Salmon | Candy Striped Beet Tartare | MIC Food® Yuca Plated on a Front of the House® Kiln Plate in color Pepper
By Chef Aarti Sanghavi
INGREDIENTS
- 1.5 cup Salmon, Diced
- 1 cup Candy Striped Beets
- Canola or Vegetable Oil
- tt. Kosher or Flake Salt
- 2 tbsp. Scallion, thinly shaved
- 1 cup MIC Food® Tio Jorge® Brand Raw Peeled Yuca, Sliced thin for frying
- 1 cup Crème Fraiche
- 4-6 tbsp. Meyer Lemon Olive Oil
- 2 ea. Vine Ripe Tomatoes
- 1 ea. Serrano Chile
- 1 clove Garlic
- ½ cup Yellow Onion, Diced
- 4 tbsp. Cilantro
- 2 fl. oz. Fresh Lime Juice
- 2 ea. Baby Candy Stripped Beets, thinly shaved on a mandolin
- 8-12 leaves Watercress
DIRECTIONS
- For the Salsa: Roast tomatoes, serrano chiles, and yellow onion in the broiler. Cool down and puree in the blender with lime juice, garlic, salt and 2 Tbsp of cilantro.
- For the Candy Striped Beets: Preheat oven to 350F. Coat beets with oil and salt. Add white vinegar and place in a baking pan covered with foil. Roast for 1-2 hours until tender. While the beets are still warm, take a kitchen towel to remove the skin. Cool and Dice same size as the salmon, about ¼” dice.
- For the Salmon Tartare: Mix the roasted beets, salmon, salsa, scallion and remaining cilantro. Season with salt and meyer lemon olive oil.
- For the Yuca Chips: Fry the yuca at 325F until crispy. Season with salt.
TO ASSEMBLE
- Smear crème fraiche on the bottom of the plate in a circular motion.
- Place the tartare in three various sections.
- Garnish with yuca chips, watercress and shaved baby candy striped beets.
- Drizzle with meyer lemon olive oil and flake salt.
