Beef Tartare with Pickled Oyster and Shrimp Broth
⏳ Time
20 minutes + 14 hours
🥕 Ingredients
16
🍽️ Servings
4
Description
For the sunchoke chips, you can grate them into shavings instead of slicing.
Ingredients
- Veal Tenderloin - 9.9 oz
- Onion - 0.3 oz
- Garlic - 0.3 oz
- Fish Oil - 3 fl oz
- Shrimp - 2 fl oz
- Smoked cheese sauce - 2 fl oz
- Fresh Oysters - 4 pieces
- Cress salad - 0.1 oz
- Jerusalem Artichoke - 0.3 oz
- Radish - 0.3 oz
- Salt - to taste
- Meyer Lemon Juice - 2 fl oz
- Soy Sauce - 1 fl oz
- Truffle Oil - 0 fl oz
- Cilantro - 0.4 oz
- Water - 5 fl oz
Step by Step guide
Step 1
For marinated oysters, open the shells, sprinkle the meat with salt (at a ratio of 2% of the oyster's weight), and let it cure for 2 hours. After that, place the oysters in a dehydrator set to 113°F for two hours, until the texture of the oyster flesh resembles that of meat. The oyster should be neither wet nor dry. If you don't have a dehydrator at home, you can simply keep the oysters in a warm, dry place. For example, leave them for about four hours near a turned-on stove.
Step 2
For the shrimp broth, take 4 liters of water, 2.2 kg of shrimp shells, 20 grams of dried Far Eastern kelp, 40 grams of tuna flakes, and 10 grams of sea salt. Add the shrimp shells, kelp, and tuna flakes to the water, place the future broth in a vacuum bag, and cook for 14 hours sous-vide at a temperature of 167°F. Afterward, open the bag, strain the broth through a fine sieve, and cool it down.
Step 3
For the tartar dressing, take 100 ml of Japanese fish sauce, 60 ml of lemon juice, 25 ml of soy sauce, 8 ml of truffle oil, 10 grams of cilantro, and 150 ml of water. Finely chop the cilantro leaves and mix well with the other ingredients. This should yield about 350 ml of dressing.
Step 4
For the sauce, take 300 grams of smoked cheese, 150 ml of milk, 150 ml of 22% cream, 4 grams of sheet gelatin, 2 grams of smoked paprika, 1 gram of sea salt, and 150 ml of water. Grate the cheese, then combine it with the cream, milk, salt, and smoked paprika. Bring the water to a boil, add the cheese and milk mixture, and bring it back to a boil. Soak the gelatin, melt it, and incorporate it into the cheese mixture. Blend the sauce until smooth and season with salt to taste. Strain the sauce through a sieve and transfer it to a siphon. This will yield 750 ml of sauce. You will need nearly ten times less for the tartar. Any leftover sauce can be enjoyed with something else.
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