Starter
Montauk Shrimp Tartare with Saffron Emulsion, Lemon Confit and Baby Cilantro
45 minServes 4Nutri-Score B€€€
B
45 min
45 minMontauk Shrimp Tartare with Saffron Emulsion, Lemon Confit and Baby Cilantro
what you need
Ingredients
shrimp (peeled, deveined, very fresh, finely diced)Fish400 g
saffron threads (bloomed in a little warm water)Spices500 mg
egg yolk (pasteurized)Dairy1 piece
lemon juice (freshly squeezed)Produce30 ml
Dijon mustardPantry10 g
neutral oil (such as grapeseed or canola)Pantry120 ml
lemon (zest and segments for the confit)Produce1 piece
sugarPantry40 g
waterOther100 ml- baby cilantro (leaves picked)Produce15 g
olive oil (for finishing)Pantry15 ml
saltSpices3 g
black pepper (freshly ground)Spices1 g
per serving
Nutrition
463kcal
- Carbs
- 14 g
- Proteins
- 21 g
- Fat
- 36 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Saucepan
Sieve
chef's knife
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.