Wild-Striped-Bass Tartare With Chocolate 'Ivoire'

Name: Wild-Striped-Bass Tartare With Chocolate 'Ivoire'
Total time: 6 h 30 min
Yield: 4 appetizer servings
Cuisine: french
Ingredients: 1 1/4 teaspoons powdered gelatin; 1 cup fish fumet, warmed; 2 tablespoons yuzu juice or lime juice; Salt to taste; 6 ounces sashimi-grade, skinless wild-striped-bass fillet, finely diced; 1 1/2 tablespoons very finely grated Valrhona Ivoire white chocolate; 1 tablespoon ''dolce'' (sweet) extra-virgin olive oil, preferably Ligurian; Fleur de sel sea salt to taste; 5 tablespoons cake flour; 2 tablespoons cornstarch; Small pinch baking powder; Safflower oil for deep frying; 4 shiso leaves, sliced in half

Recipe from J. BrYce Whittlesey

Adapted by Jonathan Reynolds

Total Time: 30 minutes, plus 6 hours' refrigeration
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 appetizer servings

For the Yuzu Gelée

1¼teaspoons powdered gelatin
1cup fish fumet, warmed
2tablespoons yuzu juice or lime juice
Salt to taste

For the Tartare

6ounces sashimi-grade, skinless wild-striped-bass fillet, finely diced
1½tablespoons very finely grated Valrhona Ivoire white chocolate
1tablespoon ''dolce'' (sweet) extra-virgin olive oil, preferably Ligurian
Fleur de sel sea salt to taste

For the Shiso Tempura

5tablespoons cake flour
2tablespoons cornstarch
Small pinch baking powder
Safflower oil for deep frying
4shiso leaves, sliced in half

Ingredient Substitution Guide

Preparation

Step 1
To make the gelée: Combine gelatin and 1½ tablespoons cold water and set aside. Meanwhile, combine warm fumet and yuzu or lime juice; taste and season as needed with salt. (Bottled yuzu may already contain salt.) Stir in gelatin until it is completely melted. Refrigerate at least 6 hours.
Step 2
For the tartare: Toss bass, white chocolate and olive oil. Season with salt and toss again. Refrigerate.
Step 3
Combine the flour, cornstarch and baking powder. Using a fork, stir in ⅓ cup cold water until all lumps are gone. Let sit for a few minutes, stir again and add more cold water until batter is about the thickness of pancake batter.
Step 4
Heat oil in a small deep pot to 325 degrees. Dip shiso leaves into batter, shake off excess and fry until crisp but not browned. Drain and keep warm.
Step 5
Place 2 tablespoons of gelée on each of 4 small plates. Top each with ¼ of the tartare and lay 2 tempura leaves on top.