Recipe courtesy of Eric Greenspan
Total:
1 hr 1 min
Active:
1 hr
Yield:
1 serving
Level:
Easy

Ingredients

For the Carrot Puree:
For The Tartare:
For The Carrot and Garlic Salad:

Directions

For the Carrot Puree:

Simmer the carrot in juice until soft, then place all ingredients in a blender. Blend until smooth.;

For The Tartare:

Mix all ingredients. Refrigerate.;

For The Carrot and Garlic Salad:

Preheat a fryer to 325 degrees F.

Place the garlic in a small saucepot of cold water. Bring to a boil. Strain. Repeat 2 more times. Dry the garlic and fry. Mix fried garlic with other ingredients.

For the Pomegranate Ponzu:

Mix all ingredients.

To serve:

Using a ring mold, place the tartare in the center of the plate. Top with the Carrot and Garlic Salad. Place a line of the carrot puree down the side of the plate. Drizzle all with the Pomegranate Ponzu.

IDEAS YOU'LL LOVE

Smoked Pacific Albacore

Recipe courtesy of Bouchon Santa Barbara

Albacore Tuna Burgers

Recipe courtesy of Food Network Kitchen

Smoked Albacore Loin

Recipe courtesy of James Ruddell

Steak Tartare

Recipe courtesy of No Author

Tuna Tartare

Recipe courtesy of Ina Garten

Ahi Tartare

Recipe courtesy of Joey Altman

Tuna Tartare

Recipe courtesy of Robert Irvine

Salmon Tartare

Recipe courtesy of Martha Stewart

Cheeseburger Tartare

Recipe courtesy of Brad Sorenson

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking