Name: Albacore Tartare with Carrots, Garlic, and Pomegranate
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H1M0.000S
Total time: P0Y0M0DT1H1M0.000S
Yield: 1 serving
Ingredients: 1 large carrot, peeled; 4 ounces carrot juice; 1-ounce extra-virgin olive oil, infused with garlic; 4 ounces sashimi grade Monterey albacore, chopped into a near paste; Salt and pepper; 6 ounces carrot juice, reduced to 1/2-ounce; 6 ounces orange juice, reduced to 1/2-ounce; 1 clove garlic, thinly sliced; 1 baby yellow carrot, shaved on a Japanese mandoline; 1 baby red carrot, shaved on a Japanese mandoline; 10 to 15 pomegranate seeds; 6 ounces pomegranate juice, reduced to 1/2-ounce; 1/2-ounce soy sauce; 1/2-ounce garlic oil

Directions

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.

On Tonight

Albacore Tartare with Carrots, Garlic, and Pomegranate

For the Carrot Puree:

For The Tartare:

For The Carrot and Garlic Salad:

For The Tartare:

For The Carrot and Garlic Salad:

For the Pomegranate Ponzu:

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