Recipe courtesy of Jose Mendin

Pubbelly Short Rib Tartare

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  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 appetizer servings
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Ingredients

Directions

Special equipment:
a 1 1/2-inch-tall by 3- to 3 1/2-inch-wide round mold
  1. For the yuzu dijonnaise: Whisk together the mayonnaise, Dijon and yuzu juice and refrigerate until needed.
  2. For the green mustard: Whisk together the Dijon, chives, cilantro, parsley, shiso and tarragon and refrigerate until needed.
  3. For the tartare: Combine the meat, apples, capers, tobanjan, chives, shallots,2 tablespoons of the yuzu dijonnaise and a pinch of salt in a mixing bowl and mix well. Brush 1 teaspoon of the green mustard onto the bottom of a medium serving plate. Stand 1 1/2-inch-tall by 3- to 3 1/2-inch-wide round mold in the center of the plate and stuff it with the tartare mixture, pressing down to firm. Remove the mold and top with a poached quail egg. Sprinkle with some of the chopped pine nuts. Repeat with the remaining ingredients on 3 more plates.
  4. For the truffled goat butter toast: Slice and toast the bread. Spread with the goat butter and drizzle with the truffle oil.
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