Yuzu Salmon Tartare with Pasteurized Egg Yolk

57°C (134.6° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty

Ingredients

  • 1 8oz Sushi Grade Boneless, Skinless Salmon Filet
  • 2 Eggs - room temperature
  • 1 teaspoon Fresh Lemon Juice
  • 1 Tablespoon Yuzu Juice
  • 1 teaspoon Grapeseed Oil
  • 1 Tablespoon Minced Shallots
  • 1/4 teaspoon Lemon Zest
  • 1/2 tsp Toasted Sesame Seeds
  • 1 tsp Salted Capers
  • Salt to taste
  • ½ cup Fresh Watercress

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Directions

  1. Set up Nomiku water bath and turn temperature to 57ºC (135ºF).
  2. Put eggs into water bath to sous vide for 1 hour. While the eggs are cooking. Put two tartare plates or bowls into freezer to chill.
  3. Prep the salmon by thinly slicing the filet lengthwise into 1/8” long strips and then cube them. Place cubed salmon into a mixing bowl. Add shallots, yuzu juice, lemon juice, lemon zest, grape seed oil, shallots, and pinch of salt. Toss to combine. Refrig
  4. To serve, take the bowls out of the freezer and lay down some watercress. Spoon on some salmon tartare and make a little dip in the center to hold the sous vide yolk. Remove the eggs out of the water bath and crack into a separate bowl - carefully remove

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