Yellowtail Tartare with Payusnaya
Ingredients
Yellowtail Tartare with Payusnaya
Serves 4
- 1 pound sashimi grade Yellowtail tuna
- 1 Tablespoon grape seed oil, or another light in flavor oil
- 2 Tablespoon chives, chopped
- 2 oz Pepin Payusnaya (pressed caviar)
- Sea salt & fresh ground black pepper to taste
Preparation
Yellowtail Tartare with Payusnaya
With a very sharp knife, dice the yellowtail into 1/4″ thick pieces. Toss with olive oil, chives, 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.
Recommendations
Jacques Pépin's Pressed Caviar (Payusnaya)
California Caviar Company is proud to introduce the first domestic pressed caviar on the market. Developed by legendary chef Jacques Pépin, our pressed caviar combines the nutty flavor of White Sturgeon, the assertive full sea flavor from Paddlefish, and the creamy, rich taste of Hackleback roe
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