Salmon tartare cornets with sweet red onion creme fraiche
ANTI-CHEF · ♥ 8.8K likes · 198.6K views · 19 min video
Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
- ¼ cup all purpose flour
- 1 tbsp sugar
- 1 tsp salt
Mix the flour, sugar and salt in a medium bowl.
- 4 oz softened butter
Work the softened butter with a wooden spoon, then a whisk, to a mayonnaise-like consistency.
- 2 whole chilled egg whites
Add the chilled egg whites to the dry mix and stir until completely incorporated and smooth.
Add the butter, by thirds, and whisk until the batter is creamy without lumps.
Spreading batter through a stencil
Set a four inch stencil on a baking mat on a baking tray and spread batter across it with an offset spatula to the thickness of the stencil.
Lift the stencil, scrape off the excess and repeat, spacing the rounds one and a half inches apart.
Move the rippling discs to the open oven door to keep them hot and pliable, flip them, and roll each one around a four and a half inch cornet mold with the tip at seven o'clock, seam side down on the pan.
- 4 oz sushi-grade salmon
Mince the salmon finely by hand; do not use a food processor, which damages the texture of the fish.
- 1½ tsp chives
- 1½ tsp shallots
- ¾ tsp extra virgin olive oil
- ¾ tsp lemon oil
- ½ tsp salt
- white pepper
Mix the minced salmon with the chives, shallots, olive oil, lemon oil, salt and white pepper and taste.
- 1 tbsp sweet red onion
Rinse the minced red onion in a strainer under cold water for several seconds, then dry it on paper towel.
- ¼ tsp kosher salt
- freshly ground pepper
Fold in a tablespoon of the minced red onion, the kosher salt and ground pepper, and load it into a piping bag.
Stand the finished cornets in a dish of black sesame seeds to serve.
Spoon one and a half teaspoons of salmon tartare on top of the cream and mold it into a dome like a scoop of ice cream.