Albacore Tartare with Carrots, Garlic, and Pomegranate |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 1 |
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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:
1. For the Carrot Puree:
2. Simmer the carrot in juice until soft, then place all ingredients in a blender. Blend until smooth.
3. For The Tartare:
4. Mix all ingredients. Refrigerate.
5. For The Carrot and Garlic Salad:
6. Preheat a fryer to 325 degrees F.
7. 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.
8. For the Pomegranate Ponzu:
9. Mix all ingredients.
10. To serve:
11. 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.
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