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Montauk Shrimp Tartare with Saffron Emulsion, Lemon Confit and Baby Cilantro
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Montauk Shrimp Tartare with Saffron Emulsion, Lemon Confit and Baby Cilantro

45 minPara 4Nutri-Score B€€€
de @chefericripert1 importación0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • shrimp (peeled, deveined, very fresh, finely diced)Pescado400 g
  • saffron threads (bloomed in a little warm water)Especias500 miligramos
  • egg yolk (pasteurized)Lácteos1 pieza
  • lemon juice (freshly squeezed)Frutas y verduras30 ml
  • Dijon mustardDespensa10 g
  • neutral oil (such as grapeseed or canola)Despensa120 ml
  • lemon (zest and segments for the confit)Frutas y verduras1 pieza
  • sugarDespensa40 g
  • waterOtro100 ml
  • baby cilantro (leaves picked)Frutas y verduras15 g
  • olive oil (for finishing)Despensa15 ml
  • saltEspecias3 g
  • black pepper (freshly ground)Especias1 g

por ración

Nutrición

463kcal

Carbohidratos
14 g
Proteínas
21 g
Grasas
36 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Varillas
  • Cazo
  • Tamiz
  • chef's knife

paso a paso

Preparación

  1. Make the lemon confit

    • Cut the lemon into thin slices and remove the seeds.
    • Simmer the lemon slices in the water with the sugar until the rind is translucent and the liquid is syrupy.
    • Drain and chop the confit finely, keeping a few slices for garnish.
    Paso 1

  2. Bloom the saffron

    • Crumble the saffron threads into a small bowl.
    • Cover with a spoonful of warm water and let infuse until deep orange.
    Paso 2

  3. Prepare the saffron emulsion

    • Whisk the egg yolk with the Dijon mustard, lemon juice and the bloomed saffron.
    • Add the neutral oil in a thin stream while whisking constantly until thick and glossy.
    • Season with salt and pepper and keep cold.
    Paso 3

  4. Dice the shrimp

    • Pat the shrimp dry and dice them into small, even cubes with a chef's knife.
    • Season lightly with salt, pepper and a little lemon juice.
    Paso 4

  5. Assemble the tartare

    • Fold the chopped lemon confit and a little saffron emulsion into the shrimp.
    • Spoon onto plates or shape with a ring mould.
    • Drizzle with the remaining saffron emulsion and olive oil.
    • Finish with baby cilantro leaves and lemon confit slices.
    Paso 5
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