason at June 2, 2009 7:32 PM

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