Albacore Tartare with Carrots, Garlic, and Pomegranate
- Level: Easy
- Yield: 1 serving
- Total: 1 hr 1 min
- Prep: 1 hr
- Cook: 1 min
Ingredients
For the Carrot Puree:
1 large carrot, peeled
4 ounces carrot juice
For The Tartare:
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
For The Carrot and Garlic Salad:
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.