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

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

45 minVoor 4Nutri-Score B€€€
van @chefericripert1 import0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • shrimp (peeled, deveined, very fresh, finely diced)Vis400 g
  • saffron threads (bloomed in a little warm water)Kruiden en specerijen500 mg
  • egg yolk (pasteurized)Zuivel1 stuk
  • lemon juice (freshly squeezed)Groente en fruit30 ml
  • Dijon mustardVoorraadkast10 g
  • neutral oil (such as grapeseed or canola)Voorraadkast120 ml
  • lemon (zest and segments for the confit)Groente en fruit1 stuk
  • sugarVoorraadkast40 g
  • waterOverig100 ml
  • baby cilantro (leaves picked)Groente en fruit15 g
  • olive oil (for finishing)Voorraadkast15 ml
  • saltKruiden en specerijen3 g
  • black pepper (freshly ground)Kruiden en specerijen1 g

per portie

Voedingswaarden

463kcal

Koolhydraten
14 g
Eiwitten
21 g
Vetten
36 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Garde
  • Steelpan
  • Zeef
  • chef's knife

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5
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